Servings: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes
🎃 Let’s Make Stuffed Pepper Jack-o’-Lanterns
These are just plain fun to make. They look like little carved pumpkins, but they’re dinner!
You get a full meal stuffed into a bell pepper—hearty, flavorful, and perfect for fall.
They’re great for a themed dinner or just something festive to surprise your crew.
🧡 Why I Love This Recipe
I remember the first time I made these—I was trying to use up some bell peppers before they went soft. The little carved faces were kind of a joke, but they came out so cute I made them again the next night.
- You can use whatever filling you like—super flexible.
- They look impressive but are honestly really easy.
- Each one is its own little meal, so there’s less cleanup.
- Great way to use up rice, leftover ground meat, or extra veggies.
🍴 What You’ll Need
- 4 orange bell peppers (medium, tops removed, seeds scooped out)
- 1 cup cooked rice
- 1/2 lb ground beef (browned and drained)
- 1/2 cup black beans (rinsed and drained)
- 1/2 cup canned corn (drained)
- 1/2 cup diced tomatoes (drained if needed)
- 1/2 cup shredded cheddar cheese
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Olive oil (for brushing)
🔬 Why This Recipe Works (Quick Science)
Bell peppers act like edible bowls—they hold everything in place while roasting. The rice and beef mixture gets infused with flavor from the spices and tomato, and the cheese melts into every bite. The carved faces let steam escape while baking, which keeps the peppers from turning soggy.
🧑🍳 How to Make Stuffed Pepper Jack-o’-Lanterns
Step 1: Carve the Peppers
Cut off the tops of the bell peppers and scoop out the seeds and membranes. Then use a small knife to carve jack-o’-lantern faces into each one.
Step 2: Make the Filling
In a large bowl, combine the cooked rice, browned ground beef, black beans, corn, diced tomatoes, shredded cheddar cheese, cumin, chili powder, and salt and pepper.
Step 3: Fill the Peppers
Spoon the filling into each carved bell pepper, pressing down gently to pack them full.
Step 4: Bake
Place the stuffed peppers in a baking dish. Brush the outsides lightly with olive oil and bake at 375°F for 25 minutes.
Step 5: Serve
Let the peppers cool for 5 minutes. Serve warm on a platter with the tops placed back on if you like.
🧠 Common Mistakes
- Not draining ingredients: Too much liquid = soggy peppers.
- Overfilling the peppers: They’ll crack or spill over.
- Not carving deep enough: Faces can disappear while baking.
- Skipping the oil: Light brushing helps them roast instead of drying out.
🍽 What to Serve With
- A side of tortilla chips and guac
- Roasted sweet potatoes or a fall salad
- Sour cream or hot sauce for topping
- A warm bowl of soup or chili
🧊 Leftovers & Storage
- Store cooled stuffed peppers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warmed through (about 10–15 minutes).
- Avoid the microwave if you can—it softens the peppers too much.
🗓 Meal Plan Ideas
- Meal Prep Monday: Make the filling ahead and store it separately. Stuff and bake the night of.
- Taco Tuesday (twist): Use taco-seasoned meat in the filling and serve with salsa.
- Fall Friday Dinner: Pair with apple cider and roasted veggies for a cozy meal.
❓ FAQ
Can I use a different meat?
Absolutely! Ground turkey, chicken, or veggie crumbles work great.
Do I have to carve the faces?
Nope—skip it if you’re short on time. They’ll still taste just as good.
Can I freeze these?
Yes, but freeze after baking. Reheat straight from frozen at 350°F for about 30 minutes.
🔥 Macros (Per stuffed pepper — estimated):
- Calories: 330
- Protein: 20g
- Carbs: 28g
- Fat: 15g
- Fiber: 5g
🧡 Give These a Try
These Stuffed Pepper Jack-o’-Lanterns are fun to make, satisfying to eat, and festive without being fussy. Give them a try and tell me how yours turned out! Did you go spooky, silly, or classic with your faces? Drop your questions or your own twist in the comments—I’d love to hear it.