Jack-o’-Lantern Stuffed Peppers Recipe

Why I Love This Recipe

I love this recipe because it combines playful presentation with comforting flavors. The carved peppers look so festive, and the filling is rich, cheesy, and satisfying. I also like that it’s versatile—I can make it spicier with extra cayenne, swap in ground turkey for a lighter option, or use different grains like quinoa. It’s the kind of dish that makes Halloween dinner feel like part of the celebration.

Ingredients

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

• 1 teaspoon olive oil

• 4 large orange bell peppers

• 1 pound ground beef

• 1 cup cooked rice

• 1 cup grated sharp Cheddar cheese

• 1/3 cup thinly sliced green onions

• 2 tablespoons salted butter, melted

• 2 tablespoons ketchup

• 3 cloves garlic, minced

• 2 teaspoons kosher salt

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon ground black pepper

• 3 pinches cayenne pepper, or to taste

• 2 cups seasoned tomato sauce, warmed

Directions

1. I preheat my oven to 400°F (200°C) and lightly coat a baking dish with olive oil.

2. I carve the peppers by slicing off the tops, removing seeds and membranes, and cutting out jack-o’-lantern faces on one side.

3. In a large bowl, I mix together ground beef, cooked rice, Cheddar, green onions, melted butter, ketchup, garlic, salt, Worcestershire sauce, pepper, and cayenne until evenly combined.

4. I stuff each pepper with the beef mixture, packing it gently but firmly, then place the tops back on.

5. I arrange the peppers upright in the baking dish, cover loosely with foil, and bake for 1 hour.

6. I uncover the dish and bake for 10–15 more minutes, until the peppers are tender and the tops are browned.

7. I serve each pepper on a bed of warm seasoned tomato sauce, with extra sauce on the side.

Servings and Timing

• Yield: 4 stuffed peppers

• Prep Time: 15 minutes

• Cook Time: 70 minutes

• Total Time: 85 minutes

Variations

• Meat swap: I use ground turkey, chicken, or even sausage for a different flavor.

• Vegetarian: I replace the beef with black beans, lentils, or quinoa.

• Cheesy twist: I mix in mozzarella or pepper jack for a gooier filling.

• Spicy: I increase cayenne or add diced jalapeños for more heat.

• Low-carb: I swap the rice for cauliflower rice.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm them in the oven at 350°F until heated through. They can also be microwaved, though the peppers soften more that way. If I want to freeze them, I bake, cool, then freeze individually wrapped peppers for up to 2 months.

FAQs

Can I carve the peppers ahead of time?

Yes, I can carve them a few hours ahead and keep them in the fridge, but I stuff and bake them the same day for best freshness.

Do I need to cook the beef before stuffing?

No, the beef cooks inside the peppers while baking. Mixing it raw with the other ingredients makes the filling juicier.

Can I use other colored peppers?

Yes, red or yellow peppers work, but orange gives the best festive jack-o’-lantern look.

What can I serve with stuffed peppers?

I like serving them with a green salad, roasted veggies, or crusty bread to soak up the sauce.

How do I keep the peppers from tipping over?

I choose flat-bottomed peppers. If needed, I trim a thin slice off the bottom to help them stand upright.

Conclusion

These jack-o’-lantern stuffed peppers are as fun to look at as they are delicious to eat. The combination of cheesy beef-and-rice filling with tender roasted peppers makes them hearty and comforting, while the carved faces make them perfect for Halloween. Whether I serve them at a party or just for a festive family dinner, they’re always a spooky-season favorite.