Jack o’ Lantern Stuffed Peppers - Food Wishes

Ingredients

• 4 pieces Orange Bell Peppers (largest, firm, with thick walls for carving)
• 1 pound Ground Beef (80% lean for better flavor and moisture)
• 1 cup Cooked Rice (white or brown rice, cooled)
• 1/2 cup Cheddar Cheese (shredded, sharp preferred)
• 2 tablespoons Unsalted Butter (melted, adds fat to lean beef)
• 1 tablespoon Worcestershire Sauce
• 2 cloves Garlic (finely minced)
• 2 stalks Green Onions (finely sliced)
• 2 tablespoons Ketchup (adds sweetness and acidity)
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/4 teaspoon Cayenne Pepper (optional, for a spooky kick)

Instructions

1. Select and Prepare Peppers

   Choose four large orange bell peppers with smooth, firm walls. Rinse, dry, and place them on a cutting board.

   Time: PT5M

2. Carve Jack‑o‑Lantern Faces

   Using a small sharp knife, cut three triangular eyes (pointing down), a triangular nose (pointing up), and a mouth with three teeth on top and two on the bottom. Remove the cut pieces.

   Time: PT10M

3. Remove Top and Seed Pod

   Cut around the stem to remove the pepper’s top, set it aside. Scoop out the white membrane and seeds, discarding or saving seeds for roasting.

   Time: PT5M

4. Arrange Peppers in Baking Dish

   Lightly oil a baking dish and place the hollowed peppers upright, ensuring they fit snugly.

   Time: PT2M

5. Prepare Filling

   In a mixing bowl combine ground beef, cooked rice, shredded cheddar, melted butter, Worcestershire sauce, ketchup, minced garlic, sliced green onions, kosher salt, black pepper, and cayenne. Mix with hands or a spoon until evenly combined.

   Time: PT10M

6. Stuff the Peppers

   Spoon the filling into each pepper cavity, packing gently but fully. Replace each pepper’s original top, matching it to the correct pepper.

   Time: PT8M

7. Cover with Foil and Pan

   Loosely wrap the entire baking dish with aluminum foil. Place a small pan underneath the dish to catch any condensation that might drip onto the oven floor.

   Time: PT2M

8. Bake

   Transfer the dish to the upper‑center rack of a pre‑heated 400°F oven. Bake for 1 hour.

   Time: PT1H

   Temperature: 400°F

9. Uncover and Finish

   Remove the foil and continue baking for an additional 10‑15 minutes, or until the peppers are tender and the tops have browned slightly.

   Time: PT15M

   Temperature: 400°F

10. Serve

    Let the peppers rest 5 minutes, then slice off the carved faces and serve with extra tomato sauce if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Orange Bell Peppers: Red bell peppers, Yellow bell peppers
• Instead of Ground Beef: Ground turkey, Ground pork, Ground chicken
• Instead of Cooked Rice: Quinoa, Barley, Lentils, Breadcrumbs
• Instead of Cheddar Cheese: Monterey Jack, Mozzarella, Vegan cheese
• Instead of Unsalted Butter: Olive oil, Margarine
• Instead of Worcestershire Sauce: Soy sauce, Fish sauce
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Green Onions: Chives, Scallions
• Instead of Ketchup: Tomato paste diluted with water
• Instead of Kosher Salt: Table salt (reduce by 1/4 tsp)
• Instead of Black Pepper: White pepper
• Instead of Cayenne Pepper: Paprika, Red pepper flakes

Equipment Needed

• Sharp Knife
• Cutting Board
• Baking Dish
• Aluminum Foil
• Small Pan
• Mixing Bowl
• Wooden Spoon or Spatula
• Oven Mitts

Critical Steps — Do Not Skip

• Carving the jack‑o‑lantern face without breaking the pepper skin
• Removing the seed pod cleanly
• Matching each pepper with its original top after stuffing
• Covering with foil and using a pan to prevent condensation drips

Chef Tips from the Video

• Use 80% lean ground beef (or a meatloaf mix) for richer flavor and moisture.
• If you prefer a vegetarian version, substitute the beef with cooked lentils or quinoa and add extra cheese.
• For extra smoky flavor, add a pinch of smoked paprika to the filling.

Troubleshooting

Storage

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

Freezer: Wrap each pepper tightly in foil then place in a freezer bag; keep for up to 2 months.

Room temperature: Do not store at room temperature; cool to refrigeration within 2 hours.

Make-Ahead Tips

• Prepare the filling up to step 5 and refrigerate for up to 24 hours.
• Carve the pepper faces a day ahead and keep them wrapped in plastic.

Frequently Asked Questions