Introduction
Jack-O’-Lantern Stuffed Peppers with Turkey and Brown Rice are a fun, spooky, and wholesome twist on classic stuffed peppers. These orange bell peppers, carved like mini pumpkins, are filled with a savory blend of lean ground turkey, hearty brown rice, and sautéed veggies—making them a high-protein, high-fiber Halloween dinner treat. Oven-baked to perfection, they’re a festive and nutritious meal the whole family will love.
Origin and Cultural Significance
Stuffed peppers have long been a staple in global cuisines—from Mediterranean dolmas to Latin American picadillo-filled varieties. This Halloween spin gives the beloved dish a playful twist while still keeping its roots in comfort food traditions. The jack-o’-lantern design adds seasonal flair without compromising on nutrition, making it a delightful family tradition in the making.
Unique Ingredients and Flavors
The use of lean ground turkey provides a lighter protein option, while brown rice adds a chewy, nutty texture and boosts the fiber content. Carrots, onions, garlic, and tomato sauce enrich the filling with depth and moisture. Baked inside carved orange bell peppers, these edible lanterns deliver both visual fun and a sweet roasted flavor.
Cooking Techniques
Sautéing the veggies before mixing ensures maximum flavor infusion. Pre-baking the hollowed peppers softens them slightly, allowing for easier carving and optimal baking. The jack-o’-lantern faces are carefully cut before stuffing, so they remain visible and festive after baking.
Jack-O’-Lantern Stuffed Peppers – Turkey and Brown Rice
Description
These Jack-O’-Lantern Stuffed Peppers are festive and healthy Halloween dinner treats made with ground turkey, brown rice, and veggies. Carved for spooky fun, but wholesome enough for any day!
Ingredients for Jack-O’-Lantern Stuffed Peppers – Turkey and Brown Rice
For the Peppers
For the Filling
Instructions
Preparing the Peppers
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Carve the Peppers
Preheat oven to 375°F. Cut the tops off each bell pepper and remove seeds and membranes. Using a small paring knife, carve jack-o’-lantern faces into one side of each pepper.
Be gentle with carving to avoid tearing; leave enough space for filling. -
Pre-Bake the Peppers
Place hollowed peppers standing upright in a baking dish. Lightly spray or brush the insides with olive oil. Pre-bake for 10 minutes.
Pre-baking softens the peppers slightly and helps them keep shape during stuffing.
Preparing the Filling
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Cook the Filling
In a large skillet, heat olive oil over medium heat. Add diced onion and grated carrot; sauté for 3–4 minutes until softened. Add garlic and cook 1 minute. Add ground turkey, breaking it apart with a spoon. Cook until no longer pink.
Stir frequently to ensure even browning and prevent burning. -
Mix in Rice and Sauce
Stir in the cooked brown rice, tomato sauce, oregano, paprika, salt, and pepper. Simmer 5 minutes until heated through and slightly thickened.
Taste and adjust seasoning if needed.
Assembling the Stuffed Peppers
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Stuff and Bake
Carefully spoon filling into pre-baked peppers. Replace pepper tops and return to the baking dish. Cover with foil and bake for 25–30 minutes.
Ensure filling reaches an internal temp of 165°F. -
Final Bake Uncovered
Remove foil and bake uncovered for another 5–10 minutes to lightly brown the tops.
Watch closely to prevent over-browning. -
Rest and Serve
Let the peppers rest for 5 minutes before serving. Arrange on a platter for a festive Halloween presentation.
Serve warm with a side salad or whole grain bread.
Note
- You can prepare the filling up to a day in advance and refrigerate it.
- Try substituting quinoa for brown rice to increase protein content.
- Add chopped spinach or zucchini to sneak in extra veggies.
- Use red or yellow bell peppers if orange isn’t available.
- Make it spicier by adding a pinch of crushed red pepper.
- For a cheesier twist, sprinkle shredded mozzarella before final bake.
- Use food-safe gloves when carving to avoid pepper juice irritation.
- Save the carved-out pepper scraps for a veggie stir-fry or broth.
