Jack-O’-Lantern Stuffed Peppers

Why You’ll Love This Recipe

I like how these peppers make dinner exciting while still being balanced and nutritious. The fun jack-o’-lantern faces always get smiles, especially from kids who might otherwise turn away from vegetables. I also appreciate that they’re versatile—I can change up the filling depending on what I have on hand, and they’re easy enough to make on a weeknight but festive enough for a party.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 large orange bell peppers
1 pound ground beef or turkey
1 cup cooked white rice
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 cup shredded cheddar cheese, divided
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 cup beef or vegetable broth

Directions

1. Preheat oven to 375°F. Carefully carve jack-o’-lantern faces into each bell pepper with a paring knife. Slice off tops, remove seeds and membranes, and set aside.

2. In a skillet, heat olive oil over medium heat. Sauté onion until softened, about 4 minutes. Stir in garlic and cook for 30 seconds.

3. Add ground meat and cook until browned, breaking it up with a spoon.

4. Stir in cooked rice, diced tomatoes, half the cheese, oregano, basil, salt, and pepper. Mix well.

5. Fill each carved pepper with the rice mixture. Place in a baking dish and pour broth around the base. Cover with foil and bake 35–40 minutes, until peppers are tender.

6. Remove foil, sprinkle with remaining cheese, and bake uncovered 5–10 minutes more, until cheese melts and turns golden.

7. Serve warm with their spooky jack-o’-lantern faces on display.

Servings and Timing

This recipe makes 6 servings. Prep time is about 20 minutes, cook time 40–50 minutes, for a total of about 1 hour 10 minutes.

Variations

I sometimes swap the rice for quinoa or cauliflower rice for a lighter version. If I want more vegetables, I stir chopped spinach or zucchini into the filling. Mozzarella or Monterey Jack also work instead of cheddar, giving a different flavor and texture. For extra Halloween flair, I use yellow or red peppers alongside orange for a colorful tray.

Storage/Reheating

I keep leftovers in the fridge in an airtight container for up to 3 days. To reheat, I place them in a 350°F oven with a splash of broth in the dish until heated through. They can also be frozen for up to 3 months—wrapped individually, then stored in a freezer bag. I thaw them in the fridge overnight before reheating.

FAQs

Can I make these ahead of time?

Yes, I often assemble the peppers earlier in the day, refrigerate, then bake just before serving.

Do I need to carve the faces?

No, I sometimes skip the carving for a quicker version, but the jack-o’-lantern look makes them festive.

Can I use leftover rice?

Yes, leftover rice works perfectly—it saves time and adds great texture.

What kind of meat works best?

I usually use ground beef or turkey, but chicken also works well.

Can I make them vegetarian?

Yes, I replace the meat with lentils, black beans, or extra veggies for a vegetarian option.

How do I keep the peppers upright while baking?

I choose peppers with flat bottoms, or I trim a little off the base to help them stand.

Can I use different colored peppers?

Yes, red, yellow, and even green peppers all work, though orange gives the best pumpkin look.

How do I stop the carved faces from softening too much?

I brush the cut areas with lemon juice before baking, which helps preserve the shape.

What cheese melts best on top?

I like cheddar for sharpness, but mozzarella gives a gooey finish.

Can I freeze stuffed peppers?

Yes, I wrap them individually and freeze up to 3 months. They reheat well in the oven.

Conclusion

These jack-o’-lantern stuffed peppers are a festive twist on a classic dish that I love making for Halloween. The carved faces bring a playful touch, while the filling keeps things hearty and comforting. Whether for a family dinner or a spooky-themed party, they’re as fun to look at as they are to eat.