Jack-o'-Lantern Stuffed Peppers

Jack-o'-Lantern Stuffed Peppers Ingredients

Here is a quick overview of key ingredients and substitutions. For exact measurements and full instructions, see the printable recipe card below.

• Ground Meat: 93% lean grass-fed ground beef works best to keep the filling juicy without excess grease. If using 85% lean or lower, be sure to drain the excess fat after browning. Ground turkey or ground chicken are great lean alternatives.
• Orange Bell Peppers: Look for six large, sturdy peppers with flat bottoms so they stand upright easily, and choose ones with a flat side for smooth carving.
• Cooked Rice: Precooked white, brown, or wild rice all work well.
• Vegetables: Diced onions, green bell peppers, and mushrooms add rich flavor, extra nutrients, and moisture to the filling.
• Fire-Roasted Tomatoes: Diced fire-roasted tomatoes add a smoky depth that elevates the entire dish.
• Spice Blend: A warm combination of chili powder, cumin, garlic powder, salt, and black pepper brings cozy, chili-style flavor without being overly spicy.
• Cheese: Shredded Monterey Jack melts beautifully with a mild flavor that complements the filling. Cheddar, mozzarella, or Pepper Jack are also great choices.
• Olive Oil: A quick drizzle to sauté the vegetables until tender.
• Cilantro: Freshly chopped cilantro adds a bright pop of color and freshness for garnish. Fresh parsley works as a solid substitute.

How To Make Jack-o’-Lantern Stuffed Peppers

1. Step 1: Sauté Vegetables. Heat olive oil in a cast-iron pan or large skillet over medium-high heat. Add the chopped onion and green pepper, stirring occasionally, for 6 to 8 minutes until tender.

2. Step 2: Brown Meat. Add the ground beef and chopped mushrooms to the pan. Cook, breaking up the beef with a wooden spoon, until fully browned. Carefully drain excess fat if necessary.

3. Step 3: Combine Base. Stir in the cooked rice, tomatoes, and spices until evenly mixed, then turn off the heat. Sprinkle ½ cup of cheese over the mixture and stir until fully melted and incorporated. Remove the skillet from heat.

4. Step 4: Prep and Carve Peppers. Slice the tops off the peppers using a paring knife and set them aside as lids. Core and seed the peppers, then use the paring knife to carve a jack-o'-lantern face into one side of each pepper.

5. Step 5: Fill and Bake. Preheat oven to 375°F (190°C). Stand peppers upright in a 9x13-inch baking dish, spoon the beef mixture inside to the top, and replace the pepper lids. Pour ¼ cup of warm water into the bottom of the dish, cover tightly with aluminum foil, and bake for 35 minutes until the peppers are nearly fork-tender.

6. Step 6: Add Cheese. Remove from the oven, remove the pepper lids, and sprinkle evenly with the remaining cheese. Return to the oven, uncovered, and bake for 5 minutes, until the cheese is melted and bubbly. Serve with freshly chopped cilantro.

Storage & Reheating

• Storing Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing Leftovers: Freeze cooked peppers in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating Instructions

• Oven (Best Result): Cover thawed peppers with foil in a baking dish and bake at 300°F (150°C) for 20 minutes, or until heated through.
• Microwave (Thawed): Heat on high for 60 to 90 seconds.

More Halloween Recipes You'll Love

• Mummy Rice Krispie Treats: Get ready for a hauntingly good time with these irresistible Mummy Rice Krispie Treats! Imagine the delightful combination of rich brown butter, perfectly melted gooey marshmallows, all topped off with your very own homemade chocolate mummy eyes. They're spooky, they're scrumptious, and they're the ideal treat for your Halloween festivities!
• Healthy Snickers Dates Recipe: These bite-sized Healthy Snickers Dates offer the satisfying flavor of a Snickers bar using simple ingredients. Each Medjool date is filled with creamy peanut butter and crunchy peanuts, dipped in melted chocolate, and finished with more peanuts and flaky sea salt. We love making these every year for the Halloween season. 

