Name: Stuffed Jack-O'-Lantern Bell Peppers
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 6 bell peppers, any color; 1 pound ground beef; 1 egg; 4 slices whole wheat bread, cubed; 1 small onion, chopped; 1 small tomato, diced; 2 cloves garlic, minced; 0.5 cup chili sauce; 0.25 cup prepared yellow mustard; 3 tablespoons Worcestershire sauce; 0.25 teaspoon salt; 0.25 teaspoon pepper

Stuffed Jack-o'-Lantern Bell Peppers Recipe

Cook Time: 60 minutes

Stuffed Bell Peppers Recipe

This hearty and flavorful stuffed bell pepper recipe combines ground beef, spices, and a medley of ingredients to create a satisfying meal. Perfect for family dinners or special occasions!

Ingredients

6 orange bell peppers
1 pound ground beef
1 egg
4 slices whole wheat bread, cubed
1 small onion, chopped
1 small tomato, diced
2 cloves garlic, minced
cup chili sauce
cup prepared yellow mustard
3 tablespoons Worcestershire sauce
teaspoon salt
teaspoon pepper

Directions

Preheat your oven to 350F (175C). Grease a 11x17-inch baking dish to prevent the peppers from sticking.
In a large mixing bowl, gently combine the ground beef, egg, bread cubes, chopped onion, diced tomato, minced garlic, chili sauce, yellow mustard, Worcestershire sauce, salt, and pepper. Stir until just mixed together, but do not overwork the meat.
Wash the bell peppers thoroughly. Cut jack-o'-lantern style faces into each pepper using a sharp paring knife. Make triangle-shaped eyes, a nose, and a jagged mouth. Remove the tops and scoop out the seeds and cores.
Stuff each pepper with the beef mixture, packing it lightly but thoroughly. Arrange the stuffed peppers upright in the prepared baking dish, leaning them against one another to help them stay in place during baking.
Place the baking dish in the preheated oven and bake for about 1 hour, or until the peppers are tender and the stuffing is cooked through. You can check the stuffing with a meat thermometer to ensure it reaches an internal temperature of 160F (71C).
Once the peppers are cooked, remove them from the oven and let them rest for a few minutes before serving. Enjoy!

Nutrition Facts (per serving)

Calories: 266
Total Fat: 11g (14% DV)
Saturated Fat: 4g (21% DV)
Cholesterol: 78mg (26% DV)
Sodium: 752mg (33% DV)
Total Carbohydrates: 23g (8% DV)
Dietary Fiber: 4g (16% DV)
Total Sugars: 8g
Protein: 19g (37% DV)
Vitamin C: 104mg (115% DV)
Calcium: 68mg (5% DV)
Iron: 3mg (18% DV)
Potassium: 644mg (14% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Richard Phillips

03/31/2025 05:03:46 PM

Absolutely! Here's my revised version of your review: "Can I review my own recipe? Well, let me speak on behalf of my family - they rate it 5 stars! This dish is a staple in our household all year round, and we absolutely love making it, especially during this season. It's so delicious, and I must mention that I enjoy topping it off with ketchup right before serving - it adds the perfect touch! Plus, they freeze really well, so it's great for meal prep or stocking up the freezer ahead of time."

Angela Turner

04/05/2024 11:53:55 PM

I really enjoyed this recipe and found a way to make it a bit healthier. Instead of using ground beef, I used ground turkey and cooked it with onion and garlic. I drained it well and added a can of drained rotel tomatoes. I reduced the amount of mustard as recommended by others. Since I didn't have chili sauce, I sprinkled in some chili powder. I toasted the bread before cutting it up and stuffing it into four large red and yellow peppers. They turned out perfectly cooked - tasty, moist, slightly spicy, and not dry or runny. In the future, I plan to add seasoned black beans and maybe some corn too. Thanks for the great recipe idea!

George Brown

05/05/2023 12:56:09 AM

What a fantastic treat for Halloween! I made these stuffed peppers using ground chicken, 1 jalapeño, 1 tomato, 1 onion, 1/2 cup wild rice, dry mustard powder, and a mix of other seasonings. I precooked all the stuffing ingredients, filled the peppers, and baked them for 40 minutes. The result was absolutely delicious - the peppers were flavorful and made for a fun and tasty dinner option. Highly recommend trying this recipe out!

Nathan Lopez

09/07/2024 07:48:36 PM

I absolutely adored this creative idea! While we make stuffed peppers from time to time (tonight I tried a shortcut by semi-frying rice before stuffing them to reduce baking time), the Jack O Lantern twist really caught my eye. For an extra creepy touch, I added some cauliflower on top under the lid to give the appearance of "brains." So fun and delicious!

Melissa Hill

01/02/2024 10:46:18 AM

I customized this recipe by incorporating elements from another one. I opted for precooked rice instead of bread and egg, and briefly boiled the bell peppers for a softer texture. This tweak reduced the cooking time and worked perfectly for me. I particularly enjoyed the creative touch of the jack o' lantern face and overall loved everything about this recipe.

Cynthia Evans

10/23/2023 10:50:15 AM

Great recipe! I absolutely loved the clever idea of carving the peppers like pumpkins. I decided to make it for my children, ages 4 and 2, but they found the peppers a bit too spooky and refused to eat them. I have a feeling it was just an excuse though! However, the other adults in the house, all over 30, devoured it and couldn't get enough. To cater to our preference for milder flavors, I made a few adjustments. I opted for 2 slices of multigrain bread with a sweet flavor instead of the 4 white bread slices. I also swapped the chili sauce for 1/3 cup of ketchup to add sweetness rather than heat. Additionally, I added some chopped parsley to the meat for an extra boost of flavor. The result was delicious, and this dish has now earned a permanent spot on my regular menu.