✔ Published · new Halloween dinner with carving tips, swaps + make-ahead plan
Jack-o'-lantern stuffed peppers are orange bell peppers carved with spooky faces and stuffed with seasoned ground beef, rice and melted cheese. They make an easy, kid-approved Halloween dinner in about an hour.
How Do You Make Jack-o'-Lantern Stuffed Peppers? (Quick Answer)
Cut the tops off 6 orange bell peppers, scoop out the seeds and carve small jack-o'-lantern faces. Brown 1 pound of ground beef with onion to 160°F (71°C), then mix in tomato sauce, seasoning, 1 1/2 cups cooked rice and cheese. Stuff the peppers and bake at 375°F (190°C), covered for 25 minutes and uncovered with more cheese for 10 to 15.
At a glance
The one tip that matters: Carve small, simple faces on the upper half of each pepper. Big holes near the bottom let the filling and juices leak out, and the pepper collapses as it softens in the oven.
Why You'll Love These Jack-o'-Lantern Stuffed Peppers
- A real dinner, with protein, rice and vegetables, before the trick-or-treating sugar rush.
- Kids love carving them, and the faces are much easier and safer to cut than a pumpkin.
- Make-ahead friendly: stuff them the day before and bake when everyone gets home.
- Easy to adapt: turkey, sausage, taco-style or vegetarian black bean fillings all work.
- Freezer-friendly, so leftovers become a quick lunch.
How to Carve Bell Pepper Jack-o'-Lanterns
Cut the top off about 1/2 inch below the stem in a zigzag if you like, and keep it as the lid. Pull out the seeds and trim the white ribs with a paring knife so there is plenty of room for filling.
Pick the flattest side for the face. Cut two small triangles for eyes, a smaller triangle for the nose and a jagged or crescent mouth, keeping everything on the upper two-thirds of the pepper. Adults should do the knife work; kids can draw the faces first with a clean, food-safe marker on the outside or pick the shapes.
Filling Swaps and Cooking Temperatures
Swap the filling to suit your crowd. Cook every meat to its safe temperature before stuffing, and bake until the center of the filled peppers reaches 165°F (74°C).
| Filling | Swap | Cook meat to | Bake at 375°F |
|---|---|---|---|
| Classic beef and rice | As written | 160°F (71°C) | 25 min covered + 10 to 15 uncovered |
| Ground turkey or chicken | Same amount, add 1 tablespoon oil | 165°F (74°C) | Same as classic |
| Italian sausage | 1 lb bulk sausage, mozzarella on top | 160°F (71°C) | Same as classic |
| Taco-style | Taco seasoning, salsa instead of tomato sauce, Mexican cheese blend | 160°F (71°C) | Same as classic |
| Vegetarian black bean | 2 cans black beans + 1 cup corn instead of beef | No meat; heat to 165°F (74°C) | 20 min covered + 10 uncovered |
| Cauliflower rice (lower carb) | 2 cups sauteed cauliflower rice instead of rice | 160°F (71°C) beef | 20 min covered + 10 uncovered |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Choose flat-bottomed peppers. Peppers with 4 lobes on the bottom stand up best. Wobbly ones can be propped against each other in a snug dish.
- Carve high and small. Keep the face on the upper two-thirds of the pepper and cut small shapes. You can always make a mouth bigger, but not smaller.
- Use a paring knife, not a pumpkin tool. A small sharp knife cuts clean triangles. An apple corer or small round cutter makes perfect round eyes.
- Cook the beef to 160°F. Brown it fully before stuffing, since the short bake is mainly for softening the peppers and melting the cheese.
- Use cooked, cooled rice. Leftover or microwave rice works well. Uncooked rice will not soften in time and soaks up all the sauce.
- Cover first, then uncover. Foil steams the peppers tender; the last 10 to 15 minutes uncovered melts and browns the cheese.
- Want softer peppers? Microwave the carved, empty peppers in a covered dish with 2 tablespoons of water for 3 minutes before filling.
Jack-o’-Lantern Stuffed Peppers
6
peppers25
minutes40
minutes390
kcal1
hour5
minutesJack-o’-lantern stuffed peppers: orange bell peppers carved with jack-o’-lantern faces, filled with ground beef browned to 160°F, rice, tomato sauce and cheese, then baked at 375°F (190°C) until tender. Makes 6 in about 1 hour.
Ingredients
- For the Jack-o’-Lanterns
6 large orange bell peppers that stand upright
- For the Filling
1 tablespoon olive oil
1 lb lean ground beef (85/15)
1 small onion, finely diced
2 garlic cloves, minced
15 oz tomato sauce (one 15-oz can)
1 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups cooked white or brown rice
1 1/2 cups shredded cheddar or Monterey Jack cheese, divided
1/4 cup water, for the baking dish
Directions
- Carve the Peppers
- Heat the oven to 375°F (190°C). Cut the tops off the peppers about 1/2 inch below the stem and save them as lids. Scoop out the seeds and ribs. Trim a thin slice off the bottoms of any that wobble, without cutting through.
