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Jack-o'-Lantern Stuffed Peppers · Tex-Mex Beef

Jack-o'-Lantern Stuffed Peppers

6

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for ground beef

    Instead of ground beef

    • Ground turkey or chicken: The same weight. Leaner and milder; burgers and meatballs are a bit drier.
    • Ground pork: The same weight. Richer and slightly sweet.
    • Plant-based ground: The same weight. Close in tacos and sauces; cooks faster.

    All 4 swaps for ground beef

    Cook ground beef and pork to 160°F (71°C) and ground turkey or chicken to 165°F (74°C).

  • Swaps for onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for chili powder

    Instead of chili powder

    • Homemade blend: For 1 tbsp: 1½ tsp paprika, 1 tsp ground cumin, ¼ tsp garlic powder, ¼ tsp dried oregano, a pinch of cayenne. Close; adjust the cayenne for heat.
    • Ancho chile powder: The same amount, plus a pinch of cumin. Smokier and fruitier, mild heat.

    More for chili powder

  • Swaps for ground cumin

    Instead of cumin

    • Ground coriander: The same amount. Brighter and citrusy, less earthy.
    • Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
    • Caraway seeds, ground: Half as much. A related flavor, a bit sharper.

    More for cumin

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for cheddar cheese

    Instead of cheddar

    • Colby or Colby Jack: The same amount. Milder and softer, and melts very smoothly.
    • Monterey Jack: The same amount. Mild and buttery, one of the best melting cheeses.
    • Gouda or Gruyère: The same amount. Nuttier and richer; melts beautifully.

    All 4 swaps for cheddar

Step 1 of 13

Heat the oven to 375°F (190°C).

375°F

Step 2 of 13

Cut a lid off the top of each pepper around the stem, like a pumpkin. Pull out the seeds and white ribs.

Step 3 of 13

With a small sharp knife, carve a face into one side of each pepper. Keep the eyes and mouth small so the filling doesn't spill out. An adult should do the carving; kids can draw the faces with a marker first.

Step 4 of 13

Heat the oil in a large skillet over medium-high heat.

Step 5 of 13

Add the beef and onion and cook, breaking up the beef, until no pink remains and the beef reads 160°F (71°C).

160°F

Step 6 of 13

Spoon off the extra fat.

Step 7 of 13

Stir in the garlic, chili powder, cumin and salt until fragrant.

Step 8 of 13

Turn off the heat and stir in the black beans, rice, salsa and 1 cup of the cheese.

Step 9 of 13

Stand the peppers in a 9x13-inch baking dish and pour the water into the bottom of the dish.

Step 10 of 13

Pack the filling into the peppers, mounding it slightly on top.

Step 11 of 13

Cover the dish with foil and bake until the peppers are tender when poked with a knife.

375°F

Step 12 of 13

Uncover, top with the remaining cheese and set the lids beside the peppers. Bake until the cheese melts.

375°F

Step 13 of 13

Put the lids back on and serve.

All done

Enjoy!

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Ingredients

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for ground beef

    Instead of ground beef

    • Ground turkey or chicken: The same weight. Leaner and milder; burgers and meatballs are a bit drier.
    • Ground pork: The same weight. Richer and slightly sweet.
    • Plant-based ground: The same weight. Close in tacos and sauces; cooks faster.

    All 4 swaps for ground beef

    Cook ground beef and pork to 160°F (71°C) and ground turkey or chicken to 165°F (74°C).

  • Swaps for onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for chili powder

    Instead of chili powder

    • Homemade blend: For 1 tbsp: 1½ tsp paprika, 1 tsp ground cumin, ¼ tsp garlic powder, ¼ tsp dried oregano, a pinch of cayenne. Close; adjust the cayenne for heat.
    • Ancho chile powder: The same amount, plus a pinch of cumin. Smokier and fruitier, mild heat.

    More for chili powder

  • Swaps for ground cumin

    Instead of cumin

    • Ground coriander: The same amount. Brighter and citrusy, less earthy.
    • Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
    • Caraway seeds, ground: Half as much. A related flavor, a bit sharper.

    More for cumin

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for cheddar cheese

    Instead of cheddar

    • Colby or Colby Jack: The same amount. Milder and softer, and melts very smoothly.
    • Monterey Jack: The same amount. Mild and buttery, one of the best melting cheeses.
    • Gouda or Gruyère: The same amount. Nuttier and richer; melts beautifully.

    All 4 swaps for cheddar