These Jack-o’-Lantern stuffed peppers started as a way to make the kids’ Halloween dinner a little more fun. But honestly, I find myself craving them well past October — the smoky, spicy filling is just comforting enough to keep around all fall. Plus, the way the peppers glow in the oven, almost like tiny lanterns, makes cooking feel a bit more magical. It’s a simple dish, but the visual punch gets everyone excited.
Why I keep making these peppers
They’re a perfect mix of playful and satisfying, especially around Halloween. The process is forgiving, and the aroma alone makes the house smell like a cozy, spicy haven. Plus, they’re versatile—filling can be jazzed up with leftovers or whatever’s in the fridge. It’s a dish that turns simple ingredients into something memorable, with a little bit of fun on top.
Breaking down the ingredients
- Bell peppers: Colorful, sturdy, perfect for hollowing out; they hold the filling well.
- Ground meat or beans: Adds hearty protein; use beef, turkey, or chickpeas for a vegetarian twist.
- Cooked rice: A neutral base that absorbs flavors and adds texture.
- Diced tomatoes: Juicy and bright—make sure to drain excess liquid.
- Onion and garlic: Fundamental aromatics that build depth and warmth.
- Cheese (optional): Melty, savory topping—choose sharp cheddar or mozzarella.
- Spices: smoked paprika, cumin: Bring smoky depth and a touch of earthiness.
Tools and equipment for stuffing and roasting
- Sharp knife: To cut off the tops and hollow out the peppers.
- Sauté pan: To cook the filling ingredients until fragrant and slightly caramelized.
- Baking dish: To hold the stuffed peppers while they roast.
- Spoon: To scoop out seeds and stuff the peppers evenly.
- Aluminum foil: To cover the dish and prevent too much browning.
Step-by-step to create your festive stuffed peppers
Step 1: Preheat your oven to 190°C (375°F).
Step 2: Cut the tops off 4 large bell peppers, like little jack-o’-lanterns.
Step 3: Scoop out seeds and membranes, keeping the peppers intact.
Step 4: In a pan, sauté chopped onion and garlic in olive oil until translucent, about 5 minutes.
Step 5: Add cooked rice, cooked ground meat or beans, and diced tomatoes to the pan. Season with salt, pepper, and smoked paprika.
Step 6: Stuff each pepper with the mixture, pressing down gently.
Step 7: Place the peppers in a baking dish, and cover with foil.
Step 8: Bake for 30-35 minutes, until peppers are tender and slightly blistered.
Step 9: Remove foil, sprinkle with cheese if using, and bake for another 5 minutes until melted.
Step 10: Let sit for 5 minutes before serving, to allow flavors to meld.
Cooking checkpoints and tips to keep in mind
- Peppers should be tender but not falling apart—test with a fork after 30 minutes.
- The filling should be hot and slightly crispy on top, with a rich aroma.
- The cheese, if used, should be bubbly and golden, not burnt.
- If peppers are browning too fast, cover with foil to prevent burning.
Common mistakes and how to fix them
- Peppers split open during roasting.? Use a sharp knife to avoid crushing the peppers.
- Cheese burns on top of peppers.? Cover with foil if tops brown too quickly.
- Filling feels dry or crumbly.? Add a splash of water if filling is too dry.
- Under or overcooked peppers.? Bake at a consistent 190°C (375°F).
Jack-o'-Lantern Stuffed Peppers
Equipment
- Sharp Knife
- Sauté Pan
- Baking Dish
- Spoon
- Aluminum foil
Ingredients
- 4 large bell peppers preferably colorful, sturdy
- 1 pound ground beef or turkey ground meat or use beans for a vegetarian option
- 1 cup cooked cooked rice white or brown
- 1 cup diced diced tomatoes drain excess liquid
- 1 onion, chopped
- 3 cloves garlic garlic, minced
- 1 cup shredded cheese cheddar or mozzarella
- 1 teaspoon smoked paprika smoked paprika
- 1/2 teaspoon cumin cumin
- 2 tablespoons olive oil olive oil
- to taste salt and pepper
Instructions
- Preheat your oven to 190°C (375°F).
- Use a sharp knife to cut off the tops of the bell peppers and carefully scoop out the seeds and membranes, creating little lantern-shaped shells.
- In a sauté pan, heat olive oil over medium heat, then add chopped onion and minced garlic. Cook until fragrant and translucent, about 5 minutes, filling the kitchen with a warm aroma.
- Add ground meat to the pan and cook until browned, breaking it apart with a spoon, about 8 minutes. Stir in drained diced tomatoes, smoked paprika, cumin, salt, and pepper, cooking for another 2 minutes until everything is well combined.
- Mix in the cooked rice to the meat mixture, stirring until evenly incorporated and heated through. This filling should be flavorful, moist, and slightly crispy on the edges.
- Spoon the filling into each hollowed-out pepper, pressing gently to pack it in tightly and ensure an even fill.
- Arrange the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil to keep them moist during roasting.
- Bake the peppers in the preheated oven for 30 to 35 minutes, until they are tender and slightly blistered with brown spots.
- Remove the foil, sprinkle shredded cheese on top of each pepper, and bake uncovered for another 5 minutes until bubbly and golden.
- Take the peppers out of the oven and let them rest for 5 minutes; this helps the flavors meld and makes handling easier.
- Serve the peppers warm, enjoying the crispy edges, tender flesh, and flavorful filling, perfect for a fun and satisfying meal.