- With a small paring knife, carve a face into one side of each pepper: two triangle eyes, a triangle nose and a jagged mouth. Keep the cuts small and at least 1 inch from the bottom so the filling stays in.
- Make the Filling
- Heat the oil in a large skillet over medium-high heat. Add the beef and onion and cook, breaking up the meat, for 7 to 8 minutes, until no pink remains and the beef reaches 160°F (71°C). Drain off excess fat and stir in the garlic for 30 seconds.
- Stir in 1 cup of the tomato sauce, the Worcestershire, Italian seasoning, salt and pepper. Simmer for 2 minutes, then fold in the cooked rice and 1 cup of the cheese.
- Stuff and Bake
- Stand the peppers in a baking dish and pack the filling inside, pressing it gently against the carved face so it shows through. Spoon the remaining tomato sauce over the tops and pour the water into the dish.
- Cover the dish with foil and bake for 25 minutes. Uncover, sprinkle the remaining cheese on top and set the pepper lids beside the peppers or on top at an angle.
- Bake uncovered for 10 to 15 minutes more, until the peppers are tender but still hold their shape, the cheese is melted and the filling is 165°F (74°C) in the center. Rest for 5 minutes, put the lids on and serve.
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Other Ways to Cook Stuffed Peppers
- Air fryer: fit 2 to 3 stuffed peppers in the basket and air fry at 360°F (180°C) for 12 to 15 minutes, adding the cheese for the last 3 minutes, until the center reaches 165°F (74°C).
- Slow cooker: stand the filled peppers in the crock with 1/2 cup tomato sauce around them and cook on low for 4 to 5 hours or high for 2 to 3 hours. Add the cheese for the last 15 minutes. The peppers get very soft, so carve simple faces.
- Pressure cooker: set the peppers on the trivet over 1 cup water and cook on high pressure for 8 minutes with a quick release, then melt the cheese under the broiler for 2 minutes.
- Classic stuffed peppers: for an everyday version without carving, see these stuffed bell peppers.
Make-Ahead, Storage and Reheating
- Up to 24 hours ahead: carve, fill, cover and refrigerate. Add 10 minutes to the covered baking time.
- Leftovers: refrigerate within 2 hours in an airtight container for 3 to 4 days.
- Reheat: covered at 350°F (175°C) for 15 to 20 minutes or in the microwave for 2 to 3 minutes per pepper, until 165°F (74°C) in the center.
- Freeze: wrap cooled baked peppers individually for up to 3 months, then thaw overnight in the fridge before reheating.
Common Mistakes to Avoid
- Carving too low or too big: the filling spills out and the pepper slumps as it softens.
- Stuffing with raw meat: the peppers overcook and lose their faces before the meat is done. Brown the meat to 160°F first.
- Using uncooked rice: it stays crunchy and soaks up all the sauce.
- Skipping the foil: the tops scorch and the peppers stay firm.
- Overbaking: the faces sag and wrinkle. Pull them when the peppers are just tender.
What to Serve With Jack-o'-Lantern Stuffed Peppers
Serve them with a simple salad or garlic bread, or alongside Halloween pasta with eyeball meatballs and mummy hot dogs for a full spooky spread. Finish with graveyard dirt cups, set out spider deviled eggs as a starter, and browse more ideas in our Halloween recipes collection.
Frequently Asked Questions
How long do you bake jack-o'-lantern stuffed peppers?
Bake them at 375°F (190°C), covered with foil, for 25 minutes, then uncover, add the cheese and bake 10 to 15 minutes more. The peppers should be tender but still upright, and the filling should be hot, 165°F (74°C) in the center.
Do you have to cook the meat before stuffing peppers?
For this recipe, yes. Brown the ground beef until it reaches 160°F (71°C) and no pink remains, then mix it with the rice and sauce. Precooking the meat keeps the bake short so the carved peppers hold their shape and faces.
Should I cook the peppers before stuffing them?
It is optional. Baking covered for 25 minutes softens them enough for most people. For very tender peppers, microwave the carved shells with a little water for 3 minutes, or blanch them in boiling water for 2 minutes, before filling.
Can I make jack-o'-lantern stuffed peppers ahead?
Yes. Carve and stuff the peppers, cover and refrigerate for up to 24 hours. Bake straight from the fridge, adding 10 minutes to the covered time, until the center reaches 165°F (74°C). Add the top layer of cheese when you uncover them.
Can you freeze stuffed peppers?
Yes. Cool baked peppers, wrap them individually and freeze for up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F (175°C) for 20 to 25 minutes, or until 165°F (74°C) in the center. The carved faces soften a little after freezing.
Can I use green or red peppers?
Orange peppers look most like pumpkins, but any color works. Green peppers make spooky Frankenstein faces, and a mix of red, yellow and orange looks festive on a platter. Green peppers taste slightly more bitter and stay firmer, so give them 5 extra minutes.
