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Spooky Jack-O'-Lantern Peppers Stuffed with Taco Meat

Taco stuffed peppers are filled with seasoned beef, salsa, rice, and melted Mexican-blend cheese, then baked until tender. Carved faces and pepper tops make these oven-baked peppers a festive Halloween dinner.
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Prep Time 20 minutes
Cook Time 52 minutes
Resting 5 minutes
Total Time 1 hour 17 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bell peppers medium, any color
  • 1.25 cup water divided
  • 1 lb ground beef 85% lean
  • 1 packet (1 oz) taco seasoning
  • 1 cup salsa
  • 1.5 cup cooked rice
  • 1 cup Mexican-blend cheese shredded

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 400°F.
  2. Cut the tops off the peppers about 1/2 inch below the stems, remove the seeds and membranes, and carve small eyes, noses, and mouths into one side of each pepper; set the tops aside.
  3. Stand the peppers in a 9x13-inch baking dish and pour 1/2 cup water into the dish.
  4. In a 12-inch skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, for 7–9 minutes until browned and it reaches 160°F; drain excess fat if needed.
  5. Stir in the taco seasoning and the remaining 3/4 cup water, then simmer for 2–3 minutes until the mixture thickens.
  6. Stir in the salsa, cooked rice, and cheese.
  7. Divide the filling among the peppers and place the pepper tops on or beside them.
  8. Cover the dish tightly with foil and bake for 25 minutes.
  9. Uncover and bake for 10–15 minutes until the peppers are tender and the filling is hot.
  10. Rest the peppers for 5 minutes before serving.

Notes

For upright peppers, trim just enough from the bottoms to help them stand without cutting through. Refrigerate leftovers for 3–4 days; freeze them for up to 3 months. Ground turkey can replace the beef for a leaner option.