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Jack-o'-Lantern Stuffed Peppers

Bright bell peppers are carved into playful faces and filled with a savory mixture of browned ground meat, rice, and cheese. Baked until the peppers are tender and the cheese is bubbly, this dish combines festive presentation with hearty, comforting flavors. The final result is a colorful, crispy-edged pepper with a gooey, flavorful filling that’s perfect for Halloween or any fun dinner occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers orange or green, with sturdy walls
  • 1 lb ground meat ground meat turkey, chicken, or beef
  • 1 cup cooked rice white, brown, or cauliflower rice
  • 1 cup shredded cheese mozzarella or cheddar
  • 2 cloves garlic garlic minced
  • 1 tsp smoked paprika smoked paprika
  • 1/2 tsp cumin cumin
  • 1 tbsp hot sauce hot sauce optional
  • 2 tbsp oil oil for cooking

Equipment

  • Paring knife
  • Large mixing bowl
  • Skillet
  • Baking dish
  • Cooking spoon
  • Tongs

Method
 

  1. Preheat your oven to 200°C / 400°F. Line your baking dish with foil or parchment for easy cleanup.
  2. Using a paring knife, carefully cut off the tops of each bell pepper and set aside. Hollow out the seeds and membranes from inside, creating a clean cavity for the filling.
  3. Carve simple spooky faces into each pepper, giving them character with eyes, a nose, and a jagged mouth, just for fun and festivity.
  4. Heat oil in a skillet over medium-high heat until it shimmers and sizzles. Add the ground meat and season with garlic, smoked paprika, cumin, and a splash of hot sauce if using. Cook, breaking apart the meat with a spoon, until browned and fragrant, about 8 minutes.
    4 large bell peppers
  5. Stir in the cooked rice and half of the shredded cheese into the skillet. Mix well until all ingredients are combined and heated through, about 2-3 minutes. The filling should be flavorful and slightly sticky.
    4 large bell peppers
  6. Use a spoon to generously stuff each carved pepper with the meat and rice mixture, pressing down slightly to pack it in. Place the stuffed peppers upright in the prepared baking dish.
  7. Sprinkle the remaining shredded cheese evenly over the tops of the stuffed peppers. If you saved the pepper tops, you can place them back on like little hats or leave them off.
    4 large bell peppers
  8. Bake in the preheated oven for 25 to 30 minutes, until the peppers are tender and edges are crispy, and the cheese on top is golden and bubbling.
  9. Remove from oven and let rest for about 5 minutes. The filling will be hot and juicy, and the peppers will have a slight char at the edges for extra crunch.
  10. Serve the peppers whole or cut into slices, making sure to enjoy the crispy edges and melty cheese with each bite. These festive stuffed peppers are ready to impress!

Notes

Feel free to customize the filling with beans, chopped herbs, or other favorite ingredients. For a vegetarian version, swap the meat for sautéed vegetables or lentils.