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Jack O Lantern Stuffed Peppers Recipe
Ash Tyrrell

Jack O Lantern Stuffed Peppers Recipe

I made these jack o lantern stuffed peppers for the first time last Halloween, and now I can't imagine the season without them. I wanted something that felt festive but wasn't loaded with sugar like everything else on the table that week.
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Prep Time 25 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 large orange bell peppers – these are the "pumpkins " so pick ones that are round and can stand upright.
  • 1 lb ground beef or ground turkey – the base of the filling, turkey keeps it lighter.
  • 1 cup cooked white rice – bulks up the filling day-old rice works great here.
  • 1 small onion diced – adds sweetness and depth to the meat mixture.
  • 2 cloves garlic minced – fresh garlic beats the jarred stuff for flavor.
  • 1 can 8 oz tomato sauce – binds everything together with a rich tomato base.
  • 1 teaspoon Italian seasoning – a quick way to season without measuring five herbs.
  • ½ teaspoon garlic powder – layers in extra savory flavor alongside fresh garlic.
  • ½ teaspoon onion powder – rounds out the flavor without extra chopping.
  • Salt and pepper to taste – always season as you go, not just at the end.
  • 1 cup shredded cheddar cheese – grate it fresh off the block for the best melt.
  • 1 tablespoon olive oil – for browning the meat and onions.
  • ¼ cup water – poured into the baking dish to keep the peppers from drying out.

Method
 

  1. Slice the tops off each bell pepper and set the tops aside, since you'll use them as lids later. Scoop out the seeds and white membrane with a spoon until the inside is clean. Trim a thin sliver off the bottom if a pepper wobbles, so it can stand up straight in the dish.
  2. Using your paring knife, cut simple triangle eyes and a jagged mouth into one side of each pepper. Keep the cuts small since bigger openings let the filling spill out while baking. Work slowly here, the peppers are sturdier than they look and give you time to get the shapes right.
  3. Heat olive oil in a large skillet over medium heat and add the diced onion. Cook until softened, then add the ground beef and garlic, breaking the meat apart as it browns. Stir in the tomato sauce, cooked rice, Italian seasoning, garlic powder, onion powder, salt, and pepper.
  4. Preheat your oven to 375°F while the filling finishes cooking on the stove. Spoon the meat and rice mixture into each carved pepper, pressing gently to fill every gap. Top with shredded cheddar cheese before setting the lids back on top of each pepper.
  5. Pour the ¼ cup of water into the bottom of the baking dish to keep things moist. Cover the dish loosely with foil and bake for about 30 minutes until the peppers soften. Remove the foil for the final 10 minutes so the cheese can melt and turn golden.
  6. Let the peppers sit for five minutes once they come out of the oven before moving them. This short rest helps the filling set slightly so it doesn't fall apart on the plate. Serve them standing upright with their carved faces on full display for the table.

Notes

  • I always carve the faces before the peppers go anywhere near heat, since a cold pepper holds its shape better under the knife.
  • I like to mix half the cheese into the filling itself, so every bite has that melty texture, not just the top.
  • I par-boil the peppers for two minutes before stuffing when I want them extra tender, though it's optional.
  • I overstuff mine slightly because the filling shrinks a bit as it bakes, so a mounded top looks better once done.
  • I keep a small bowl of water nearby to wet my knife between cuts, it makes carving cleaner and less sticky.