Jack-o’-Lantern Stuffed Peppers are a fun and festive dinner idea that kids and adults will both enjoy. Sweet bell peppers are carved like mini pumpkins and filled with a hearty beef and rice filling, then baked in a flavorful tomato sauce. They’re perfect for a Halloween dinner party or just a cozy fall evening.
Ingredients
Here’s what you need to make this easy recipe:
- Bell peppers – Orange bell peppers are the best choice visually, but red or yellow peppers will also work.
- Ground beef – a mix of ground beef and pork would also work.
- Crushed tomatoes – you could use tomato passata or tomato sauce instead.
- Spices – you can use your favorite spice mix to season the mixture. Fajita seasoning or taco seasoning would also work. For those not in the US, please note that the chili powder is a spice mix not pure ground chili peppers.
- Oil or clarified butter – Used for sautéing the vegetables and beef. Clarified butter gives a richer flavor, but any neutral oil will do.
- Cheddar cheese – you can use your favorite melty cheese.
- Worcestershire sauce – is optional but it adds lots of umami flavor to the filling.
How to make it step-by-step
Preheat oven to 400°F (200°C).
STEP 1: Prepare the bell peppers:
Cut the tops off the bell peppers and remove the seeds and membranes. Carve small jack-o’-lantern faces with a small pointed knife, saving any pepper pieces from the cutouts. You can place the tops back on the peppers (later, after filling them) or use them for something else (I didn’t use the tops).
(6 orange bell peppers, yellow and red will also work but orange look best)
Make the filling and sauce:
STEP 2: Finely dice the onion, finely chop the garlic, and finely chop the leftover pepper pieces (from the “smiles” and “eyes”).
(1 medium onion, 4 cloves garlic)
STEP 3: Heat 1 tablespoon of oil in a large pan. Add the onion and chopped pepper scraps. Cook for about 5 minutes, until softened.
STEP 4: Stir in the garlic, half of the spices, half of the Worcestershire sauce, sugar, and the crushed tomatoes.
(these are already halved amounts: 1 teaspoon chili powder, 1 teaspoon oregano, 1/4 teaspoon cumin, 1/2 teaspoon Worcestershire sauce, ½ teaspoon sugar, 2 cans (8oz/230g each) crushed tomatoes)
(the recipe below (recipe card at the bottom of the post) calls for 2 ts chili powder, 1 ts oregano, 1/2 ts cumin, and 1 ts Worcestershire – we are using half now, and the other half later)
Simmer for 5 minutes, then season well with salt and pepper. I like to blend the sauce slightly with a hand blender (not until smooth), but this is optional (but it improved texture and flavor).
STEP 5: Spread 1½ cups of the sauce over the bottom of a large baking dish (9×13 inches or 23×33 cm). Transfer the remaining sauce to a bowl.
STEP 6: In the same frying pan, heat the remaining tablespoon of oil. Add the ground beef and cook over high heat until browned (don’t stir it at first), then stir and brown on the other side. Continue cooking, stirring, until no longer pink.
(1 pound (450g) ground beef)
STEP 7: Stir in the remaining tomato sauce, the rest of the spices, the remaining Worcestershire sauce, corn, and beans.
(1 ts chili powder, 1 ts oregano, 1/4 ts cumin, 1/2 Worcesershire, 1/2 cup canned corn, 1/2 cup black beans or kidney beans)
STEP 8: Simmer briefly, for about 2 minutes, then stir in the cooked rice. Take off the heat and season well with salt and pepper to taste.
(1 cup (160g) cooked rice)
STEP 9: Fill the bell peppers: Fill the peppers with the beef-rice mixture and arrange them upright in the prepared baking dish.
STEP 10: Bake:
Cover tightly with aluminium foil and bake for 30 minutes.
Remove the foil, sprinkle with grated cheese, and bake uncovered for 10 minutes more, until the cheese is melted and bubbly.
(2 cups (200g) shredded cheddar cheese)
Serve with the sauce from the baking dish.
Enjoy!
Storage
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F (160°C) until warmed through, or microwave in short bursts.
More delicious Halloween recipes
See more of our Halloween recipes.
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Jack-o’-Lantern Stuffed Peppers (Halloween Stuffed Peppers)
Ingredients
- 6 orange bell peppers yellow and red will also work but orange look best
- 2 tablespoons frying oil or clarified butter
- 1 medium onion
- 4 cloves garlic
- 2 teaspoons chili powder this is a spice mix not ground chili peppers
- 2 teaspoons oregano
- 1/2 teaspoon cumin
- 1 teaspoon Worcestershire sauce
- ½ teaspoon sugar
- 2 cans (8oz/230g) each crushed tomatoes
- 1 pound (450g) ground beef
- 1/2 cup canned corn
- 1/2 cup black beans or kidney beans
- 1 cup (160g) cooked rice
- 2 cups (200g) shredded cheddar cheese
- salt and pepper to taste
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Instructions
- Preheat oven to 400°F (200°C).
- Prepare the bell peppers: Cut the tops off the peppers and remove the seeds and membranes. Carve small jack-o’-lantern faces with a small pointed knife, saving any pepper pieces from the cutouts. You can place the tops back on the peppers (later, after filling them) or use them for something else (I didn’t use the tops).6 orange bell peppers
- Make the filling and sauce: Finely dice the onion, finely chop the garlic, and finely chop the leftover pepper pieces (from the “smiles” and “eyes”).1 medium onion, 4 cloves garlic
- Heat 1 tablespoon of oil in a large pan. Add the onion and chopped pepper scraps. Cook for about 5 minutes, until softened. Stir in the garlic, half of the spices, half of the Worcestershire sauce, sugar, and the crushed tomatoes. Simmer for 5 minutes, then season well with salt and pepper. I like to blend the sauce slightly with a hand blender (not until smooth), but this is optional (but it improves texture and flavor).2 teaspoons chili powder, 2 teaspoons oregano, 1/2 teaspoon cumin, 1 teaspoon Worcestershire sauce, ½ teaspoon sugar, 2 cans (8oz/230g) each crushed tomatoes
- Spread 1½ cups of the sauce over the bottom of a large baking dish (9×13 inches or 23×33 cm). Transfer the remaining sauce to a bowl.
- In the same frying pan, heat the remaining tablespoon of oil. Add the ground beef and cook over high heat until browned (don’t stir it at first), then stir and brown on the other side. Continue cooking, stirring, until no longer pink.1 pound (450g) ground beef
- Stir in the remaining tomato sauce, the rest of the spices, the remaining Worcestershire sauce, corn, and beans. Simmer briefly, for about 2 minutes, then stir in the cooked rice. Take off the heat and season well with salt and pepper to taste.1/2 cup canned corn, 1/2 cup black beans or kidney beans, 1 cup (160g) cooked rice
- Fill the bell peppers: Fill the peppers with the beef-rice mixture and arrange them upright in the prepared baking dish.
- Bake: Cover tightly with aluminium foil and bake for 30 minutes.
- Remove the foil, sprinkle with grated cheese, and bake uncovered for 10 minutes more, until the cheese is melted and bubbly.2 cups (200g) shredded cheddar cheese
- Serve with the sauce from the baking dish.
- Enjoy!
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