This recipe started as a way to make Halloween dinner a little more mischievous and memorable. I love how a simple bell pepper can turn into a tiny jack-o’-lantern, glowing with savory goodness. It’s a fun, messy way to embrace the season—plus, kids and adults alike get a kick out of the look.
Why I keep returning to this playful dish
It’s a nostalgic reminder of childhood Halloweens, but with grown-up flavors. The process is messy and fun, and the end result always sparks smiles. Plus, it’s flexible—stuff with leftovers, switch up seasonings, or go vegetarian on a whim. It’s a dish that celebrates fall’s bounty and the joy of simple, honest cooking.
What really makes these peppers tick
- Bell peppers: Bright, juicy, and sweet, they form a perfect edible container, especially orange or yellow for that Halloween glow.
- Cooked rice: Adds bulk and texture, soaking up flavors; swap for cauliflower rice if you want low-carb.
- Ground meat or beans: For hearty protein; turkey, chicken, or lentils work well, depending on your mood.
- Onions and garlic: Base aromatics that bring warmth and depth; skip if you’re sensitive to garlic.
- Cheese (optional): Melty, golden, and slightly smoky—parmesan, cheddar, or mozzarella all shine here.
- Seasonings: Salt, pepper, smoked paprika—just enough to punch up the filling without masking the veggies.
- Fresh herbs: A sprinkle of parsley or cilantro brightens the dish right before serving.
Tools of the trade for spooky stuffed peppers
- Sharp paring knife: Hollow out peppers neatly and carve little faces.
- Large baking dish: Hold the peppers upright for baking evenly.
- Skillet: Cook the filling components quickly and thoroughly.
- Spoon or spatula: Stuff the peppers without spilling.
- Aluminum foil: Cover for baking to keep peppers tender.
Step-by-step guide to creating your spooky stuffed peppers
Step 1: Preheat your oven to 190°C (375°F).
Step 2: Cut the tops off the peppers and hollow them out, removing seeds and membranes.
Step 3: In a skillet, heat a splash of oil over medium heat. Sauté diced onions and garlic until translucent and fragrant, about 5 minutes.
Step 4: Add cooked rice, cooked ground meat or beans, and chopped veggies to the skillet. Season with salt, pepper, and a pinch of smoked paprika. Mix well and cook for another 5 minutes.
Step 5: Stuff the peppers generously with the filling, pressing down slightly to pack it in.
Step 6: Place the stuffed peppers upright in a baking dish. Cover with foil.
Step 7: Bake in the oven for 30-35 minutes, until the peppers are tender and the filling is hot.
Step 8: Remove foil, top with shredded cheese if using, and bake uncovered for another 5-10 minutes until bubbly and golden.
How to tell if your Jack-o’-Lantern Peppers are perfect
- Peppers are tender when pierced easily with a fork, not mushy.
- Filling is hot and slightly bubbling at the edges.
- Peppers have a lightly blistered, caramelized surface for flavor and texture.
- Cheese (if using) is melted and golden, not burnt or greasy.
Avoid these common pitfalls
- Peppers crack or split during carving.? USE a gentle hand when hollowing peppers to avoid splitting.
- Cheese burns before peppers are tender.? Cover with foil early to prevent burning cheese or over-browning.
- Filling is watery and spills out.? Ensure filling isn’t too runny; drain excess moisture.
- Overcooked or undercooked peppers.? Check oven temperature with a thermometer for accuracy.
Spooky Halloween Stuffed Peppers
Equipment
- Sharp paring knife
- Large baking dish
- Skillet
- Spoon or spatula
- Aluminum foil
Ingredients
- 4 pcs bell peppers (orange or yellow for a Halloween glow) preferably firm and fresh
- 1 cup cooked rice white, brown, or cauliflower rice for low-carb
- 1/2 lb ground meat (turkey, chicken, or beef) or beans cooked and drained if canned
- 1 onion finely diced
- 2 cloves garlic minced
- 1/2 cup shredded cheese (cheddar, mozzarella, or parmesan) optional, for topping
- 1 teaspoon smoked paprika or regular paprika
- to taste salt and pepper
- 2 tablespoons oil olive oil or vegetable oil
- fresh parsley or cilantro for garnish fresh herbs
Instructions
- Preheat your oven to 190°C (375°F). Place a large baking dish nearby.
- Use a sharp paring knife to carefully cut the tops off each bell pepper and scoop out the seeds and membranes, creating a hollow cavity that resembles a tiny jack-o'-lantern.
- Heat the oil in a skillet over medium heat, and add diced onions and minced garlic. Sauté until fragrant and translucent, about 5 minutes, filling the kitchen with a warm, savory smell.
- Add the cooked rice and ground meat (or beans) to the skillet. Sprinkle with smoked paprika, salt, and pepper. Stir well, cooking for another 5 minutes until everything is heated through and fragrant.
- Carefully spoon the filling into each hollowed-out pepper, pressing down slightly to pack the mixture in and ensure they look full and festive.
- Arrange the stuffed peppers upright in the baking dish. Cover them loosely with aluminum foil to keep them tender as they bake.
- Bake in the preheated oven for 30-35 minutes, or until the peppers are tender when pierced with a fork and the filling is heated through.
- Remove the foil, sprinkle shredded cheese on top of each pepper if using, and bake uncovered for an additional 5-10 minutes, until the cheese is melted and bubbly with golden edges.
- Once out of the oven, garnish with freshly chopped parsley or cilantro for a burst of color and fresh flavor.
- Serve the spooky jack-o'-lantern peppers hot, enjoying the tender peppers, savory filling, and cheesy topping that make this dish both fun and satisfying.