I hope you enjoy these Jack-O-Lantern Stuffed Peppers! If you make it, I’d love to hear how they turned out in the comment box below. Your review will help other readers in the community.

Recipe

Jack-o'-Lantern Stuffed Peppers

Recipe Author : Rebecca Taig

Spice up Halloween with these festive jack-o'-lantern stuffed peppers! Carved with spooky faces and loaded with savory ground beef, rice, veggies, and cozy chili spices, they’re a fun, tasty dinner the whole family will love.

5 from 5 votes

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Prep Time 1 hour hr

Cook Time 40 minutes mins

Carve Time 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 6

Calories 381 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

• ▢ 6 large orange bell peppers
• ▢ 1 tablespoon (15ml) olive oil
• ▢ ½ large onion, finely chopped (about 1 cup)
• ▢ ½ green pepper, finely chopped (½ cup)
• ▢ 1 cup (3.5 ounces) mushrooms, finely chopped
• ▢ 1 pound ground beef 85-93%
• ▢ 1 15-ounce can diced fire-roasted tomatoes
• ▢ 1½ cups (210g) cooked white rice
• ▢ 2½ teaspoons chili powder
• ▢ 1½ teaspoons salt
• ▢ 1½ teaspoons cumin
• ▢ ½ teaspoon paprika
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon black pepper
• ▢ 1¼ cups (5 oz) Monterey Jack cheese, shredded
• ▢ chopped cilantro, for garnish

Instructions

 

• Sauté Vegetables. Preheat the oven to 375°F (190°C). Heat olive oil in a cast-iron pan or large skillet over medium-high heat. Add the chopped onion and green pepper and cook, stirring occasionally, for 6 to 8 minutes until tender.
  
• Brown Meat. Add the ground beef and mushrooms to the pan. Cook, breaking up the beef with a spoon, until fully browned. Carefully drain excess fat if necessary.
  
• Combine Base. Stir in the cooked rice, tomatoes, and spices until evenly mixed, then turn off the heat. Sprinkle ½ cup of cheese over the mixture and stir until fully melted and incorporated. Remove the skillet from heat.
  
• Prep and Carve Peppers. Slice the tops off the peppers using a paring knife and set them aside as lids. Core and seed the peppers, then use the paring knife to carve a jack-o'-lantern face into one side of each pepper.
  
• Fill and Bake. Stand the peppers upright in a 9x13-inch baking dish, spoon the beef mixture inside to the top, and replace the pepper lids. Pour ¼ cup of warm water into the bottom of the dish, cover tightly with aluminum foil, and bake at 375°F (190°C) for 35 minutes until the peppers are nearly fork-tender.
  
• Add Remaining Cheese. Remove the baking dish from the oven. Uncover the dish, carefully remove the aluminum foil, and discard it. Remove the pepper lids and set them aside. Sprinkle the remaining cheese evenly over the top of each pepper. Return uncovered to the oven and bake for 5 minutes, until the cheese is melted and bubbly.
  
• Garnish and Serve. Sprinkle with freshly chopped cilantro, if desired. Use tongs to carefully transfer the warm peppers from the pan to serving plates and enjoy!
  

Notes

• Use microwaved rice. To save time, we use a bag of microwavable frozen white rice. Just make sure rice is the only ingredient.
• Cheese: Shredded Monterey Jack melts beautifully into the filling. For the best melt and texture, buy a block of cheese and shred it yourself freshly at home—pre-packaged shredded cheese contains anti-caking agents that keep it from melting as smoothly.
• Use a paring knife to carve. For better control and accuracy, cut the jack-o’-lantern faces with a small paring knife. 

Nutrition

Serving: 1 pepperCalories: 381kcalCarbohydrates: 24gProtein: 23gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 72mgSodium: 797mgPotassium: 723mgFiber: 5gSugar: 8gVitamin A: 5689IUVitamin C: 219mgCalcium: 215mgIron: 3mg

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