Easy Stuffed Bell Peppers for Halloween or anytime

Ingredients

• 7 pieces Bell Peppers (mixed colors, tops saved for filling)
• 1 pound Ground Beef (80% lean, trimmed of excess fat if possible)
• 1 teaspoon Olive Oil (just a tiny amount for flavor)
• 1 cup Onion (finely diced)
• 1 cup Pepper Tops (diced from the saved pepper caps)
• 1 teaspoon Garlic (heaping, minced)
• 1 teaspoon Dried Oregano
• 1 teaspoon Italian Seasoning
• to taste Freshly Ground Black Pepper
• to taste Pink Himalayan Salt
• 0.5 cup Tomato Sauce (can substitute with tomato paste diluted with water)
• 1.25 cup Cooked White Rice (pre‑cooked, preferably long‑grain)
• 1 cup Mozzarella Cheese (shredded; bagged version used in video)
• 4 slices Mozzarella Cheese Slices (for topping; sliced version gives a golden crust)
• 1 teaspoon Fresh Basil (chopped)

Instructions

1. Prepare the Peppers

   Trim a tiny slice off the bottom of each bell pepper so it can stand upright, then cut off the tops and set them aside. Remove seeds and membranes to create a hollow cavity.

   Time: PT10M

2. Carve Jack‑o‑Lantern Faces

   Using a small carving knife or a pumpkin‑carving tool, cut simple eyes, nose, and mouth shapes on the front of each pepper. Keep the cuts shallow to avoid breaking the wall.

   Time: PT5M

3. Pre‑soften the Peppers

   Place the peppers cut‑side down in a baking pan, add a splash of water to the pan, and bake at 350°F for 20 minutes.

   Time: PT20M

   Temperature: 350°F

4. Cook the Rice

   While the peppers are in the oven, cook ½ cup uncooked white rice according to package directions (about 15 minutes). Fluff and set aside.

   Time: PT15M

5. Brown the Ground Beef

   Heat the nonstick skillet over medium‑low heat, add 1 tsp olive oil, then add 1 lb ground beef. Break it up and cook until browned, about 6 minutes.

   Time: PT6M

6. Add Aromatics and Seasonings

   Stir in 1 cup diced onion, 1 cup diced pepper tops, and 1 tsp minced garlic. Cook 5 minutes until softened. Add 1 tsp oregano, 1 tsp Italian seasoning, fresh black pepper, and pink Himalayan salt to taste.

   Time: PT5M

7. Incorporate Tomato Sauce and Herbs

   Pour in ½ cup tomato sauce and a pinch of chopped fresh basil. Simmer 5 minutes, allowing flavors to meld and excess moisture to reduce.

   Time: PT5M

8. Finish the Filling

   Stir in the cooked rice and 1 cup shredded mozzarella. Mix until everything is evenly coated. Adjust seasoning if needed.

   Time: PT2M

9. Stuff the Peppers

   Remove the pre‑softened peppers from the oven, pat dry, and fill each cavity with the beef‑rice mixture, packing it tightly with a small spoon or ice‑cream scoop.

   Time: PT5M

10. Add Topping Cheese

    Top each stuffed pepper with either shredded mozzarella (for a melty finish) or a slice of mozzarella (for a golden, bubbly crust).

    Time: PT3M

11. Bake the Stuffed Peppers

    Return the peppers to the baking pan and bake at 350°F for 35 minutes, or until the cheese is bubbly and lightly browned.

    Time: PT35M

    Temperature: 350°F

12. Serve

    Remove from oven, let rest 5 minutes, then serve warm. The carved faces will show through the melted cheese for a festive look.

    Time: PT5M

Nutrition Facts

Calories

340

Protein

17 g

Carbohydrates

11 g

Fat

17 g

Fiber

3 g