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Best Halloween Jack-o-Lantern Stuffed Bell Peppers Recipe

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These Halloween Jack-o-Lantern Stuffed Bell Peppers are a fun, festive, and hearty dinner that turns an ordinary weeknight into a spooky celebration. Carved orange bell peppers are filled with a savory meat and rice mixture, topped with melted cheese, and baked to perfection.

Ingredients

Scale
  • 4 large orange bell peppers
  • 1 tablespoon olive oil
  • 1 pound ground beef or ground turkey (85/15 recommended)
  • 1 cup cooked white or brown rice
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, drained (fire-roasted preferred)
  • 1 cup shredded cheddar cheese, divided
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley or cilantro (for garnish, optional)
  • Small pieces of black olives or sliced cheese (for faces, optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. If you don’t have leftover rice, cook ⅓ cup of uncooked rice in ⅔ cup of water. Bring to a boil, cover, and simmer for 15 minutes. Fluff with a fork and set aside to cool slightly.
  3. Wash the bell peppers and pat them dry. Using a sharp paring knife, carefully cut a ‘cap’ off the top of each pepper (about ½ inch down from the stem). Reserve the caps for the filling if desired. Use a spoon to scoop out all the seeds and white membranes from inside the peppers. Rinse and pat dry.
  4. Using the tip of your paring knife, lightly score a face design onto the flattest side of each pepper. Cut all the way through the pepper skin to create eyes and a mouth. Gently push the cut-out pieces inward or remove them completely.
  5. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef (or turkey) and cook for 5-7 minutes, until browned and no longer pink. Drain excess fat, leaving about 1 tablespoon in the pan.
  6. Add the diced onion to the skillet and cook for 3-4 minutes, until soft and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  7. Reduce heat to low. Add the drained diced tomatoes, cooked rice, chili powder, cumin, smoked paprika, and a generous pinch of salt and pepper. Stir to combine and cook for 2-3 minutes. Adjust seasoning to taste.
  8. Remove the skillet from heat. Stir in ½ cup of the shredded cheddar cheese until melted.
  9. Place the carved peppers upright in a 9×13-inch baking dish. Carefully fill each pepper with the meat and rice mixture, packing gently. Top each pepper with the remaining ½ cup of shredded cheese.
  10. Cover the baking dish loosely with aluminum foil. Bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, until the peppers are tender and the cheese is bubbly and golden.
  11. Let the peppers rest in the dish for 5 minutes before serving. Garnish with fresh parsley or cilantro if desired.

Notes

For best results, carve on the flatter side of the pepper. Don’t overbake; check at 30 minutes if your oven runs hot. To make ahead, stop after stuffing the peppers, cover, and refrigerate for up to 24 hours; add 10 minutes to covered baking time. For a vegetarian version, swap meat for 1 can of drained black beans and ½ cup frozen corn.

Nutrition

Keywords: Halloween, stuffed bell peppers, jack-o-lantern, ground beef, ground turkey, festive dinner, fall recipe, spooky dinner

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