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Best Jack-o-Lantern Stuffed Bell Peppers: Easy Halloween Dinner

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Fun and festive Halloween dinner featuring orange bell peppers carved like jack-o-lanterns and stuffed with a savory blend of seasoned ground beef, rice, tomatoes, and melted cheese. A crowd-pleasing, make-ahead friendly meal that’s perfect for Halloween gatherings.

Ingredients

Scale
  • 6 large orange bell peppers
  • 1 tablespoon olive oil
  • 1 pound ground beef (85% lean)
  • 1 cup cooked rice (white or brown)
  • 1 small yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (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 all six orange bell peppers. Using a sharp knife, cut the top off each pepper about 1/2 inch from the stem. Set the tops aside. Carefully remove the seeds and white membranes from inside each pepper. Rinse the peppers inside and out, then pat them dry with paper towels.
  3. Carve the jack-o-lantern faces: Using a paring knife, cut small triangles for eyes, a nose, and a jagged mouth on the front of each pepper. Make the cuts about 1/2 inch deep – just through the pepper wall.
  4. Brush the peppers with oil: Lightly brush the outside of each pepper with olive oil. Place the peppers upright in a 9×13 inch baking dish. If they wobble, trim a tiny slice off the bottom to make them flat.
  5. Cook the filling: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned – about 5 to 7 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pan. Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  6. Add the remaining filling ingredients: Reduce the heat to medium. Stir in the drained diced tomatoes, tomato paste, cooked rice, oregano, smoked paprika, salt, and black pepper. Cook for 2 to 3 minutes, stirring occasionally, until everything is well combined and heated through. Remove from heat and stir in 1/2 cup of the shredded mozzarella and all the Parmesan cheese. Taste and adjust seasoning if needed.
  7. Stuff the peppers: Spoon the filling into each carved pepper, packing it gently but firmly. Leave about 1/4 inch at the top. Top each pepper with the remaining mozzarella cheese.
  8. Bake the peppers: Cover the baking dish loosely with aluminum foil. Bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until the peppers are tender when pierced with a fork and the cheese is bubbly and golden brown.
  9. Rest and serve: Let the peppers rest in the dish for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

You can prepare the peppers and filling up to 24 hours in advance. Carve the faces, stuff the peppers, cover, and refrigerate. Add about 10 minutes to the baking time if cooking straight from the fridge. For best results, choose peppers with thick, sturdy walls and cut a tiny slice off the bottom so they sit flat. Drain diced tomatoes well to avoid soggy filling. Start checking peppers at the 30-minute mark to prevent overbaking.

Nutrition

Keywords: Halloween dinner, stuffed bell peppers, jack-o-lantern peppers, Halloween recipe, festive dinner, stuffed peppers, fall recipe, kid-friendly Halloween

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