Jack-o’-Lantern Stuffed Bell Peppers

Why You’ll Love This Recipe

I love this recipe because it’s equal parts festive and practical. The filling is protein-packed and nutritious, while the carved pepper faces make the meal fun and kid-friendly. The best part is watching the “jack-o’-lantern” faces soften and melt slightly in the oven—it’s spooky, silly, and delicious all at once.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4–5 large orange bell peppers (choose ones that can stand upright)
1 teaspoon olive oil (EVOO)
1 pound ground turkey or ground beef
1 teaspoon taco seasoning
1 can black beans, rinsed and drained
1 can corn, rinsed and drained (or 1 cup frozen corn, thawed)
1 cup salsa
2 cups cheese, divided (cheddar, pepper jack, or a mix)

Directions

1. I preheat my oven to 350°F (175°C).

2. I wash the bell peppers, slice off the tops, and remove the seeds and membranes. I use a small paring knife to carefully carve jack-o’-lantern faces into the sides.

3. In a skillet, I heat the olive oil over medium-high heat. I cook the ground turkey (or beef) until browned, breaking it apart with a spoon.

4. I stir in the taco seasoning, black beans, corn, and salsa. I let the mixture simmer for about 5 minutes until everything is heated through.

5. I remove the skillet from heat and stir in 1 cup of cheese.

6. I stuff each hollowed pepper with the filling and place them upright in a baking dish.

7. I sprinkle the remaining cheese over the tops, then place the pepper “lids” back on.

8. I bake for 25–30 minutes, until the peppers are tender and the cheese is melted and bubbly.

Servings and timing

This recipe makes 4–5 stuffed peppers, depending on the size. It takes about 20 minutes of prep and 30 minutes of baking, so the total time is roughly 50 minutes.

Variations

• Vegetarian version: I skip the meat and double the beans, or add quinoa for extra texture.

• Spicy twist: I use hot salsa or add diced jalapeños to the filling.

• Different proteins: Ground chicken, sausage, or even shredded rotisserie chicken work well.

• Tex-Mex style: I top the peppers with sour cream, avocado slices, or fresh cilantro after baking.

• Italian style: I swap the taco seasoning and salsa for marinara, add Italian seasoning, and use mozzarella cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 350°F for about 15 minutes or microwave in 1-minute intervals until warmed through. These peppers can also be frozen (unbaked) for up to 2 months; I thaw overnight in the fridge and bake fresh.

FAQs

Do I have to carve faces in the peppers?

Not at all. I usually do it for Halloween, but for everyday meals, I just hollow them out and stuff them without carving.

Can I use a different color pepper?

Yes, red or yellow peppers work too, but orange makes the best pumpkin effect.

How do I keep the peppers from falling over?

I choose peppers with flat bottoms. If needed, I trim a little from the base to help them stand upright.

Can I make these ahead of time?

Yes, I assemble the peppers earlier in the day, cover them, and refrigerate until baking.

What side dishes go best with these?

I love serving them with tortilla chips and guacamole, Spanish rice, or a simple green salad.

Conclusion

These Jack-o’-Lantern Stuffed Bell Peppers are the perfect mix of festive and filling. I love how fun they look on the table, and how satisfying the cheesy, flavorful filling is inside. Whether I’m serving them to kids before trick-or-treating or just enjoying a cozy fall dinner, they’re always a hit and make Halloween meals extra special.

Jack-o’-Lantern Stuffed Bell Peppers

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These Halloween stuffed peppers are carved like jack-o-lanterns and filled with taco-seasoned meat, beans, corn, salsa, and melty cheese. A fun family dinner!

• Author: Sarah
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4–5 servings
• Category: Main Dish, Halloween Recipe
• Method: Baking, Stovetop
• Cuisine: American, Tex-Mex inspired
• Diet: Gluten Free

Ingredients

4–5 large orange bell peppers (choose ones with flat bottoms so they stand up)

1 tsp extra-virgin olive oil (EVOO)

1 lb ground turkey or ground beef

1 tsp taco seasoning

1 can black beans, rinsed and drained

1 can corn, rinsed and drained (or 1 cup frozen corn, thawed)

1 cup salsa (your favorite variety)

2 cups shredded cheese, divided (cheddar and pepper jack recommended)

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Instructions

Preheat oven to 350°F (175°C).

Wash and hollow out the bell peppers, removing seeds and membranes. Carve jack-o’-lantern faces into each pepper using a small paring knife.

In a skillet, heat olive oil over medium heat. Add ground turkey or beef and cook until browned. Drain excess fat if needed.

Stir in taco seasoning, black beans, corn, and salsa. Cook until heated through.

Mix in 1 cup of shredded cheese until melted and combined.

Stuff the filling evenly into the hollowed peppers. Top each with remaining cheese.

Place peppers upright in a baking dish and cover loosely with foil.

Bake for 25–30 minutes, until peppers are tender and cheese is melted.

Serve warm as a fun and festive Halloween dinner.

Notes

Bell pepper faces may “melt” slightly while baking, adding to the spooky look.

Use ground chicken or a plant-based meat substitute for variation.

For extra spice, add jalapeños or hot salsa.

Can be made ahead and reheated before serving.