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Halloween Stuffed Bell Peppers (Mini Jack-o'-Lanterns)

This dish features bell peppers hollowed out and shaped with carved faces to resemble mini Jack-o'-Lanterns, stuffed with a savory filling that combines seasoned cheese and cooked grains or meat. The peppers are roasted until tender and the cheese is melted, resulting in a colorful, festive presentation with a slightly crispy exterior and soft interior.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Halloween
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 large bell peppers preferably orange or yellow for a pumpkin-like appearance
  • 1 cup cooked rice or quinoa as a base for the filling
  • 1/2 cup shredded cheese cheddar or mozzarella work well
  • 1 cup cooked ground meat or beans optional for added protein
  • 1 tbsp olive oil for roasting peppers
  • to taste salt and pepper

Equipment

  • Chef's Knife
  • Baking sheet
  • Spoon
  • Small paring knife
  • Mixing bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Slice the tops off each bell pepper and carefully scoop out the seeds and membranes, creating a hollow cavity to fill.
  2. Using a small paring knife, carve faces into each pepper to resemble mini Jack-o'-Lanterns, making eyes, a nose, and a jagged mouth for a festive look.
  3. Place the carved peppers on a baking sheet and drizzle them lightly with olive oil, then season with salt and pepper inside and out.
  4. Fill each hollowed pepper with the cooked rice or quinoa, then top with a portion of the cooked ground meat or beans and shredded cheese, pressing gently to pack the filling inside.
  5. Arrange the filled peppers on the baking sheet and bake in the oven for about 25-30 minutes, until the peppers are tender and slightly blistered, and the cheese is melted and bubbly.
  6. Remove from the oven and let cool slightly. Serve these pumpkin-like mini Jack-o'-Lanterns warm, enjoying the visual fun and savory aroma.