These spooky Jack-O-Lantern stuffed peppers are a perfect dinner recipe packed with spinach, turkey, orzo pasta, and diced tomatoes. Fun and simple to make, this recipe has been a favorite for years!
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When October rolls around, I have the urge to cook and bake all things spooky related. My favorite is, Turkey Sweet Potato Soup and these cuties: the BEST stuffed pepper recipe with a twist of spookiness!
This is a favorite because of the creativity involved, it’s a unique twist on the original stuffed peppers you’d typically make. Plus the stuffing is so flavorful and packed full of healthy ingredients! A win-win.
Ingredients
- Orange bell peppers – look for medium sized peppers that can stand up on their bottom without falling over.
- Ground turkey – a high protein, low fat meat! This works great in this recipe.
- Green onion – use both the white and green parts of the onion.
- Diced tomatoes – aim for the low or no salt added variety, that way you can control the amount of salt!
- Orzo pasta – you can find this at any grocery store, usually in the pasta aisle in the fancier/less common variety area.
- Spinach – the fresh works best, I have not tested this with frozen.
- Feta cheese – the cherry on top of the dish! A sprinkle of feta adds a perfect saltiness to the turkey stuffing.
How to Make Jack-O-Lantern Stuffed Peppers
1. Prepare the peppers – cut the tops off the peppers and using a small knife, cut a face into the side of the peppers. Cook the peppers in boiling water for 3 min and drain.
2. Cook turkey/stuffing – in a skillet cook the turkey with olive oil and green onion. Add in the tomatoes, spinach, orzo, oregano, salt and pepper. Simmer until the orzo is cooked.
3. Stuff the peppers – set peppers in a prepared baking dish and spoon enough filling into each pepper so it’s slightly above the rim of the pepper. Bake at 350 degrees F for 20 minutes.
4. Add the cheese – sprinkle the feta cheese on top of the peppers, and broil for 2 minutes or until the cheese has softened.
Jack-O-Lantern Stuffed Peppers
Ingredients
- 2 orange bell peppers
- 1 Tbsp olive oil
- 1/2 LB ground turkey
- 1 green onion diced
- 1 – 14 oz can diced tomatoes (no salt added or low sodium)
- 1/2 C. orzo pasta
- 1 + 1/2 C. spinach chopped
- 2 Tbsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 Tbsp feta cheese
