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Ground Beef and Rice Jack-O’-Lantern Stuffed Bell Peppers
Make festive jack o lantern stuffed peppers packed with savory ground beef, rice and veggies for an easy Halloween dinner.
Jack-O’-Lantern Stuffed Peppers are a seasonal twist on classic stuffed bell peppers, featuring orange bell peppers carved with playful, pumpkin-like faces and filled with a savory mixture of ground meat, rice, tomatoes, onions, and aromatic herbs. The dish combines the comforting flavors of traditional stuffed peppers with a festive presentation that aligns with Halloween celebrations and autumn gatherings. Typically baked until the peppers soften and the filling is fully cooked, these edible “jack-o’-lanterns” offer a balanced meal that marries protein, grains, and vegetables in a single serving. Their visual appeal, straightforward preparation, and family-friendly flavor profile make them a popular choice for weeknight dinners and Halloween parties alike.
Ground Beef and Rice Jack-O’-Lantern Stuffed Bell Peppers
Prep can be finished a day in advance, freeing you from kitchen duty when the festivities start. The filling is endlessly customizable—swap in quinoa, lentils, or plant-based meat to accommodate vegetarian, vegan, or gluten-free eaters without changing the cook time.
Prep Time
25 minutes
25 minutes
Cook Time
57 minutes
57 minutes
Total Time
82 minutes
82 minutes
Ingredients
Orange bell peppers, large, tops cut off and hollowed (6)
- Lean ground beef (1 lb / 450 g)
- Cooked long-grain white rice (1 cup cooked)
- Yellow onion, finely chopped (1 small)
- Garlic, minced (2 cloves)
- Tomato sauce (1 can, 15 oz / 425 g)
- Worcestershire sauce (1 tbsp)
- Italian seasoning (1 tsp)
- Kosher salt (½ tsp)
- Freshly ground black pepper (¼ tsp)
- Olive oil (1 tbsp)
- Shredded cheddar or Colby-Jack cheese (1 cup)
- Optional: chopped fresh parsley for garnish (2 tbsp)
- Optional: crushed red-pepper flakes, to taste (about ¼ tsp)
- Optional: extra shredded cheese for topping (½ cup)
Method
Preheat oven to 350°F
- Cut the tops off orange bell peppers
- Scoop out seeds and membranes from the peppers
- Carve jack-o’-lantern faces into the sides of the hollow peppers
- Rinse the peppers inside and out
- Turn the peppers upside down on paper towels to drain
- Trim the stems from the cut-off tops
- Dice the remaining pepper tops
- Warm olive oil in a skillet over medium heat
- Add diced onion to the skillet
- Cook the onion until it begins to soften
- Add the diced pepper tops to the skillet
- Sauté until the peppers are tender
- Stir minced garlic into the skillet
- Cook the garlic for thirty seconds
- Add ground beef to the skillet
- Break the beef up with a spoon while it browns
- Drain any excess fat from the skillet
- Season the beef with salt, black pepper, and smoked paprika
- Stir cooked white rice into the beef mixture
- Pour tomato sauce into the skillet
- Mix until the filling is evenly coated
- Taste the filling and adjust seasoning if needed
- Lightly grease a baking dish
- Stand the hollow peppers upright in the dish
- Spoon the beef and rice filling into each pepper
- Pack the filling gently to the top
- Sprinkle shredded cheddar over the filling
- Place the trimmed tops back on the peppers
- Pour a half inch of water into the bottom of the dish
- Cover the dish loosely with foil
- Bake the peppers for forty minutes
- Remove the foil from the dish
- Bake five minutes more until the cheese melts
- Take the dish out of the oven
- Let the peppers rest for five minutes before serving
Nutrition (whole recipe)
Calories
2047 kcal Protein
141 g Fat
101 g Carbs
152 g Fiber
26 g Sugar
70 g
2047 kcal Protein
141 g Fat
101 g Carbs
152 g Fiber
26 g Sugar
70 g
Notes
Chef’s Note: Stand the carved peppers in a muffin tin—it keeps them upright, prevents tipping, and catches any bubbling juices. For richer flavor, brush the insides with a little tomato paste and roast them empty for 10 minutes before filling; the quick pre-bake adds sweetness and guarantees perfectly tender “pumpkin” walls.
why this recipe
Celebrating autumn’s playful spirit and wholesome comfort, these jack o lantern stuffed peppers transform an everyday supper into a show-stopping centerpiece, marrying vibrant presentation with nourishing flavor. Carved like miniature pumpkins, the tender bell peppers cradle a hearty, aromatic filling of seasoned rice, vegetables, and savory protein that bakes into a melty, cohesive stuffing, ensuring each bite is equal parts festive and satisfying. Beyond their unmistakable charm on the table, the peppers themselves keep the meal naturally portion-controlled, low in waste, and rich in vitamins, making this dish as practical for weeknights as it is impressive for gatherings.
FAQs
FAQ acf
Frequently Asked Questions
Can I prepare the Jack-O’-Lantern Stuffed Peppers in advance and bake them later?
Yes. You can carve and stuff the peppers up to 24 hours ahead; cover the dish tightly and refrigerate. When ready to serve, bake straight from the fridge, adding about 5-10 extra minutes to the covered baking time until the centers register hot and the peppers are tender.
How can I adapt the filling to make these Jack-O’-Lantern Stuffed Peppers vegetarian or gluten-free?
For a vegetarian version, replace the ground beef with an equal volume of cooked lentils, black beans, finely diced mushrooms, or a plant-based meat crumble; the seasoning and bake time stay the same. To keep the dish gluten-free, use certified gluten-free Worcestershire sauce (or substitute tamari), verify the cheese is GF-labeled, and stick with rice or swap in quinoa—no other ingredient changes are needed.
Can I freeze leftover stuffed peppers and reheat them later?
Yes—once the peppers have cooled completely, wrap each one tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat, covered, in a 350 °F (175 °C) oven for about 20–25 minutes (add 10–15 minutes if heating straight from frozen) until the centers are piping hot.