Six grinning bell peppers stuffed with a hearty beef-and-rice filling make one of the easiest Halloween dinners you’ll put on the table this fall. The orange peppers do double duty as edible jack-o’-lanterns and dinner bowls, and the carved faces bake right along with the filling. It’s a full meal that just happens to look like a decoration.
Table of Contents
Why You’ll Love This Jack-o’-Lantern Stuffed Peppers Recipe
- A full dinner in one pepper. Protein, rice, and vegetable all in one bowl-shaped package — no extra sides required.
- Kids can help with the fun part. Let them pick the expression and carve the face (with supervision) while you handle the filling.
- Familiar, cozy flavors. If you already love our Stuffed Pepper Soup, this bakes those same flavors right into the vegetable instead of a bowl.
Ingredients You’ll Need
- 6 orange bell peppers – orange gives the most authentic jack-o’-lantern color, but any color works if that’s what’s in your fridge.
- 1 pound lean ground beef – ground turkey is an easy swap if you’d rather.
- 1 cup cooked rice – white or brown; a great use for leftover rice from another dinner.
- 1 (8-ounce) can tomato sauce – binds the filling and keeps it from drying out in the oven.
- 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder – a simple, kid-friendly spice blend; add salt and pepper to taste.
- 1½ cups shredded cheddar cheese – melted on top for a golden, bubbly finish.
How to Make Jack-o’-Lantern Stuffed Peppers
- Preheat the oven to 350°F. Choose a baking dish just large enough for the peppers to stand upright and lean on each other.
- Prep the peppers. Slice the top off each pepper about ½ inch below the stem and scoop out the seeds and ribs. Using a small paring knife, carve a jack-o’-lantern face into the rounded side of each pepper.
- Cook the filling. Brown the ground beef in a skillet over medium heat, 6 to 8 minutes, then drain any excess fat. Stir in the rice, tomato sauce, chili powder, cumin, garlic powder, salt, and pepper. Simmer 3 to 4 minutes, until heated through.
- Stuff and top. Spoon the filling into each pepper, packing it in gently, and top with the shredded cheddar.
- Bake, covered loosely with foil, for 30 minutes. Uncover and bake 10 more minutes, until the peppers are fork-tender and the cheese is bubbly and golden.
- Rest for 5 minutes before serving — the carved faces are delicate straight out of the oven.
Tips for Perfect Jack-o’-Lantern Stuffed Peppers
Carve before you cook. Carving raw, empty peppers is far easier than trying to carve them once they’re warm and full of filling.
Pre-bake for a softer pepper. If your family likes a very tender pepper, bake the empty, carved peppers for 10 minutes before stuffing them.
Don’t pack the filling too tight. The filling puffs slightly as it bakes, so leave a little room at the top so the carved face still shows once they’re stuffed.
Variations to Try
- Vegetarian – swap the beef for a can of drained black beans plus an extra ½ cup rice.
- Taco-style – use a packet of taco seasoning instead of the spice blend and top with a dollop of sour cream; it’s basically our Easy Taco Soup in stuffed-pepper form.
- Extra cheesy – stir a handful of cheese into the filling itself, in addition to the layer on top.
- Smaller peppers – mini bell peppers make bite-size jack-o’-lanterns for a party platter; reduce the bake time to about 20 minutes total.
What to Serve With Jack-o’-Lantern Stuffed Peppers
Serving a full Halloween spread? Set these next to a tray of our Mummy Hot Dogs so everyone can pick between the two, or build a plate with a little of both.
A simple green salad or a basket of warm cornbread rounds out the meal without competing with the peppers for oven space — both come together on the stovetop or counter while the peppers bake.
Frequently Asked Questions
Can I make jack-o-lantern stuffed peppers ahead of time?
Yes. Carve the peppers and make the filling up to a day ahead, then assemble and refrigerate, covered, until you’re ready to bake. Add about 5 extra minutes to the covered bake time since they’ll start out cold.
Can I freeze stuffed peppers?
Yes, once baked and cooled. Store them airtight in the freezer for up to 3 months, thaw overnight in the fridge, and reheat covered at 350°F for about 20 minutes.
Do the peppers have to be orange?
No — orange just looks the most like a pumpkin. Green, red, or yellow peppers taste identical and work exactly the same way in this recipe.
Why did my Jack-o’-Lantern Stuffed Peppers turn out watery?
Peppers naturally release liquid as they bake. If you notice extra liquid pooling in the dish, tilt the peppers gently to drain it before serving, or pre-bake the empty peppers for 10 minutes and blot them dry before stuffing.
Final Thoughts
Jack-o’-lantern stuffed peppers are the rare Halloween recipe that doubles as a genuinely balanced dinner — no candy corn required, though nobody will stop you from serving some after.
Give your peppers a face this week and tell us in the comments what expression your kids picked.
Jack-o’-Lantern Stuffed Peppers
Ingredients
- 6 orange bell peppers any color works
- 1 pound lean ground beef or ground turkey
- 1 cup cooked rice white or brown
- 1 (8-ounce) can tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder plus salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Choose a baking dish just large enough for the peppers to stand upright and lean on each other.
- Slice the top off each pepper about 1/2 inch below the stem and scoop out the seeds and ribs. Using a small paring knife, carve a jack-o’-lantern face into the rounded side of each pepper.
- Brown the ground beef in a skillet over medium heat, 6 to 8 minutes, then drain any excess fat. Stir in the rice, tomato sauce, chili powder, cumin, garlic powder, salt, and pepper. Simmer 3 to 4 minutes, until heated through.
- Spoon the filling into each pepper, packing it in gently, and top with the shredded cheddar.
- Bake, covered loosely with foil, for 30 minutes. Uncover and bake 10 more minutes, until the peppers are fork-tender and the cheese is bubbly and golden.
- Rest for 5 minutes before serving.