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Jack-o'-Lantern Stuffed Peppers

This dish features bell peppers carved with festive faces to resemble miniature lanterns, which are then stuffed with a smoky cheese and spiced grain filling. The peppers are roasted until tender and the cheese is melted and bubbly, resulting in a colorful, slightly charred appearance with a hearty, flavorful interior.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably orange or yellow for pumpkin-like color
  • 1 cup uncooked rice white or brown, cooked and drained
  • 1 cup shredded smoked cheese cheddar or smoked mozzarella
  • 1 teaspoon spiced paprika blend or chili powder + cumin
  • 2 cloves garlic minced
  • 2 tablespoons olive oil for roasting and sautéing
  • to taste salt and pepper season to preference

Equipment

  • Chef's knife
  • Baking sheet

Method
 

  1. Preheat your oven to 400°F (200°C). Carefully cut the tops off each bell pepper and scoop out the seeds and membranes, shaping them into mini pumpkin faces with a small, sharp knife to create eyes, nose, and a jagged mouth. Place the carved peppers on a baking sheet lined with parchment.
  2. In a skillet, heat one tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until you hear it sizzle and smell the aroma. Then stir in the cooked rice, paprika, salt, and pepper, cooking for another 2 minutes so the flavors meld.
  3. Remove the rice mixture from heat and fold in the shredded smoked cheese until evenly combined. This creamy, smoky filling will be the stuffing for your carved peppers.
  4. Spoon the cheesy rice mixture into each carved pepper, filling them generously but allowing the tops to sit slightly open if needed. Place the prepared peppers back on the baking sheet, reserving any extra filling for serving or topping.
  5. Brush the outside of each stuffed pepper with a little olive oil, helping them brown and develop a slight char during roasting. This adds to the spooky, burnt appearance that highlights the pumpkin theme.
  6. Roast the peppers in the preheated oven for about 25-30 minutes, until the peppers are tender, slightly charred at the edges, and the cheese is bubbling and golden on top. Keep an eye on them to avoid over-browning.
  7. Remove the peppers from the oven and let them cool just enough to handle. Serve the Jack-o'-Lantern peppers warm, with the carved faces glowing from the melted cheese, ready to be enjoyed as a festive, savory treat.

Notes

For extra spooky effect, add small pieces of broccoli or olives for eyes and nose before roasting. You can also prepare the carving ahead and refrigerate until ready to bake for convenience.