Festive jack-o’-lantern style bell peppers stuffed with a savory rice and ground chicken filling for the perfect Halloween dinner.

Scale

6 large orange bell peppers

1 lb ground chicken or lean beef

1 cup cooked rice or quinoa

1 small onion, diced

2 garlic cloves, minced

2 tbsp tomato paste

1 tsp paprika

1 tsp cumin

Salt and pepper to taste

1 tbsp olive oil

1/2 cup shredded cheese or dairy-free alternative

Fresh parsley for garnish

1. Preheat oven to 375°F (190°C).

2. Slice tops off peppers, remove seeds, and carve spooky faces.

3. Sauté onion and garlic in olive oil.

4. Add ground chicken or beef, cook until browned.

5. Stir in tomato paste, paprika, cumin, salt, pepper, and cooked rice.

6. Fill peppers with mixture and top with cheese.

7. Place peppers in a baking dish with a splash of broth at the bottom.

8. Cover with foil and bake 25–30 minutes.

9. Uncover and bake 10 minutes more until cheese melts.

10. Garnish with parsley and serve.

Choose firm peppers with flat bottoms.

Can be assembled a day ahead and baked when ready.

For vegetarian version, use lentils or beans instead of meat.

Leftovers keep well refrigerated for 3 days or frozen for 2 months.

Keywords: Spooky Stuffed Bell Peppers, Halloween Dinner, Healthy Stuffed Peppers