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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, hearty Halloween dinner that turns ordinary bell peppers into adorable, edible jack-o-lanterns. Filled with a savory ground beef and rice mixture, they’re quick to make and perfect for a festive weeknight meal.

Ingredients

Scale
  • 4 large orange bell peppers
  • 1 pound ground beef (85/15)
  • 1 cup cooked white rice
  • 1 small yellow onion, finely diced (about 3/4 cup)
  • 2 cloves garlic, minced
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). If you haven’t cooked the rice yet, bring a small pot of water to a boil and cook about 1/3 cup uncooked rice to yield 1 cup cooked.
  2. Wash and dry the bell peppers. Using a paring knife, slice the top off each pepper about 1/2 inch from the stem. Set the tops aside. Gently scoop out the seeds and membranes from inside each pepper using a spoon, being careful not to poke through the walls.
  3. Carve the faces: Using a paring knife, cut small triangles for eyes, a sideways triangle for a nose, and a zigzag or crescent shape for a mouth. Start with small cuts—you can always make them bigger. Cut at a slight angle so the pieces pop out cleanly.
  4. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Drain off any excess fat if needed.
  5. Add the diced onion to the skillet and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  6. Reduce the heat to low. Stir in the cooked rice, tomato sauce, oregano, smoked paprika, salt, and black pepper. Mix until everything is well combined and heated through, about 2 minutes. Remove from heat and stir in 1/2 cup of the shredded mozzarella cheese until melted.
  7. Place the carved peppers upright in a baking dish. Spoon the filling into each pepper, pressing gently to pack it in. The filling should be level with the top of the pepper, not mounded.
  8. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  9. Remove the foil carefully. Sprinkle the remaining 1/2 cup of mozzarella cheese over the tops of the stuffed peppers. Return the dish to the oven, uncovered, and bake for another 8-10 minutes, until the cheese is melted and bubbly and the peppers are tender but still holding their shape.
  10. Let the peppers rest in the dish for 5 minutes before serving. Garnish with fresh parsley if using.

Notes

Choose squat, round orange bell peppers for the best pumpkin look. Don’t over-bake—peppers should be tender but still hold their shape. Cut faces after removing seeds to avoid poking through. Use a toothpick for tiny details like freckles. The foil cover is crucial to prevent the faces from drying out. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://cookluma.com/spooky-jack-o-lantern-stuffed-bell-peppers-easy-halloween-dinner/