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

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These spooky jack-o-lantern stuffed bell peppers are a fun and easy Halloween dinner that doubles as decoration. With a savory filling of ground beef, rice, and melted cheese, they come together in about 45 minutes and are sure to be a crowd-pleaser.

Ingredients

Scale
  • 4 large orange bell peppers
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15)
  • 1 cup cooked white rice
  • 1 small yellow onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 cup shredded mozzarella cheese, divided
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil.
  2. Prep the peppers: Wash and dry the bell peppers. Cut the top off each pepper about 1/2 inch from the stem. Remove seeds and white membranes. Rinse and pat dry.
  3. Blanch the peppers: Gently lower the hollowed peppers into the boiling water. Cook for 3 minutes exactly. Remove with tongs and place upside down on paper towels to drain and cool for about 5 minutes.
  4. Carve the faces: Using a small paring knife, cut triangle eyes and a jagged mouth into each pepper. Make cutouts big enough to see the filling through them later.
  5. Make the filling: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned (6-8 minutes). Drain excess fat. Add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds.
  6. Season the filling: Reduce heat to medium. Stir in cooked rice, tomato sauce, smoked paprika, oregano, cumin, salt, pepper, and Worcestershire sauce. Simmer for 2-3 minutes. Remove from heat and stir in 1/2 cup of shredded mozzarella.
  7. Stuff the peppers: Place carved peppers upright in a baking dish. Carefully fill each pepper with the meat and rice mixture, packing gently. Fill to about 1/4 inch from the top.
  8. Top with cheese: Sprinkle remaining 1/2 cup of mozzarella over the tops of the stuffed peppers.
  9. Bake: Pour about 1/4 cup of water into the bottom of the baking dish. Cover loosely with aluminum foil. Bake for 20 minutes. Remove foil and bake for another 10-15 minutes, until cheese is melted and bubbly and peppers are tender.
  10. Rest and serve: Let peppers sit for 5 minutes before serving. Sprinkle with fresh parsley if desired.

Notes

Don’t skip the blanching step—it softens the peppers for easier carving. Choose peppers with flat bottoms to prevent tipping. Cut eyes and mouth bigger than you think you need, as peppers shrink during baking. For a vegetarian version, swap ground beef for black beans and quinoa. Leftovers keep in the refrigerator for up to 4 days or can be frozen for up to 3 months.

Nutrition

Keywords: Halloween dinner, stuffed bell peppers, jack-o-lantern peppers, easy Halloween recipe, spooky dinner, ground beef recipe, kid-friendly Halloween

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