Jack-o'-Lantern Stuffed Peppers
These colorful stuffed peppers are carved with playful faces and filled with a savory mixture of ground meat, cheese, and spices. Baked until tender and bubbly, they display a cheerful, pumpkin-inspired appearance with a rich, satisfying flavor and melty texture.
Equipment
- Sharp paring knife
- Cutting board
- Mixing bowls
- Baking tray with parchment
- Spoon or scoop
- Cooling rack
Ingredients
- 4 large bell peppers (orange or green) sturdy enough to carve
- 1/2 lb ground meat beef, turkey, or chicken
- 1 cup cheddar or mozzarella cheese shredded
- 1 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder optional for heat
- 1 onion, diced yellow or white
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 large egg beaten
- 2 tablespoons olive oil for cooking and brushing
- to taste salt and pepper
Instructions
- Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
- Thoroughly wash the peppers, then slice off the tops about a quarter of the way down to create a lid. Carefully scoop out the seeds and membranes with a spoon, leaving a hollow cavity inside.
- Using your sharp paring knife, carve fun faces or silly grins into each pepper to mimic a cheerful jack-o'-lantern. Set aside the carved peppers and the tops for later.
- In a skillet, heat 1 tablespoon of olive oil over medium heat until shimmering and fragrant. Add diced onion and minced garlic, cooking until they soften and become fragrant, about 2 minutes.
- Add the ground meat to the skillet, breaking it apart with a spoon, and cook until browned and cooked through, about 5 minutes. Stir in cumin, smoked paprika, chili powder, salt, and pepper, cooking for another minute.
- Remove the skillet from heat and stir in the shredded cheese, breadcrumbs, and beaten egg until well combined. Taste and adjust the seasoning if needed.
- Using a spoon or scoop, generously fill each hollowed-out pepper with the meat mixture, pressing down lightly to pack the filling inside.
- Place the stuffed peppers on the prepared baking tray. Lightly brush the outside of each pepper with olive oil to promote caramelization and a crispy exterior.
- Bake the peppers in the preheated oven for 35 to 40 minutes, until they are tender when pierced with a skewer and the cheese is bubbling and golden.
- Remove the tray from the oven and let the peppers rest for about 5 minutes. This helps the filling set and cools them just enough for serving.
- Optionally, place the pepper tops back on or leave them off to reveal the carved faces. Serve warm and enjoy the playful, cheesy goodness.
Notes
For extra fun, roast the seeds from the pepper tops and sprinkle over the finished dish for a crunchy garnish. Vegan variation: skip cheese and breadcrumbs, and use nutritional yeast and mashed sweet potato for binding.