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Stuffed Orange Bell Pepper carved to look like a Jack-O-Lantern

Stuffed Peppers (a.k.a. Stuffed Pepper Jack-O-Lanterns)

These Stuffed Peppers are packed with all the good stuff--tender bell peppers stuffed to the brim with savory cauliflower rice, juicy ground meat, a tasty sauce, and a medley of spices that will have you doing the happy dance with every bite.
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Course: Main Course
Cuisine: American
Keyword: Cauliflower, Dairy-Free, Keto
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 12
Calories: 207kcal

Ingredients

  • 12 ounces Mushrooms Sliced. You can use either Baby Bella or White Button. 340 grams // 12 ounces // ~5 cups
  • ½ cup Celery Diced. 70 grams // 2.5 ounces
  • ½ cup Carrots Diced. 70 grams // 2.5 ounces
  • 1.25 cups Red Onion Diced. 170 grams // 6 ounces
  • 1.25 cups Red Bell Pepper Diced. 170 grams // 6 ounces
  • 1.25 cups Yellow Bell Pepper Diced. 170 grams // 6 ounces
  • 1.25 cups Green Bell Pepper Diced. 170 grams // 6 ounces
  • 2 tablespoons Salted Butter
  • 1 pound Ground Pork You could also use Sweet, Mild, or Hot Italian Sausage or Chorizo if you prefer. I’d suggest Hot Italian, personally.)
  • 1 - 2 tablespoons Avocado Oil Or Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • 2 teaspoons Hungarian Hot Paprika
  • 22 ounces No Sugar Marinara Sauce I use a 22 ounce jar of Rao’s.
  • 24 ounces Cauliflower Rice 2 (12-ounce bags. If your store only has 10 or 10.5 ounce bags, that’s fine.)
  • 12 Orange Bell Peppers Tops neatly sliced off with stems left intact, seeds and membranes removed. If not making jack-o-lanterns, you can mix and match the stuffed pepper colors as you wish and keeping the tops is up to you.

Instructions

  • Clean and slice 12 ounces Mushrooms. Set them aside. Dice ½ cup Celery, ½ cup Carrots, 1.25 cups Red Onion, 1.25 cups Red Bell Pepper, 1.25 cups Yellow Bell Peppers, 1.25 cups Green Bell Pepper. Set them aside.
    12 ounces Mushrooms, ½ cup Celery, ½ cup Carrots, 1.25 cups Red Onion, 1.25 cups Red Bell Pepper, 1.25 cups Yellow Bell Pepper, 1.25 cups Green Bell Pepper
  • Heat 2 tablespoons of Salted Butter over medium high heat in a large sauté pan and toss in the mushrooms. Cook until the mushrooms are cooked through and release their juices. About 6 - 8 minutes. Remove from heat and set them aside.
    2 tablespoons Salted Butter, 12 ounces Mushrooms
    Sliced mushrooms being sautéed in a pan
  • Add the ground pork to the same pan and cook it through. About 8 - 10 minutes. Remove it to a paper towel lined plate and set aside.
    1 pound Ground Pork
    Ground Pork being cooked in a pan
  • Add 1 - 2 tablespoons Avocado Oil to the pan. Then toss in 1.25 cups Red Bell Pepper, 1.25 cups Yellow Bell Pepper, 1.25 cups Green Bell Pepper, ½ cup Celery, ½ cup Carrots, and 1.25 cups Red Onion. Cook until all of the vegetables have softened.
    ½ cup Celery, ½ cup Carrots, 1.25 cups Red Onion, 1.25 cups Red Bell Pepper, 1.25 cups Yellow Bell Pepper, 1 - 2 tablespoons Avocado Oil, 1.25 cups Green Bell Pepper
    Diced vegetables being cooked in a pan for stuffing mix for Stuffed Peppers. Veggies include, red bell peppers, green bell peppers, yellow bell peppers, red onions, carrots, and celery.
  • Stir in 1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, and 2 teaspoons Hungarian Hot Paprika.
    1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, 2 teaspoons Hungarian Hot Paprika
  • Pour in 22 ounces No Sugar Marinara Sauce and 24 ounces Cauliflower Rice. Stir and then combine the mushrooms and ground pork back into the pan. Mix until everything is evenly distributed. Cover and cook until the cauliflower is cooked through. About 10 minutes.)
    22 ounces No Sugar Marinara Sauce, 24 ounces Cauliflower Rice
    Stuffing mix of cauliflower rice, peppers, onions, carrots, and celery for Stuffed Peppers
  • Preheat the oven to 300°F.
  • Cut the tops off of 12 Orange Bell Peppers, leaving the stem intact. Remove the seeds and membranes from inside. On whichever face / side is the flattest, use a sharp paring knife to carve a “jack-o-lantern” face in the side. Spray a 9x13-inch casserole dish with cooking spray and stand them up in the dish.
    12 Orange Bell Peppers
    Orange bell pepper with the top sliced off and the seeds and membranes removed
  • Spoon the prepared stuffing mixture into each Orange Bell Pepper. Set the pepper tops / lids back on top of each pepper
    Orange Bell Pepper Stuffed and carved to look like a Jack-O-Lantern
  • Bake at 300°F for 1 hour. The exterior bell peppers will have softened a bit and started to wrinkle.
    Stuffed Orange Bell Pepper carved to look like a Jack-O-Lantern
  • Serve warm.

Equipment

Notes

  • Speeding up the Chopping
    • If you want to speed up the process of vegetable chopping and have a food processor, you could use a small dice blade and just run the veggies listed for dicing through that.

Your Own Recipe Notes

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Nutrition

Nutrition Facts
Stuffed Peppers (a.k.a. Stuffed Pepper Jack-O-Lanterns)
Amount per Serving
Calories
207
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
32
mg
11
%
Sodium
 
497
mg
22
%
Potassium
 
794
mg
23
%
Carbohydrates
 
16
g
5
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
10
g
20
%
Vitamin A
 
5026
IU
101
%
Vitamin C
 
230
mg
279
%
Calcium
 
47
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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