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Jack-O'-Lantern Stuffed Bell Peppers with Ground Beef and Rice

Jack o lantern stuffed peppers are filled with seasoned ground beef, rice, tomato sauce, and cheddar, then baked until tender. Carved orange bell peppers make this a festive dinner with a melted cheese topping.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting 10 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the peppers
  • 1 tsp olive oil for greasing
  • 4 bell peppers large orange
For the filling
  • 0.5 cup long-grain white rice uncooked
  • 1 cup water
  • 1 tbsp olive oil
  • 1 yellow onion small, finely chopped
  • 1 lb ground beef 85% lean
  • 2 cloves garlic minced
  • 1 can (8 oz) tomato sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp paprika
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup cheddar cheese shredded, divided

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the peppers
  1. Preheat the oven to 375°F.
  2. Lightly grease a 9x13-inch baking dish with the olive oil.
  3. Cut the tops off the bell peppers and remove the seeds and ribs.
  4. Use a small paring knife to cut jack-o'-lantern eyes and mouths into one side of each pepper.
  5. Arrange the peppers upright in the baking dish.
Make the rice and filling
  1. Combine the rice and water in a small saucepan and bring to a boil over medium-high heat.
  2. Cover, reduce the heat to low, and simmer for 15-18 minutes, until the water is absorbed.
  3. Remove the rice from the heat and let stand covered for 5 minutes.
  4. Fluff the rice with a fork.
  5. Meanwhile, heat the olive oil in a 12-inch skillet over medium heat and cook the onion for 4-5 minutes, until softened.
  6. Add the ground beef and cook for 6-8 minutes, breaking it up, until browned and it reaches 160°F.
  7. Stir in the garlic for the last 30 seconds.
  8. Stir in the tomato sauce, Worcestershire sauce, paprika, salt, and black pepper.
  9. Mix in the cooked rice and 1/2 cup of the cheddar.
Assemble and bake
  1. Divide the filling among the peppers and cover the baking dish tightly with foil.
  2. Bake for 35 minutes, until the peppers are beginning to soften.
  3. Remove the foil and sprinkle the remaining cheddar over the peppers.
  4. Bake uncovered for 10-15 minutes, until the peppers are tender when pierced with a knife and the cheese is melted.
  5. Rest for 5 minutes before serving.

Notes

For peppers that hold their shape, keep the jack-o'-lantern cuts away from the edges. Refrigerate leftovers for 3-4 days; freezing is suitable. For a leaner filling, ground turkey can replace the ground beef.