Taco-Stuffed Jack-O'-Lantern Peppers 🎃 Recipe in the comments!

Ingredients

• 4 each Bell Peppers (red, orange, yellow or green; tops cut off and seeded; carve faces on the front)
• 1 lb Ground Beef (80% lean, crumbled)
• 1/2 cup Onion (finely diced)
• 2 cloves Garlic (minced)
• 1 cup Shredded Cheddar Cheese (divided – half in filling, half for topping)
• 1 tbsp Olive Oil (for sautéing)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 1/2 tsp Paprika (smoked preferred)
• 1/4 tsp Cumin

Instructions

1. Prepare the Peppers

   Wash the bell peppers, cut off the tops, remove seeds and membranes, and carve a spooky face on the front of each pepper using a small knife.

   Time: PT5M

2. Cook the Beef Filling

   Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic; sauté until translucent (2‑3 minutes). Add ground beef, break it up, and cook until browned, about 5‑6 minutes. Stir in salt, pepper, paprika, and cumin; cook another minute.

   Time: PT8M

   Temperature: medium heat

3. Combine Filling Ingredients

   Transfer the cooked beef to a mixing bowl. Add half of the shredded cheddar cheese and mix until evenly distributed.

   Time: PT2M

4. Stuff the Peppers

   Spoon the beef‑cheese mixture into each carved pepper, filling them almost to the top.

   Time: PT3M

5. Bake the Peppers

   Place the stuffed peppers on a baking sheet and bake in a pre‑heated oven at 350°F for 10 minutes.

   Time: PT10M

   Temperature: 350°F

6. Add Cheese Topping

   Remove the sheet from the oven, sprinkle the remaining shredded cheddar over each pepper, and return to the oven for 3‑5 minutes, or until the cheese is melted and bubbly.

   Time: PT5M

   Temperature: 350°F

7. Serve

   Allow the peppers to cool for 2 minutes, then serve warm. The carved faces make a fun table centerpiece.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

22g

Carbohydrates

15g

Fat

20g

Fiber

4g