10/30/2026
🎃 Spooky, Delicious, and 100% Grass-Fed! Seminole Dr. #8🎃
Looking for a fun Halloween meal the whole family will love? Turn weeknight dinner into a festive treat with these Jack-o'-Lantern Stuffed Peppers! 🌶️👻
Loaded with juicy ground beef, black beans, rice, melted cheese, and warm taco spices, they’re as delicious as they are fun to make. And when you start with our 100% Grass-Fed & Grass-Finished Ground Beef, you get rich, natural flavor with zero compromises. 🥩✨
Pro Tip: Get the kids involved in carving out the silly pepper faces before baking! 🔪🎃
🛒 Pick up a pack of grass-fed ground beef today or order online at https://grassrootsmeats.com/store/product/ground-beef
Ingredients
6 bell peppers
2 Tbsp. olive oil
1 yellow onion, chopped
1 lb. ground beef (80/20)
2 Tbsp. tomato paste
2 tsp. Worcestershire sauce
1 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. kosher salt
1 tsp. smoked paprika
1/2 tsp. black pepper
3 garlic cloves, chopped
1 cup cooked long-grain white rice
1 (15-ounce) can black beans, drained and rinsed
1/4 cup chopped cilantro, plus more for serving
2 Tbsp. lime juice (from 1 lime), plus wedges for serving
2 cups shredded cheddar jack cheese (about 8 oz.)
6 Tbsp. sour cream
Directions:
1. Preheat the oven to 350°F.
2. Cut the tops off the peppers and set them aside. Scoop out the seeds and as much of the membrane as you can. Use the tip of a small paring knife to cut jack-o’-lantern faces into each pepper. If necessary, slightly trim the bottoms of the peppers so they sit upright.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the beef and cook, breaking up the meat with a wooden spoon, until cooked through and browned, 6 to 8 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, salt, smoked paprika, black pepper, and garlic; cook, stirring frequently, until fragrant. Remove from the heat and stir in the rice, beans, cilantro, lime juice, and 1½ cups of the cheese.
4. Place the peppers cut-side up in a 9-by-13-inch baking dish. Fill the peppers with the ground beef mixture. Tuck the pepper tops into the dish along the sides. Pour ¼ cup water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover, sprinkle with the remaining ½ cup cheese, and bake, uncovered, until the peppers are tender and the cheese is melted and lightly browned, 15 to 20 minutes more.
5. Serve the peppers with a dollop of sour cream, lime wedges, and more cilantro.
