Gluten Free Pumpkin Brains: Easy Halloween Stuffed Peppers
Make gluten-free pumpkin brains with stuffed jack-o’-lantern peppers and spaghetti! An easy Halloween dinner for four with a simple dairy-free option.
Ingredients
- 4 large bell peppers: Orange looks the most like a pumpkin but red and yellow work, too.
- 1 pound 96% lean ground beef
- 1 jar marinara sauce: We used Rao’s but use your favorite.
- ½ cup shredded mozzarella cheese: You’ll need 2 tablespoons per pepper. For a dairy free version omit it entirely or substitute dairy free mozzarella.
- 4 servings gluten free spaghetti: Measure according to your package.
Instructions
Prepare the peppers
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Wash the bell peppers, cut off the tops, and remove the seeds and membranes. Using a small sharp knife, carefully cut jack-o’-lantern faces into the peppers. Keep the openings fairly small so the filling stays inside.
- Place the peppers upright on your prepared baking sheet.
Cook the beef filling
- Brown the ground beef in a skillet over medium heat, breaking it into crumbles as it cooks. Once fully cooked, stir in the jar of marinara sauce.
Stuff and add cheese
- Divide the beef and marinara mixture among the four peppers. Sprinkle 2 tablespoons of shredded mozzarella over each one.
- For dairy free pumpkin brains: Leave off the cheese entirely or top each pepper with 2 tablespoons of dairy free shredded mozzarella.
Bake
- Bake for 30 minutes, or until the peppers are soft and the filling is hot. Larger or thicker peppers may need a little more time.
Cook the spaghetti
- Toward the end of the baking time, boil your gluten free spaghetti for 8 minutes, then drain. Check your package instructions, since cooking times vary by brand.
Make the brains
- Top each baked pepper with spaghetti, using a fork or tongs to arrange the noodles into loose swirls that look like brains.