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A vertical shot of a white rectangular baking dish filled with six tender baked orange bell peppers carved with jack-o'-lantern faces and stuffed with taco meat, black beans, and corn.
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Jack-o-Lantern Stuffed Peppers

These Jack-o-lantern stuffed peppers make a fun Halloween dinner, filled with seasoned beef, rice, beans, corn, salsa, and cheese.
Prep Time11 minutes
Cook Time49 minutes
Total Time1 hour
Course: Main Dish
Cuisine: American
Keyword: halloween, peppers
Servings: 6 people
Author: Jenna Harrison

Equipment

  • 9x13-inch baking dish
  • Large Skillet
  • Cutting board
  • Chef’s knife
  • Small paring knife
  • measuring cups
  • wooden spoon

Ingredients

  • 6 large orange bell peppers
  • 1 lb ground beef
  • ½ cup yellow onion diced
  • 2 large garlic cloves minced
  • 1 cup white rice cooked
  • 15 oz can black beans rinsed and drained
  • 1 cup frozen corn
  • 1 cup salsa
  • 1 cup cheddar cheese shredded
  • 1 oz packet taco seasoning about 3 Tablespoons
  • Salt and pepper to taste
US Customary - Metric

Instructions

Prepare the Peppers

  • Preheat the oven to 375°F.
  • Slice the tops off each pepper and set them aside.
    6 large orange bell peppers
  • Remove the seeds and core from each pepper.
  • Carve a jack-o-lantern face into each pepper using a small knife.
  • Set the peppers upright in a 9-by-13-inch baking dish.

Make the Filling

  • Brown the ground beef and onion in a large skillet.
    1 lb ground beef, ½ cup yellow onion
  • Cook the meat for about 8 minutes and drain the fat.
  • Add the garlic and taco seasoning to the skillet and cook for 1 minute.
    2 large garlic cloves, 1 oz packet taco seasoning
  • Stir the cooked rice, black beans, corn, salsa, and ½ cup cheddar cheese into the beef mixture.
    1 cup white rice, 15 oz can black beans, 1 cup frozen corn, 1 cup salsa, 1 cup cheddar cheese
  • Season the filling with salt and pepper to taste.
    Salt and pepper to taste

Bake the Peppers

  • Spoon the filling into each pepper.
  • Cover the baking dish with foil and bake for 30 minutes.
  • Remove the dish from the oven.
  • Sprinkle each pepper with the remaining ½ cup of cheddar cheese.
  • Bake the peppers uncovered for another 10 minutes.
  • Put the pepper tops back on the peppers to finish the jack-o-lantern look.
  • Serve the meal warm.

Notes

Storage & Make-Ahead Instructions

  • Make Ahead: Carve the peppers and prepare the filling up to 24 hours in advance. Store the stuffed peppers covered in the refrigerator, then add 5 to 10 minutes to the covered baking time.
  • Refrigerator: Once cooled, store leftover stuffed peppers in an airtight container for up to four days.
  • Reheat: Reheat in a 350°F oven or microwave until warmed through.

Nutrition

Serving: 1stuffed pepper | Calories: 457kcal | Carbohydrates: 43g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 480mg | Potassium: 716mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4140IU | Vitamin C: 156mg | Calcium: 181mg | Iron: 3mg