Description
Orange bell peppers carved into adorable jack-o’-lanterns and filled with cheesy one-pan taco rice, ground turkey, and black beans. A fun, family-friendly Halloween dinner made with simple ingredients.
Ingredients
Scale
- 6 medium orange bell peppers
- 1 lb ground turkey or ground beef
- ¾ cup uncooked long-grain white rice
- 1 cup black beans, drained and rinsed
- ¾ cup salsa
- 1¼ cups chicken broth
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp kosher salt
- ½ cup shredded cheddar or Mexican-blend cheese, plus additional cheese for topping
- Optional: ½ cup frozen corn
Instructions
- Preheat oven to 400°F.
- In a large skillet with a lid, brown the ground turkey or beef over medium heat, breaking it into small pieces. Drain excess grease if necessary.
- Stir in chili powder, cumin, garlic powder, and salt.
- Add uncooked rice, salsa, and chicken broth. Stir well and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 15–20 minutes, or until rice is tender. Add a splash of additional broth if needed.
- Stir in black beans and optional corn. Cook for another 2 minutes, then stir in shredded cheese.
- While the rice cooks, wash the bell peppers and slice off their tops, keeping the stems attached. Remove seeds and membranes.
- Carefully carve jack-o’-lantern faces into the sides of the peppers using a small paring knife.
- Arrange peppers upright in a baking dish. Spoon the taco rice filling into each pepper and sprinkle additional shredded cheese over the top.
- Place the pepper lids back on loosely. Add a small splash of water to the bottom of the baking dish.
- Cover loosely with aluminum foil and bake for 15 minutes.
- Remove the foil and bake for another 10–15 minutes, until peppers are tender but still holding their shape.
- For extra melted cheese, remove the pepper lids during the last few minutes of baking, then replace them at a slight angle before serving.
Notes
- Yield: Approximately 6 medium stuffed peppers, depending on their size.
- Rice: Use regular long-grain white rice, not instant or brown rice. Adjust broth and cooking time if needed.
- Meat: Ground turkey or ground beef both work well.
- Salsa: Use mild salsa for a kid-friendly version.
- Make ahead: Prepare the filling up to 2 days in advance and refrigerate.
- Storage: Keep cooked leftovers refrigerated in an airtight container for 3–4 days.
- Leftover filling: Use extra taco rice in quesadillas, burritos, or bowls.
- Prep Time: 20 min
- Cook Time: 45-50 min
- Category: Dinner
- Method: Baking