Stuffed Jack-O-Lantern Bell Peppers

Stuffed Jack-O-Lantern Bell Peppers

100 Reviews 51 Pics
  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
stepperanddaniel
Recipe by  stepperanddaniel

“My own stuffed bell pepper recipe with a festive twist for Halloween.”

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Ingredients

Adjust Servings

Original recipe yields 6 peppers

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
  2. Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.
  3. Wash the peppers, and cut jack-o'-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other.
  4. Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.

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Reviews (100)

Rate This Recipe
stepperanddaniel
78

stepperanddaniel

Can I rate my own recipe? Well, I'll speak for my family, they give it 5 stars. This is one of our favorite things to make this time of year as well as the rest of the year. It's delicious and I forgot to add that after they're done cooking I like to top them off with Ketchup right before serving. Yum! And they freeze good too if you want to make some ahead of time to stock the freezer.

Lee Ann
66

Lee Ann

I left out the chili sauce/tomato and added a can of RoTel tomatoes. Used 1 1/2 cups regular cook oatmeal.

Ayslinn
60

Ayslinn

I actually have to say that I did not like this recipe. I am a competent cook and I followed the instructions exactly, except for one thing: I didn't cut out the jackolantern faces. I've made other stuffed bell pepper recipes before and they always turned out fine, so I didn't think that cutting out the faces served any functional purpose, merely decorative. However, in retrospect, I may have been mistaken- this was very, very juicy, and before I served the peppers, I actually grabbed them with tongs and tipped them over to drain out all the excess fluids from the ground beef. That being said, I think if I had cut the faces (or at least cut tiny vents), it may have drained on its own... but either way, that was not my issue with this recipe. I think that, as written, it contains too much mustard! I used exactly the amount specified and it overpowered everything else... it tasted just like mustard ground beef, no other flavors. If I made it again, I would reduce the mustard to 2 tbs, 3 max, and also I would saute the onions with the garlic before adding them... otherwise they are still crunchy and spicy after cooking for an hour. Finally, I think I would nix the bread cubes and add a cup of italian bread crumbs instead, and perhaps some freshly chopped parsley. The recipe was lacking flavor or spice- all it tasted like was mustard. One thing I do have to say though is that the cook time and temperature were spot on- it was perfectly done. Just my input.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 266 cal
  • 13%
  • Fat
  • 11.3 g
  • 17%
  • Carbs
  • 23.3 g
  • 8%
  • Protein
  • 18.6 g
  • 37%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 752 mg
  • 30%

Based on a 2,000 calorie diet

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