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Best Easy Jack-o-Lantern Stuffed Peppers for Halloween

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These fun and festive Jack-o-Lantern Stuffed Peppers are perfect for Halloween gatherings. Carved orange bell peppers are filled with a savory beef and rice mixture, topped with melted cheese, and baked to tender perfection.

Ingredients

Scale
  • 6 large orange bell peppers
  • 1 pound ground beef (85/15)
  • 1 cup cooked white or brown rice
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 ounces) diced tomatoes, drained
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup Italian-style breadcrumbs
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley or cilantro for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
  2. Prepare the peppers: Wash and dry 6 large orange bell peppers. Using a sharp knife, slice the tops off about 1/2 inch from the stem. Set the tops aside. Remove the seeds and membranes from inside each pepper.
  3. Carve the faces: Using a paring knife, cut small triangles for eyes and a jagged mouth on the front of each pepper. Make the holes about 1/2 inch wide.
  4. Blanch the peppers (optional but recommended): Bring a large pot of water to a boil. Submerge the hollowed peppers for 2-3 minutes, then transfer them to an ice bath. Pat them dry with paper towels.
  5. Cook the filling: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant. Add the ground beef and cook, breaking it up, until browned (6-8 minutes). Drain any excess fat.
  6. Season the meat: Stir in the tomato paste, dried oregano, smoked paprika, cumin, salt, and pepper. Cook for 1-2 minutes until fragrant.
  7. Combine the filling: Remove the skillet from heat. Stir in the drained diced tomatoes, cooked rice, breadcrumbs, and 1 cup of shredded cheddar cheese. Mix until well combined. Taste and adjust seasoning.
  8. Stuff the peppers: Place the carved peppers upright in a 9×13-inch baking dish. Fill each pepper with the meat and rice mixture, pressing gently to pack it in. Leave about 1/4 inch at the top. Place the pepper tops back on at a slight angle.
  9. Bake covered: Cover the dish with aluminum foil and bake for 25 minutes.
  10. Add cheese and finish baking: Remove the foil carefully. Sprinkle the remaining cheese over the tops of the peppers. Return to the oven, uncovered, and bake for another 10-15 minutes until the cheese is melted and bubbly and the peppers are tender.
  11. Rest and serve: Let the peppers rest in the dish for 5 minutes before serving. Garnish with fresh parsley or cilantro if desired.

Notes

For best results, choose squat, wide peppers. Blanching helps them cook evenly and hold their shape. Make carved faces slightly larger than desired as peppers shrink during baking. Prep filling and carve peppers a day ahead for easier assembly.

Nutrition

Keywords: Halloween, stuffed peppers, jack-o-lantern, ground beef, rice, cheddar cheese, festive, fall

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