Jack-o’-Lantern Stuffed Peppers

Why you’ll love it

• Kid-friendly: fun to make and decorate together.
• Party-ready: easy to make ahead and share.
• Cute, not scary: perfect for school parties and trick-or-treat night.

Quick facts

Ingredients

• 6 large orange bell peppers
• 1 lb lean ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups cooked rice
• 1 can (15 oz) diced tomatoes, drained
• 1 cup tomato sauce, divided
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1 1/2 cups shredded cheddar cheese, divided

Step-by-step method

1. Heat the oven to 375°F (190°C). Slice the tops off the peppers and save them as lids. Scoop out the seeds and ribs.

2. With a small paring knife, cut triangle eyes and a jagged smile into one side of each pepper. An adult should do the cutting; kids can draw faces first with a food-safe marker.

3. Brown the beef with the onion in a large skillet over medium-high heat, 6–8 minutes. Drain the fat, then stir in the garlic and cook 1 minute.

4. Stir in the rice, diced tomatoes, 1/2 cup tomato sauce, Italian seasoning, salt, and 1 cup cheddar.

5. Stand the peppers in a 9×13-inch baking dish, faces out. Spoon in the filling, pressing gently, and top with the remaining sauce and cheese.

6. Add 1/4 cup water to the dish, cover with foil, and bake 30 minutes. Uncover, set the lids on, and bake 10 minutes more, until tender.

Pro tip

Cut the faces small; big openings let the filling spill out. Rice peeking through the smile looks like teeth.

Make ahead

Stuff the peppers up to 1 day ahead, cover, and refrigerate; add 10 minutes to the baking time.