Jack O Lantern Supper Casserole
Bring a festive touch to your dinner table with this Jack O’ Lantern Supper Casserole! Perfect for Halloween or any autumn gathering, this creative dish combines carved orange bell peppers filled with a hearty mixture of seasoned ground beef, aromatic garlic and onion, fluffy long-grain rice, and melty cheddar cheese. These adorable edible "jack o’ lanterns" bake to tender perfection in the oven, adding a whimsical yet practical twist to classic stuffed peppers. With a balance of rich flavors from Italian seasoning and tomato paste, this casserole is as fun to make as it is to eat. Serve up these stuffed bell peppers for a cozy, family-friendly dinner that’s sure to impress your trick-or-treaters!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 whole orange bell peppers
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1.5 cups cooked long-grain white rice
- 14.5 ounce can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 cup shredded cheddar cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off of each orange bell pepper and remove the seeds and membranes. Save the tops for decoration. If desired, carve jack o’ lantern faces into the sides of the peppers using a small paring knife.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until completely browned, about 6–8 minutes. Drain any excess fat from the skillet.
Stir in the diced tomatoes (with their juices), tomato paste, cooked rice, Italian seasoning, salt, and black pepper. Cook for 2–3 minutes until everything is well combined and heated through.
Remove the skillet from the heat and stir in 3/4 cup of the shredded cheddar cheese. Reserve the remaining 1/4 cup for topping.
Place the hollowed-out peppers upright in a baking dish. Fill each pepper with the beef and rice mixture. Sprinkle the tops with the remaining cheddar cheese.
Place the saved pepper tops back onto the filled peppers (if using) for decoration.
Add 1/4 inch of water to the bottom of the baking dish to help steam the peppers as they bake.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Let cool for 5 minutes before serving. Enjoy your festive Jack O’ Lantern Supper Casserole!
Nutrition Facts
Calories |
3262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 11142 mg | 484% | |
| Total Carbohydrate | 365.5 g | 133% | |
| Dietary Fiber | 81.7 g | 292% | |
| Total Sugars | 182.6 g | ||
| Protein | 169.5 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2095 mg | 161% | |
| Iron | 51.7 mg | 287% | |
| Potassium | 14530 mg | 309% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
