Halloween Dinner the Kids Will Love: Jack-o-Lantern Stuffed Peppers

We have been blessed to find ourselves in a neighborhood that really goes above and beyond on Halloween. You know the one- the houses decorations are over the top, at least a few give out full candy bars, and parents drop kids off by the van load.

Last year we started, what I hope will be, an annual tradition of having a few families over to our house for dinner and trick-or-treating on Halloween night.

I’ve been brainstorming filling dinner ideas to serve to all the kids before heading out and once I saw this recipe form Kaley I was sold. I love the idea of carving the pepper ahead of time and then making a little station where everyone can fill there’s with what they like. So smart!

Here’s Kaley with all the cheesy goodness…

Let’s face it, Halloween is filled with sugar, candy, and other not-so-healthy treats.

But that doesn’t mean that we can’t try to make Halloween just a little bit healthier. Especially when it is as fun as these Jack-o-Lantern stuffed peppers.

Super easy and quick to make, and kids love them. Perfect for getting some good nutrition in before a long night of trick-or-treating!

Ingredients:

4 orange bell peppers
1 lb ground meat (pork, beef, turkey, or a mix)
optional add-ins as desired
1 small onion
1 clove of garlic
olive oil

Optional Add-Ins:

fresh herbs
chopped spinach
cooked rice
cooked beans
shredded cheese

Directions:

Start by chopping the tops off of each bell pepper. Clean the seeds and ribs from the inside of the peppers.
Using a small paring knife, cut a jack-o-lantern face to the front of each pepper.
Add 2 TBS of olive oil, onion and garlic to a large skillet.
Cook over medium heat for 1-2 minutes.
Add the ground meat, and cook until the meat is no longer pink.
Add in any optional add-ins. (I used fresh herbs and spinach)
Spoon the cooked meat filling into each pepper.
Add grated cheese to the top of each pepper.
Bake, uncovered, at 350 degrees for 25-30 minutes, or until peppers are done.
Sprinkle finished peppers with fresh parsley, if desired.

These make the best dinner for busy fall weeknights too!

Once you have stuffed the peppers, wrap them in plastic wrap, or place them in a covered container. Refrigerate until 30 minutes before dinner. Cook, then serve.

These are so easily customized as well.

You can add in different ingredients for each family member. Or better yet, set out the meat, beans, rice and cheese in small bowls, and let the kids build their own stuffed peppers.

Skip the cheese, rice and beans and these are Paleo and Whole 30 approved.

Endless possibilities, all delicious!