Jack-O’-Lantern Stuffed Peppers Recipe

If you’re looking for a festive, fun, and downright delicious way to celebrate the spooky season, you’re going to love this Jack-O’-Lantern Stuffed Peppers Recipe. It’s one of those dishes that’s not only a feast for your taste buds but also a fantastic centerpiece for your Halloween table. I absolutely love how these bright orange bell peppers transform into adorable little edible jack-o’-lanterns filled with a savory, hearty mixture. Trust me, once you try this, it will become your go-to for fall family dinners or even a playful, seasonal weeknight meal.

this Recipe

Ingredients You’ll Need

I love how this recipe uses simple, wholesome ingredients that come together to create a cozy and festive meal. When you shop, try to pick bell peppers that are firm and vibrant orange—they’ll hold up beautifully once stuffed and baked.

• Orange Bell Peppers: Choose fresh, firm peppers; their thick walls make carving easier and keep their shape during baking.
• Cooked White Rice: I prefer freshly steamed rice for fluffiness, but leftover rice works fine too.
• Ground Beef: I go for 80/20 for a nice balance of flavor and juiciness without too much grease.
• Canned Tomato Sauce: Adds rich tomato flavor and moisture to bring everything together.
• Canned Tomato Soup: A secret ingredient that adds creaminess and depth—don’t skip it!
• Cumin: Gives a warm, slightly smoky note that pairs perfectly with the beef.
• Chili Powder: Just a pinch to add subtle heat and complexity.
• Garlic Powder: Enhances the savory flavors and aroma.
• Salt & Black Pepper: Essential seasoning to balance and brighten all the flavors.

Variations

One of the great things about this Jack-O’-Lantern Stuffed Peppers Recipe is how easy it is to tweak depending on your tastes or dietary needs. I’ve tried a few versions myself and each one brings something a little different to the table.

• Vegetarian: Swap out the ground beef for sautéed mushrooms or lentils. I like adding some black beans for extra protein, and it keeps the filling just as cozy.
• Cheesy Twist: Sprinkle shredded cheese on top during the last 10 minutes of baking—I once tried sharp cheddar and it was a hit with my family.
• Mild or Spicy: Adjust the chili powder or add a pinch of cayenne for some heat. When my kids were younger, I kept it mild, but adults often like it spiced up.
• Grain Swap: Use quinoa or brown rice instead of white rice for a nuttier, healthier profile.

How to Make Jack-O’-Lantern Stuffed Peppers Recipe

Step 1: Prep the Rice and Peppers

Start by cooking your rice—if you use a rice steamer, it’s super hands-off, but stove-top works just as well. I usually bring the water to a boil, stir once, then cover and lower to a simmer for about 15 minutes before fluffing with a fork. Meanwhile, carefully cut the tops off the orange bell peppers and set those aside—they’ll be the lids later. Scoop out the ribs and seeds, then get your carving knife ready. This part is the most fun: carve jack-o’-lantern faces right into the peppers. Don’t worry if yours aren’t perfect; it adds to the charm!

Step 2: Cook the Beef Mixture

Next up, brown the ground beef in a large skillet over medium heat. I always make sure to drain off the excess grease so the filling isn’t too oily. Add in your cooked rice, tomato sauce, tomato soup, cumin, chili powder, garlic powder, salt, and pepper. Stir everything to combine, then let it simmer gently for a couple of minutes to meld those flavors together. This mixture is going to be packed with goodness—trust me, you’ll want to sneak a little taste.

Step 3: Stuff and Bake

Spoon that beef and rice filling into each carved pepper, leaving a little well at the top so you can place the pepper tops back on like lids. Arrange them snugly in a baking dish and cover it tightly with aluminum foil. Bake everything at 350℉ for about 50 minutes. I found this timing yields perfectly tender but not mushy peppers—fork-tender with a slight bite. If you prefer softer peppers, just add 5–10 more minutes to the baking time.

How to Serve Jack-O’-Lantern Stuffed Peppers Recipe

Garnishes

I like to sprinkle a little chopped fresh parsley or cilantro over the top for a pop of color and freshness. Sometimes, I even add a dollop of sour cream or a drizzle of chipotle mayo on the side, which brings a creamy contrast that my family really enjoys.

