Meet your new favorite Halloween dinner: Jack-O’-Lantern Stuffed Peppers. These adorable, carved bell peppers are filled with a savory, cheesy rice-and-beef mixture and baked until tender—festive enough for a party but simple enough for a weeknight. They bring the cozy spirit of fall to the table with warm spices, hearty textures, and a playful jack-o’-lantern grin that’s guaranteed to make kids and grown-ups smile.
Beyond the looks, the flavor delivers: juicy peppers, a tomato-garlic base, and melty cheese that ties everything together. The filling is make-ahead friendly and endlessly flexible, so you can swap in turkey or keep it vegetarian. Pair with a quick side salad or roasted broccoli and you’ve got a complete, seasonal meal that feels special without a lot of fuss.
If you’re hosting a Halloween gathering, these peppers scale beautifully and hold heat well on a warm oven. Prep them earlier in the day, carve the faces, and simply fill and bake before guests arrive—no last-minute scramble required.
Key Ingredients & Substitutions
A few smart choices keep these peppers flavorful, structured, and party-ready. Here’s what you’ll need and how to adjust.
Bell peppers (orange preferred): Orange yields the classic pumpkin look, but red or yellow work too. Choose peppers that stand upright with flat-ish bottoms. If a pepper leans, trim a very thin slice off the base (without puncturing) to steady it.
Ground beef (85–90% lean): Savory, juicy, and classic. Substitute ground turkey or chicken for lighter flavor, or use plant-based crumbles to make it vegetarian.
Cooked rice: White long-grain keeps the filling light and cohesive. Brown rice adds nuttiness and fiber (use the same amount, cooked). Cauliflower rice works for a lower-carb swap; sauté briefly to reduce moisture.
Tomato sauce or crushed tomatoes: Provides a tangy, saucy binder. Marinara works in a pinch; add a pinch of sugar if your tomatoes taste sharp.
Onion & garlic: Aromatic backbone. Shallots can replace onion; garlic powder (3/4–1 teaspoon) can stand in for fresh if needed.
Cheese: Cheddar or Monterey Jack melt smoothly and add richness. Mozzarella is great for extra stretch; a little Parmesan brings salty depth. For dairy-free, use your favorite vegan shreds or skip the cheese entirely.
Seasonings: Smoked paprika, Italian seasoning, and a hint of Worcestershire create cozy, fall-friendly flavor. Use soy sauce or coconut aminos if you’re out of Worcestershire.
Equipment You’ll Need
- Large skillet (12-inch) for browning
- Baking dish or rimmed sheet pan (9×13-inch works well)
- Sharp paring knife for carving faces
- Cutting board and chef’s knife
- Mixing bowl and spoon
- Measuring cups and spoons
Flavor Variations & Add-Ins
- Southwest: Add 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1 cup drained black beans; finish with pepper jack.
- Italian: Use 1 cup marinara, 1 teaspoon Italian seasoning, and mozzarella + Parmesan; garnish with basil.
- Mushroom & spinach: Sauté 8 ounces chopped mushrooms and fold in 2 cups baby spinach until wilted before mixing with rice.
- BBQ cheddar: Swap half the tomato sauce for BBQ sauce and use sharp cheddar; great with ground turkey.
- Veggie-loaded: Finely dice zucchini or carrots and sauté with the onions for extra texture and sweetness.
- Spicy kick: Add minced jalapeño or 1/4–1/2 teaspoon crushed red pepper to the filling.
How to Make Jack-O’-Lantern Stuffed Peppers
Ingredients You’ll Need:
- 6 medium orange bell peppers (choose sturdy, flat-bottom peppers)
- 1 lb ground beef (or turkey)
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 1/2 cups cooked rice (white or brown)
- 1 cup tomato sauce or crushed tomatoes
- 1 tablespoon Worcestershire sauce (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or mozzarella), divided
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- Olive oil for sautéing
How Much Time Will You Need?
Allow about 20 minutes for carving and prep, 15 minutes for cooking the filling, and 25–30 minutes of bake time. Total time is roughly 60–70 minutes depending on how detailed you make the faces.
Step-by-Step Instructions:
1. Prep and carve the peppers
Preheat the oven to 375°F. Slice off the tops of the peppers about 1/2 inch below the stem; reserve tops as “lids.” Carefully remove seeds and membranes. Using a sharp paring knife, carve triangle eyes and a jack-o’-lantern smile into the side of each pepper. Lightly season the insides with a pinch of salt. Place peppers upright in a baking dish; if they wobble, trim a tiny sliver from the base (avoid piercing through).
2. Cook the filling
Heat a swirl of olive oil in a large skillet over medium-high. Add ground beef and cook, breaking it up, until browned and no longer pink, 5–6 minutes. Stir in onion and cook until softened, 3–4 minutes. Add garlic and cook 30 seconds. Stir in smoked paprika, Italian seasoning, salt, pepper, Worcestershire (if using), and tomato sauce; simmer 2–3 minutes to meld. Off heat, fold in cooked rice and 1 cup cheese. Taste and adjust seasoning.
3. Stuff and bake
Spoon the filling into the peppers, gently packing to the top. Sprinkle the remaining 1/2 cup cheese over each pepper, then place the reserved “lids” on top (slightly askew so steam can escape). Add 1/4 cup water to the baking dish to promote gentle steaming. Bake until peppers are tender and cheese is melted and lightly golden, 25–30 minutes. For softer peppers, bake an additional 5–10 minutes.
4. Rest and serve
Let the peppers rest 5 minutes to settle. Garnish with parsley if desired and serve warm. The faces will hold their shape, and the filling will be hot and cohesive.
Pro Tips for Best Texture & Taste
These small techniques ensure your peppers look festive and taste richly seasoned with a tender bite—not soggy or watery.
- Choose sturdy peppers: Medium, thick-walled peppers carve cleanly and stand upright, making stuffing easier.
- Dry the interiors: Pat inside the peppers with a paper towel after deseeding to reduce excess moisture.
- Season the filling well: The pepper’s sweetness needs a boldly seasoned filling for balance—taste before stuffing.
- Don’t overcarve: Keep features small to prevent the pepper from collapsing as it bakes.
- Steam assist: A splash of water in the baking dish keeps peppers tender without drying out the filling.
Frequently Asked Questions
Can I make these ahead?
Yes. Carve peppers and cook the filling up to 24 hours in advance. Refrigerate separately. Stuff just before baking, or stuff and cover tightly; add 5–10 minutes to bake time if starting cold.
How do I make a vegetarian version?
Swap the beef for 12–16 ounces of plant-based crumbles or use 1 can (15 oz) black beans plus 1 cup sautéed mushrooms. Use vegetable broth or skip Worcestershire if needed (or use a vegan alternative).
Can I use quinoa or cauliflower rice?
Absolutely. Use 1 1/2 cups cooked quinoa in place of rice. For cauliflower rice, sauté 3–4 minutes to drive off moisture before mixing into the filling to keep it from getting watery.
How should I store and reheat leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat covered at 325°F for 12–15 minutes or microwave in 30–45 second bursts. For freezing, cool completely, wrap individually, and freeze up to 2 months; thaw overnight and reheat as above.
