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Best Easy Cozy Jack-o-Lantern Stuffed Bell Peppers

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These adorable jack-o-lantern stuffed bell peppers are filled with a savory mixture of ground beef, rice, and cheese, then baked until tender. Perfect for a fun fall dinner or Halloween party, they’re as delicious as they are festive.

Ingredients

Scale
  • 4 large orange bell peppers
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 blend)
  • 1 cup cooked rice (white or brown)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
  2. Wash the bell peppers and cut off the tops (about 1/2 inch from the stem). Scoop out all seeds and membranes. Rinse with cold water.
  3. Carefully lower the hollowed peppers and their tops into the boiling water. Par-boil for exactly 3 minutes. Remove with tongs and place upside down on paper towels to drain and cool for about 5 minutes.
  4. Once cool enough to handle, use a sharp paring knife to carve jack-o-lantern faces into one side of each pepper (triangles for eyes, zigzag or crescent for mouth). Cut all the way through the pepper wall.
  5. While peppers cool, heat a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned (6-8 minutes). Drain excess fat, leaving about 1 tablespoon in the pan.
  6. Add diced onion to the skillet and cook for 3 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
  7. Add cooked rice, tomato sauce, smoked paprika, cumin, oregano, salt, and pepper. Stir and simmer for 2-3 minutes until sauce thickens slightly. Remove from heat and stir in 1/2 cup of shredded cheddar cheese.
  8. Place carved peppers upright in a 9×13-inch baking dish. Spoon filling into each pepper, packing gently but firmly. Place pepper tops back on like hats.
  9. Pour about 1/2 inch of water into the bottom of the baking dish. Cover tightly with aluminum foil. Bake for 25 minutes.
  10. Remove foil carefully. Sprinkle remaining 1/2 cup of cheddar over the tops of the peppers. Return to oven, uncovered, and bake for 8-10 minutes until cheese is melted and bubbly. Optional: broil for the last 2 minutes for a golden top.
  11. Let peppers rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Par-boiling the peppers before carving is essential for clean cuts and tender results. Don’t overstuff the peppers—leave a little room at the top so the faces stay crisp. For a vegetarian version, swap ground beef for black beans or cooked lentils. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: stuffed bell peppers, jack-o-lantern peppers, Halloween dinner, fall recipe, ground beef stuffed peppers, easy weeknight dinner

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