Halloween Stuffed Peppers (Jack-o'-Lantern Peppers)
These fun Halloween stuffed peppers turn ordinary orange bell peppers into adorable jack-o'-lanterns! Filled with a savory mixture of ground beef, rice, tomatoes, and melted Gouda, they're a festive and satisfying dinner for Halloween. Serve them with crisp pepper shells or bake briefly for a softer texture.
Ingredients
- 6 orange bell peppers
- 500 g ground beef
- 400 g canned diced tomatoes
- 200 g cooked rice
- 180 g Gouda cheese , grated
- 1 onion , finely chopped
- 1 celery stalk , finely chopped
- 1 garlic clove , finely chopped
- 400 ml beef broth
- salt and freshly ground black pepper , to taste
- olive oil , for sautéing
Instructions
- Heat a little olive oil in a large saucepan over medium-high heat. Add the chopped onion, celery, and garlic, and sauté for 3–4 minutes, stirring frequently, until softened and lightly golden.
- Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink.
- Stir in the diced tomatoes and beef broth. Season with salt and pepper, then reduce the heat and simmer for 25–30 minutes, stirring occasionally, until the sauce thickens.
- Meanwhile, prepare the bell peppers. Carefully slice off the tops, keeping the stems attached to create little lids. Remove the seeds and membranes. Using a small, sharp knife, carve triangular eyes and noses into the peppers, adding mouths to create jack-o'-lantern faces.
- Once the meat mixture is ready, transfer it to a large bowl. Add the cooked rice and stir until evenly combined.
- Spoon the filling into the prepared peppers and sprinkle the shredded Gouda over the top. Replace the pepper lids and serve.
- Optional: If you prefer softer peppers, bake them in a preheated oven at 350°F (180°C), using the convection setting, for 15–20 minutes, or until softened to your liking.
Notes
Tip: For a crisp texture, serve the peppers without baking them. If you prefer softer peppers, bake them briefly before serving.
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