Jack O Lantern Stuffed Peppers (Easy Halloween Dinner)
These jack o lantern stuffed peppers are filled with ground turkey, black beans, corn and chopped tomatoes, then finished with melted cheddar. A fun savory Halloween dinner.
Servings: 4
Calories: 379kcal
Equipment
- Small, sharp paring knife for carving the pepper faces
- Meat thermometer (optional, to check the turkey is cooked to 165°F / 74°C)
Ingredients
- 4 medium orange bell peppers
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 450 grams 93% lean ground turkey 1 pound approximately
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- 120 grams canned black beans drained and rinsed ⅔ cup (about ½ of a 400-gram can, drained)
- 82 grams canned sweet corn drained ½ cup
- 400 grams canned chopped tomatoes with their juice 1 standard 400-gram can about 14 ounces
- Juice of 1 lime
- Kosher salt and black pepper to taste
- 57 grams shredded cheddar cheese ½ cup
Optional to serve (not included in nutrition)
- Cooked rice or quinoa
- fresh cilantro
- sliced avocado
Instructions
- Preheat the oven to 375°F or 190°C. Cut the tops off the bell peppers, remove their seeds and membranes, and carefully carve simple jack-o'-lantern faces into the sides.4 medium orange bell peppers
- Heat the olive oil in a skillet over medium heat. Add the onion and cook for 3–4 minutes, then add the minced garlic.1 tablespoon olive oil, 1 small onion, 2 garlic cloves
- Add the ground turkey, breaking it apart with a spoon. Cook until the center reaches 165°F or 74°C on a food thermometer.450 grams 93% lean ground turkey 1 pound
- Stir in the smoked paprika, cumin, chili powder and oregano. Add the drained black beans, corn and full 400-gram can of chopped tomatoes, including the juice. Simmer until the filling thickens slightly.1 teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon chili powder, ½ teaspoon dried oregano, 120 grams canned black beans, 82 grams canned sweet corn, 400 grams canned chopped tomatoes with their juice 1 standard 400-gram can
- Remove from the heat and stir in juice from one lime. Season with kosher salt and pepper to taste.Juice of 1 lime, Kosher salt and black pepper
- Spoon the filling into the peppers. Sprinkle with shredded cheddar and replace the pepper lids.57 grams shredded cheddar cheese
- Bake for 25–30 minutes, or until the peppers are tender but still holding their shape. Serve with optional rice or quinoa and fresh cilantro.
Notes
Top tips: Choose flat-bottomed peppers, use simple carved faces and ensure ground turkey is cooked before stuffing.
Fridge: Refrigerate cooled leftovers in an airtight container for 3–4 days.
Freezer: Freeze the filling on its own for better texture.
Reheat: Warm until the center is hot throughout, around 165°F or 74°C.
Nutrition: The estimate is per stuffed pepper, without optional rice or quinoa. Values will vary with the ingredients used.
Nutrition
Calories: 379kcal | Carbohydrates: 26.5g | Protein: 30g | Fat: 18.5g | Saturated Fat: 5.8g | Cholesterol: 97.8mg | Sodium: 380mg | Potassium: 704mg | Fiber: 6.3g | Sugar: 11.2g | Iron: 3.2mg
