Spooky Jack-o'-Lantern Stuffed Bell Peppers Recipe for Halloween

Ingredients

• 1 tablespoon Avocado Oil (for sautéing the meat)
• 1 pound Ground Beef (80% lean preferred; can substitute ground turkey or sausage)
• 1 large Onion (peeled and diced)
• 5 medium Bell Pepper (2 for stuffing, 3 for carving (red, orange, yellow))
• 3 cloves Garlic (minced)
• 1.5 teaspoons Seasoned Salt
• 0.5 teaspoon Chili Powder
• 1 can (14.5 oz) Diced Tomatoes (drained)
• 1 can (4 oz) Green Chilies (drained, optional for heat)
• 2 cups Vegetable Broth (can substitute chicken or beef broth)
• 2 cups Marinara Sauce (homemade or store‑bought)
• 1.5 cups Long Grain White Rice (uncooked; will absorb liquid during pressure cooking)
• 1 cup Mozzarella Cheese (shredded; can use part‑skim)

Instructions

1. Prep Ingredients

   Dice the onion, mince the garlic, and finely chop two bell peppers for the stuffing. Set aside the remaining three peppers for carving.

   Time: PT5M

2. Brown Meat and Vegetables

   Set the Instant Pot to Sauté, add avocado oil, then the ground beef. Break it up and cook until browned, about 5 minutes. Add the diced onion, chopped bell peppers, and minced garlic; sauté for another 1 minute until fragrant.

   Time: PT8M

3. Add Seasonings and Liquids

   Stir in seasoned salt, chili powder, diced tomatoes, green chilies, vegetable broth, marinara sauce, and uncooked rice. Mix gently to ensure the rice is fully submerged.

   Time: PT2M

4. Pressure Cook the Stuffing

   Seal the Instant Pot lid, set to High Pressure for 10 minutes, then allow a natural (slow) release for about 10 minutes.

   Time: PT20M

5. Carve the Bell Peppers

   Trim about ¼ inch off the tops of the three carving peppers. Using the X‑Acto knife, cut triangular eyes and a mouth, then slide a knife along the ribs to remove seeds without disturbing the walls.

   Time: PT15M

6. Par‑Cook the Carved Peppers

   Preheat the oven to 400°F. Place the carved peppers on a baking sheet and roast for 20‑25 minutes until they begin to soften but still hold shape.

   Time: PT25M

   Temperature: 400°F

7. Cool Slightly

   Remove the peppers from the oven and let them sit for about 5 minutes so they are cool enough to handle.

   Time: PT5M

8. Stuff the Peppers

   Ladle the hot stuffing into each pepper until the cavity is full. Sprinkle shredded mozzarella evenly over the tops.

   Time: PT5M

9. Melt the Cheese

   Reduce oven temperature to 350°F and bake the stuffed peppers for 5 minutes, or until the mozzarella is melted and lightly browned.

   Time: PT5M

   Temperature: 350°F

10. Serve

    Transfer the peppers to a serving platter. Serve warm, optionally with a side salad or crusty bread.

    Time: PT2M

Nutrition Facts

Calories

590

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g