Halloween Recipes!! Stuffed Jack-o-lantern Bell Peppers

Ingredients

• 4 Bell Peppers (large, preferably red or orange for color; tops cut off and seeds removed)
• 1 lb Ground Beef (80% lean, broken up while cooking)
• 1 medium Onion (peeled and finely chopped)
• 3 cloves Garlic (minced)
• 1 cup Black Rice (rinsed three times and soaked 29 minutes before cooking)
• 2 tbsp Tomato Paste (adds depth to the sauce)
• 1 cup Canned Diced Tomatoes (drained)
• 2 tbsp Olive Oil (for sautéing)
• 1 cup Mozzarella Cheese (shredded; provides melt and stretch)
• 0.5 cup Cheddar Cheese (shredded; adds sharp flavor to topping)
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.5 tsp Paprika
• 1 tsp Italian Seasoning
• 0.25 tsp Red Pepper Flakes (optional for a mild kick)

Instructions

1. Prepare the Bell Peppers

   Slice off the tops of the bell peppers, set them aside, and carefully remove the seeds and membranes with a small spoon.

   Time: PT10M

2. Rinse and Soak Black Rice

   Place the black rice in a fine mesh sieve, rinse under cold water three times, then transfer to a bowl and cover with water. Let soak for 29 minutes.

   Time: PT34M

3. Chop Aromatics

   Finely dice the onion and mince the garlic cloves.

   Time: PT5M

4. Sauté Onion, Garlic, and Ground Beef

   Heat olive oil in a skillet over medium heat. Add the onion and garlic, sauté until translucent (2‑3 minutes). Add the ground beef, breaking it up with a spoon, and cook until browned, about 7‑8 minutes. Season with salt and pepper.

   Time: PT10M

5. Add Tomato Base and Spices

   Stir in the tomato paste, diced tomatoes, paprika, Italian seasoning, and red pepper flakes. Simmer for 5 minutes, allowing the flavors to meld.

   Time: PT5M

6. Cook Black Rice

   Drain the soaked rice and place it in a saucepan with 2 cups of fresh water. Bring to a boil, then reduce to a low simmer, cover, and cook for 30 minutes until tender. Remove from heat and let sit covered for 5 minutes.

   Time: PT30M

7. Assemble the Stuffed Peppers

   Place each hollowed pepper upright in the baking dish. Spoon a thin layer of cooked black rice into the bottom of each pepper, followed by a layer of the meat‑tomato mixture, then sprinkle with a mix of mozzarella and cheddar. Repeat the rice‑meat‑cheese layering once more, finishing with a generous topping of cheese.

   Time: PT10M

8. Bake

   Preheat the oven to 375°F (190°C). Bake the assembled peppers for 20 minutes, or until the cheese is melted and lightly golden.

   Time: PT20M

   Temperature: 375°F

9. Rest and Serve

   Remove the dish from the oven and let the peppers rest for 5 minutes before serving. This allows the layers to set.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

45g

Fat

12g

Fiber

4g

Ingredient Substitutions

• Instead of Bell Peppers: mini sweet peppers
• Instead of Ground Beef: ground turkey, ground pork
• Instead of Onion: shallot, leek
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Black Rice: brown rice, wild rice
• Instead of Tomato Paste: tomato purée (1/4 cup)
• Instead of Canned Diced Tomatoes: fresh diced tomatoes (1 cup)
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Mozzarella Cheese: provolone, monterey jack
• Instead of Cheddar Cheese: colby, jack cheese
• Instead of Paprika: smoked paprika
• Instead of Italian Seasoning: dried oregano and basil mix
• Instead of Red Pepper Flakes: cayenne pepper (pinch)

Equipment Needed

• Oven
• Baking Dish
• Skillet
• Saucepan
• Fine Mesh Sieve
• Cutting Board
• Chef's Knife
• Wooden Spoon

Critical Steps — Do Not Skip

• Carving the bell peppers without tearing the walls
• Browning the ground beef properly
• Cooking black rice to the right tenderness
• Layering the rice, meat sauce, and cheese evenly
• Baking until cheese is melted and peppers are tender

Chef Tips from the Video

• Use a blend of mozzarella and sharp cheddar for extra flavor and melt.
• Add a pinch of smoked paprika for a subtle smoky note that pairs well with black rice.
• For a festive touch, carve a simple jack‑o‑lantern face into the top of each pepper before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped peppers for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare and soak the black rice a day ahead; keep it refrigerated.
• Cook the meat sauce up to step 5 and store in the fridge; reheat briefly before assembling.
• Assemble the peppers and cover tightly; refrigerate up to 24 hours before baking.

Frequently Asked Questions