Side Dishes

This dish pairs beautifully with a crisp green salad or some roasted fall veggies like Brussels sprouts or carrots. I’ve also served it alongside some warm crusty bread to soak up any extra sauce from the peppers—always a hit!

Creative Ways to Present

If you’re hosting for Halloween, I like to serve these on a platter surrounded by little “candles” made from baby carrots or mini pumpkins to really set a festive mood. Once, I even added LED tealights inside the hollowed peppers for some spooky glowing jack-o’-lanterns that no one wanted to eat—until they did, of course!

Make Ahead and Storage

Storing Leftovers

I usually let the stuffed peppers cool to room temperature before tightly covering them with foil or transferring to an airtight container. Stored in the fridge, they keep well for up to 3 days, and the flavors actually deepen overnight. Just be sure to reheat gently to avoid drying out the peppers.

Freezing

Freezing works great for this recipe! I prepare and bake the peppers as usual, then cool completely before wrapping each pepper individually in plastic wrap and aluminum foil. When you’re ready to enjoy, thaw them overnight in the fridge and reheat in the oven to keep their shape and texture intact.

Reheating

I prefer reheating these in the oven at 325℉ wrapped in foil to retain moisture—usually about 20-25 minutes does the trick. If you’re in a rush, the microwave works—but cover them to keep the peppers from drying out and check every minute or so to avoid overheating.

FAQs

Final Thoughts

This Jack-O’-Lantern Stuffed Peppers Recipe holds such a special place in my heart—it’s the perfect way to bring a little festive fun and comforting homecooked flavor to your table. I still remember the first time I carved those pumpkin faces with my kids—it was messy, hilarious, and absolutely magical. I recommend you give it a try this season; you’ll find it’s as enjoyable to make as it is to eat. Gather your favorite people, carve some smiles into those peppers, and make some warm memories. Happy cooking!

Jack-O’-Lantern Stuffed Peppers Recipe

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• Author: Jessica
• Prep Time: 10 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 Servings
• Category: Main Course
• Method: Baking
• Cuisine: American

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Description

This festive Jack-O’-Lantern Stuffed Peppers recipe features orange bell peppers carved with fun jack-o’-lantern faces, filled with a savory mixture of ground beef, cooked rice, tomato sauce, and flavorful spices. Baked to tender perfection, these stuffed peppers are perfect for a Halloween dinner or any fall occasion.

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Ingredients

Peppers

• 6 Orange Bell Peppers

Filling

• 2 cups Cooked White Rice
• 1 pound Ground Beef
• 15 ounces Canned Tomato Sauce
• 10.75 ounces Canned Tomato Soup
• 1 teaspoon Cumin
• ½ teaspoon Chili Powder
• ½ teaspoon Garlic Powder
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper

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Instructions

1. Cook the rice: Cook white rice in a rice steamer or add 1 cup uncooked rice with 2 cups water to a pot on the stove. Bring to a boil, stir, then place the lid and lower the temperature to a simmer. Cook for 15 minutes, then fluff the rice with a fork.
2. Prepare the peppers: Cut the tops off of the bell peppers and set them aside. Remove the ribs and seeds from inside each pepper. Using a small sharp knife, carefully carve jack-o’-lantern faces on each pepper. Place the peppers in a baking dish.
3. Make the filling: In a large skillet over medium heat, cook the ground beef until browned, then drain the grease. Add the cooked rice, tomato sauce, tomato soup, cumin, chili powder, garlic powder, salt, and black pepper to the skillet. Stir well and bring the mixture to a simmer for 1-2 minutes.
4. Stuff the peppers: Spoon the rice and beef mixture into each pepper, filling them almost to the top but leaving a small well so the tops of the peppers can be placed back on afterward.
5. Bake the peppers: Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 50 minutes or until the peppers are tender to your liking, perfect for fork-tender texture.

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Notes

• Make sure to handle the peppers carefully when carving jack-o’-lantern faces to prevent breaking.
• If you prefer, you can substitute ground turkey or a plant-based meat alternative to suit dietary preferences.
• Leftover stuffed peppers can be refrigerated for up to 3 days; reheat thoroughly before eating.
• For added flavor, sprinkle some shredded cheese on top before baking, but this will add to the fat and calories.
• Adjust seasoning to taste, especially if using low-sodium tomato products.

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Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 360
• Sugar: 8g
• Sodium: 620mg
• Fat: 12g
• Saturated Fat: 4.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 75mg