Jack O' Peppers

Elevate your Halloween spread with these charming Jack-O'-Peppers! These vibrant bell peppers are carved with spooky faces and filled with a savory, comforting mix of meat, rice, and spices. Perfect for adding a festive twist to your table and delighting guests of all ages.

Prep Time: 45 mins | Total Time: 1h 30 mins | Serves: 6

Ingredients

For the Peppers

• 4 large bell peppers, red, yellow, or green

  
  

• 1 lb ground beef, or pork, or a mixture of both

  
  

• 1/2 cup uncooked long-grain rice, such as jasmine or basmati

  
  

• 1 small onion, finely chopped

  
  

• 2 garlic cloves, minced

  
  

• 1 tablespoon tomato paste

  
  

• 1/2 teaspoon dried thyme

  
  

• 1/2 teaspoon paprika

  
  

• 1/2 teaspoon pepper

  
  

• 1 teaspoon salt

  
  

• 1/2 cup Gruyère cheese, grated for topping

For the Marinara Sauce

• 1 large can San Marzano tomatoes, 800 gm

  
  

• 1 teaspoon olive oil

  
  

• 1 teaspoon oregano

  
  

• 1 teaspoon basil

  
  

• 1 teaspoon salt

  
  

• 1 teaspoon pepper

  
  

• 1 tablespoon sugar

  
  

• 1 tablespoon balsamic vinegar

Instructions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the bell peppers and reserve them. Scoop out the seeds and membranes. Using a small paring knife, carve fun Jack-o'-lantern faces on one side of each pepper (triangles for the eyes and a zig-zag or square for the mouth). Make sure not to make the holes too large, or the filling may spill out.

Step 3

Cook the rice in broth until just slightly underdone and set aside.

Step 4

Heat olive oil in a skillet and sauté onions until softened.

Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.

Season with thyme, paprika, salt, and pepper. Stir in the cooked rice Set aside.

Step 5

Heat 1 teaspoon of olive oil in a small saucepan. Add the San Marzano tomatoes, oregano, basil, salt, pepper, sugar, and balsamic vinegar. Simmer for 15-20 minutes, stirring occasionally. Once done, use an immersion blender to fully break down the tomatoes. then mix half of the tomato sauce into the beef and rice filling.

Step 6

Spoon the meat and rice mixture into the hollowed-out peppers, packing it firmly.

Place the stuffed peppers upright in a baking dish. Use the remaining tomato sauce to drizzle over the peppers if desired. Sprinkle the Gruyère cheese evenly on top of each stuffed pepper. Place the reserved tops of the peppers (the "lids") on the side.

Step 7

Cover the baking dish with foil and bake for 35-40 minutes.

In the last 10 minutes, remove the foil and broil to melt and brown the cheese. Once baked, remove from the oven and garnish with parsley or herbs.