Print

Lightened-Up Jack-O-Lantern Stuffed Peppers: Easy Fall Dinner

Lightened-Up Jack-O-Lantern Stuffed Peppers - featured image
Print Recipe

These festive stuffed peppers are carved with jack-o-lantern faces and filled with a lightened-up mixture of lean ground turkey, brown rice, riced cauliflower, and fire-roasted tomatoes. They’re perfect for a fun fall dinner that’s both healthy and delicious.

Ingredients

Scale
  • 4 large bell peppers (orange or red)
  • 1 lb lean ground turkey (93/7)
  • 1 cup cooked brown rice
  • 1 cup riced cauliflower (fresh or frozen)
  • 1 small yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 can (15 oz) fire-roasted diced tomatoes, drained
  • 1 cup shredded reduced-fat cheddar cheese
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil.
  2. Cut the tops off each bell pepper (about ½ inch from the top) and remove the seeds and membranes. Rinse them inside and out. Chop the tops and set aside for the filling.
  3. Submerge the hollowed peppers and tops in the boiling water for 3 minutes. Remove with tongs and let drain upside down on a paper towel.
  4. Once cool enough to handle (about 5 minutes), use a paring knife to cut simple jack-o-lantern faces into one side of each pepper.
  5. Heat a large skillet over medium heat. Add the ground turkey and cook, breaking it up, until browned (about 6-8 minutes). Drain excess fat if needed.
  6. Add the diced onion and cook for 3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
  7. Stir in the riced cauliflower, cooked brown rice, and drained fire-roasted tomatoes. Cook for 3-4 minutes until the cauliflower is tender and excess moisture has cooked off.
  8. Add the smoked paprika, cumin, chili powder, salt, and pepper. Stir well. Remove from heat and stir in ½ cup of the shredded cheese.
  9. Place the peppers upright in a 9×13 baking dish (carved faces facing outward). Spoon the filling into each pepper, packing gently. Top with remaining cheese.
  10. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until cheese is melted and bubbly. Optionally, broil for the last 2 minutes for a golden top.
  11. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Blanching the peppers for exactly 3 minutes ensures they are tender but still hold their shape. Don’t overpack the filling; leave about ¼ inch from the top. For the faces, cut eyes slightly smaller than you think you need as they will open up during baking. The filling can be prepped a day ahead. Smoked paprika is key for the cozy flavor.

Nutrition

Keywords: stuffed peppers, jack-o-lantern, fall dinner, healthy, ground turkey, Halloween

Find it online: https://perkypan.com/lightened-up-jack-o-lantern-stuffed-peppers-easy-fall-dinner/