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Best Easy Jack-o-Lantern Stuffed Bell Peppers

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Fun and festive Halloween stuffed bell peppers carved to look like jack-o-lanterns, filled with a savory meat and rice mixture, and topped with melted cheese. A crowd-pleasing dish that’s quick, easy, and perfect for Halloween gatherings.

Ingredients

Scale
  • 6 large orange bell peppers
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15) or ground turkey
  • 1 cup cooked rice (white or brown)
  • 1 small yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (15 ounces) diced tomatoes, drained (fire-roasted preferred)
  • 1 cup shredded cheddar cheese, divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons tomato paste
  • Fresh parsley or cilantro, chopped (for garnish, optional)
  • Sour cream or Greek yogurt (for serving, optional)
  • Hot sauce (for serving, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil.
  2. Wash the orange bell peppers and pat them dry. Slice off the top 1/2 inch of each pepper and save the tops. Remove the seeds and white membranes from inside.
  3. Submerge the hollowed peppers in the boiling water for 3 minutes. Remove with tongs and let them drain upside down on paper towels.
  4. Once the peppers are cool enough to handle, use a paring knife to cut small jack-o-lantern faces into one side of each pepper (triangle eyes, jagged smile, etc.). Cut all the way through the pepper wall, keeping holes about 1/2 inch wide.
  5. Heat a large skillet over medium-high heat. Add the ground beef (or turkey) and cook until browned, about 5-7 minutes, breaking it up as it cooks. Drain excess fat.
  6. Add the diced onion to the skillet and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
  7. Add the smoked paprika, cumin, chili powder, cinnamon, salt, and pepper. Stir for 1 minute until fragrant.
  8. Stir in the drained diced tomatoes, tomato paste, cooked rice, and half of the shredded cheddar cheese. Cook for 2-3 minutes until well combined and heated through. Taste and adjust seasoning if needed.
  9. Place the carved peppers upright in a baking dish. Spoon the filling into each pepper, pressing gently to pack it in. Top each stuffed pepper with the remaining shredded cheese.
  10. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly and the peppers are tender.
  11. Let the peppers rest for 5 minutes before serving. Garnish with fresh parsley or cilantro, and serve with sour cream and hot sauce on the side.

Notes

Choose squat, wide peppers with flat bottoms for stability. Don’t over-carve the faces to prevent filling from leaking. Par-cook rice if using raw. Make ahead: assemble up to 24 hours in advance and refrigerate; add 5-10 minutes to baking time. For freezing: assemble without baking, wrap individually, freeze up to 3 months; bake from frozen at 375°F for 35-40 minutes covered, then 10 minutes uncovered.

Nutrition

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

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