Jack O’ Lantern Stuffed Peppers

Why I Love This Recipe

I love this recipe because it’s equal parts spooky and delicious. The peppers look amazing with little jack o’ lantern faces, and the filling is a comforting mix of beef, rice, beans, and corn. It’s hearty enough to be a full meal on its own, but it’s also easy to customize—sometimes I use ground turkey, go vegetarian with extra beans, or spice it up with salsa. Plus, it’s a fun way to get everyone excited about eating veggies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 large orange bell peppers

• 1 lb ground beef or turkey

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup cooked rice

• 1 cup black beans, drained and rinsed

• 1 cup corn kernels (fresh or frozen)

• 1 cup tomato sauce or salsa

• 1 packet taco seasoning

• Salt and pepper to taste

• Sour cream and shredded cheese, for serving

Directions

1. I preheat my oven to 375°F (190°C).

2. I slice the tops off the peppers, remove the seeds and membranes, and carve fun jack o’ lantern faces into the sides.

3. In a skillet, I cook the ground beef with the onion and garlic until browned, then drain off any excess fat.

4. I stir in the taco seasoning, rice, beans, corn, and tomato sauce, letting everything simmer together for about 5 minutes.

5. I season the mixture with salt and pepper to taste.

6. I place the carved peppers upright in a baking dish and fill them generously with the beef mixture. If I want, I replace the tops for extra presentation.

7. I cover the dish with foil and bake for 25–30 minutes, until the peppers are tender but still sturdy enough to hold their shape.

8. I serve them hot with sour cream and shredded cheese on top.

Servings and Timing

• Yield: 4 stuffed peppers

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

Variations

• Vegetarian: I replace the meat with extra beans, quinoa, or diced veggies like zucchini and mushrooms.

• Spicy: I stir in jalapeños or use hot salsa for a fiery filling.

• Cheesy: I mix shredded cheese directly into the filling before baking.

• Italian twist: I swap the taco seasoning for Italian herbs and use marinara sauce with mozzarella.

• Kid-friendly: I skip the carved faces and let the kids decorate their peppers with sour cream “spider webs” on top.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 350°F for about 15 minutes or microwave them in shorter bursts until heated through.

FAQs

How do I keep the peppers from tipping over?

I choose large, flat-bottomed peppers that can stand upright. If needed, I trim a thin slice off the bottom to help them balance.

Can I make these ahead of time?

Yes, I assemble the peppers with filling, cover them, and refrigerate up to 24 hours before baking. I just add an extra 5–10 minutes to the bake time.

Do I need to pre-cook the peppers?

No, they soften perfectly while baking. If I want them extra tender, I parboil them for 2–3 minutes before stuffing.

Can I freeze stuffed peppers?

Yes, I let them cool completely, then wrap them individually and freeze for up to 2 months. I reheat from frozen at 350°F until hot all the way through.

What can I serve with stuffed peppers?

I usually serve them with a side salad, tortilla chips, or roasted veggies. They’re hearty enough to stand alone, but sides make the meal more festive.

Conclusion

These jack o’ lantern stuffed peppers are the ultimate Halloween dinner—festive, filling, and family-friendly. They’re as fun to make as they are to eat, and the savory Tex-Mex filling makes them a crowd-pleaser. Whether I’m cooking for a party or just adding some spooky flair to weeknight dinner, these peppers always bring smiles (and full bellies).