Halloween Jack-o'-Lantern Stuffed Bell Peppers
Bright orange bell peppers are carved with spooky faces and filled with a savory mixture of ground meat, rice, and smoky spices, then topped with melted cheese. These playful, edible decorations are roasted until tender, with bubbling cheese and a fragrant aroma that fills the kitchen, creating a festive and satisfying dish perfect for Halloween. The imperfectly carved peppers turn into charming, flavor-packed treats that bring fun to your table.
Equipment
- Sharp paring knife
- Large spoon or melon baller
- Mixing bowls
- Baking sheet with rim
- Aluminum foil
- Skillet
Ingredients
- 4 large orange bell peppers preferably firm and vibrant
- 1 lb pound ground meat (beef, turkey, or chicken) choose your favorite
- 1 cup cooked rice or quinoa cooled
- 1 cup shredded cheddar cheese plus extra for topping
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon paprika smoked preferred
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder adjust for heat preference
- 2 tablespoons olive oil or butter
Instructions
- Preheat your oven to 200°C (400°F) and line a baking sheet with foil.
- Using a sharp paring knife, cut the tops off each bell pepper about a quarter inch from the stem, creating a lid. Carefully scoop out all seeds and membranes with a large spoon or melon baller, keeping the shape intact.
- Carve simple spooky faces into the peppers—two triangles for eyes and a jagged smile—giving each a playful, goofy expression. Set aside the lids for later.
- Heat olive oil in a skillet over medium heat. Add diced onions and minced garlic, sautéing until fragrant and translucent, about 3 minutes. The kitchen fills with a savory aroma, and the onions turn a light golden.
- Add the ground meat to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes. Sprinkle in paprika, cumin, chili powder, and stir to combine. Cook for another 2 minutes, letting the spices coat the meat evenly.
- Mix in the cooked rice and half of the shredded cheese, stirring until well combined. The filling should be moist, flavorful, and slightly sticky, with a fragrant spice aroma.
- Use a spoon to generously stuff each hollowed-out pepper with the meat and rice filling, pressing down lightly to pack it in. Top each filled pepper with a generous sprinkle of shredded cheese.
- Place the stuffed peppers on the prepared baking sheet. Cover loosely with foil to prevent over-browning, or leave uncovered if you prefer a crispy top.
- Roast in the oven for 30-35 minutes, until the peppers are tender when pierced with a fork and the cheese is bubbling and golden.
- Remove from the oven, let rest for 5 minutes. Optionally, replace the pepper lids for a full pumpkin look. Garnish with additional shredded cheese if desired and serve warm.