Stuffed Jack-O-Lantern Peppers

Grab some orange peppers, and start carving these festive Stuffed Jack-O-Lantern Peppers! A healthy, plant-based recipe perfectly fit for the autumn season.

  • 20 min

  • 60 min

  • 80 min

    Total time
  • 4

  • Moderate

  • 11



  • 1 cup cooked white rice
  • 4 large orange bell peppers
  • 1 tablespoon olive oil
  • ½ medium onion chopped
  • 12 ounce Hungry Planet Beef™ Plant-Based GroundBuy Now
  • 3 garlic cloves, minced
  • 1 cup pico de gallo
  • 1½ cups shredded cheddar cheese blend, divided
  • Minced parsley, for garnish
  • Salt and red pepper flakes, to taste
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    Preheat the oven to 350℉.

  • Step 2.

    Cut the tops off the bell peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut side up in a baking dish large enough to hold them upright.

  • Step 3.

    Heat olive oil in a large skillet over medium-high heat. Add Hungry Planet Beef™, season with salt, pepper, and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, about 8 minutes.

  • Step 4.

    Wipe out the skillet and add the remaining 2 tablespoons of olive oil. Add the onions and chopped peppers and cook until beginning to soften for about 3 to 4 minutes. Add the garlic and cook for another minute. Add pico and season with salt and a pinch or 2 of red pepper flakes. Cook until heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of cheese.

  • Step 5.

    Fill the peppers with the beef and rice mixture and top each with a sprinkle of the remaining ½ cup of cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned for another 15 to 20 minutes.

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