Halloween at our house has always been more about the food than the costumes. I still remember one particular evening a few years back when our neighbor, Mr. Harris, knocked on our door wearing a pumpkin hat and carrying a plate of bright orange stuffed peppers.
My kids were fascinated by the little carved faces glowing under the porch light. They weren’t even interested in the candy bowl until they got a closer look at those peppers. That night, I promised myself that someday I’d try to make my own version.
This year, I finally went for it. I decided to surprise my family by serving these peppers on a Wednesday night after work—just to kick off the Halloween spirit early. I carved each pepper at the kitchen table while my daughter tried to guess what expression I’d give each one: a goofy grin, a spooky frown, and even one with winking eyes. My husband, who’s usually skeptical of themed food, couldn’t help but laugh when he saw them lined up on the counter like tiny edible lanterns.
As they baked, the smell of taco-spiced filling and roasted peppers filled the whole house. The kids kept hovering around the oven, and I swear even our dog looked curious. I plated them up with avocado slices and a dollop of sour cream, and the entire tray was gone by the end of dinner. It wasn’t just a meal—it turned into a family moment we’ll remember long after Halloween passes.
Short Description
These Halloween stuffed jack-o’-lantern bell peppers are carved like mini pumpkins and filled with a savory taco-style mixture of beef, rice, beans, corn, and melty cheese. They’re festive, hearty, and surprisingly easy to make for both weeknight dinners and Halloween gatherings.
Key Ingredients
- 6 orange bell peppers (or a mix of orange, red, and yellow)
- 1 lb ground beef or turkey
- 1 cup cooked rice (white or brown)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1 cup shredded cheddar or Mexican blend cheese (plus extra for topping)
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional toppings: sour cream, avocado, salsa
Tools Needed
- Large skillet
- Sharp paring knife for carving the peppers
- Cutting board
- Large spoon for filling
- Baking dish
- Aluminum foil (optional for covering while baking)
Cooking Instructions
Step 1: Prep the Peppers
Preheat the oven to 375°F (190°C). Slice off the tops of the peppers and remove the seeds and membranes. Using a small sharp knife, carefully carve jack-o’-lantern faces into the front of each pepper. Brush them lightly with olive oil and place in a baking dish.
Step 2: Cook the Filling
Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and softened. Stir in the ground beef or turkey and cook until browned, breaking it up with a spoon. Drain any excess fat.
Mix in the taco seasoning, black beans, corn, and diced tomatoes with green chilies. Let the mixture simmer for about 5 minutes so the flavors come together, then stir in the cooked rice and 1 cup of shredded cheese until well combined.
Step 3: Fill and Bake
Spoon the filling evenly into the carved peppers, pressing down gently so each is well packed. Sprinkle a little extra cheese on top for a melty finish. Place the pepper “lids” back on and bake uncovered for 25–30 minutes, until the peppers are tender and the cheese is melted and bubbly.
Step 4: Serve
Let the peppers cool slightly before serving. Garnish with sour cream, avocado slices, or salsa if you like. They’re best enjoyed warm while the filling is still cheesy and gooey.
Why You’ll Love This Recipe
Festive Fun: These carved peppers double as dinner and decoration.
Hearty and Filling: Packed with protein, grains, and veggies for a complete meal.
Easy to Customize: Use ground turkey or quinoa to suit your diet.
Kid-Friendly: The jack-o’-lantern faces make eating veggies exciting.
Great for Parties: Prep ahead and bake right before serving.
Mistakes to Avoid & Solutions
Overcarving the Faces: If you cut too close to the edges, the peppers may collapse while baking. Keep the shapes simple and leave enough “wall” to hold the filling.
Undercooked Peppers: If your peppers are thick-walled, bake for an extra 5–10 minutes covered with foil so they soften without burning the tops.
Soggy Filling: Drain the beans and tomatoes well to keep the mixture from getting watery.
Uneven Cooking: Try to use peppers of similar size so they bake evenly.
Dry Filling: If the mixture looks dry before stuffing, add a splash of tomato juice or broth to keep it moist.
Serving and Pairing Suggestions
Serve with tortilla chips and guacamole for a full Tex-Mex spread.
Pair with a side of Mexican rice or a simple green salad for balance.
Offer bowls of sour cream, salsa, and hot sauce at the table so everyone can customize.
For a party, arrange the peppers on a platter surrounded by shredded lettuce to make them pop.
Storage and Reheating Tips
Store cooled leftovers in an airtight container in the fridge for up to 3 days.
To reheat, place peppers in a baking dish, cover with foil, and warm in a 350°F oven for 15–20 minutes until heated through.
For a quick lunch, microwave individual peppers for 2–3 minutes, but add a splash of water and cover to keep them from drying out.
Avoid freezing cooked peppers, they can become mushy after thawing.
FAQs
1. Can I make these ahead of time?
Yes. Carve and stuff the peppers a day ahead, then cover and refrigerate. Bake just before serving.
2. What can I use instead of rice?
Quinoa, cauliflower rice, or even cooked barley works well as a substitute.
3. Can I make them vegetarian?
Absolutely. Skip the meat and add more beans, diced zucchini, or mushrooms for texture.
4. How do I keep the peppers from tipping over?
Trim a tiny bit off the bottom to create a flat base, being careful not to cut through.
5. Are these spicy?
The diced tomatoes with green chilies add mild heat. Use plain tomatoes or a mild taco seasoning for a kid-friendly version.
Tips & Tricks
Choose peppers that can stand upright and have flat bottoms for stability.
If carving feels tricky, use a small paring knife or even a clean pumpkin-carving tool for precision.
Brush the insides of the peppers lightly with olive oil for a richer roasted flavor.
Grate your own cheese for better melting and flavor.
Line the baking dish with parchment paper for easier cleanup.
Recipe Variations
Italian Style: Replace taco seasoning with Italian herbs, swap black beans for cooked spinach, and top with mozzarella and marinara.
Breakfast Version: Use scrambled eggs, cooked sausage, and shredded hash browns as filling, then bake until set.
Spicy Southwest: Add jalapeños, pepper jack cheese, and a dash of chipotle powder for a kick.
Low-Carb Twist: Skip the rice and add more veggies like mushrooms or zucchini.
Seafood Surprise: Use cooked shrimp or crab with cream cheese, corn, and a sprinkle of Old Bay for a coastal take.
Final Thoughts
That night when my family sat around the table, each with a grinning jack-o’-lantern on their plate, I realized how the simplest meals can spark the best memories. My husband even admitted he hadn’t expected to like them so much, and the kids are already asking if we can make them again for their school friends next week. I love how this dish turns an ordinary weekday dinner into something festive without feeling over-the-top.
Carving the peppers together has become a little tradition now, almost like carving pumpkins but less messy and much tastier. It’s these small rituals that make cooking for my family so rewarding. If you’re looking to bring some laughter and seasonal charm to your dinner table, this recipe is the perfect place to start.
Halloween Stuffed Jack-O’-Lantern Bell Peppers
Ingredients
- 6 orange bell peppers or a mix of orange, red, and yellow
- 1 lb ground beef or turkey
- 1 cup cooked rice white or brown
- 1 small onion chopped
- 2 cloves garlic minced
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels
- 1 can 10 oz diced tomatoes with green chilies (like Rotel)
- 1 packet taco seasoning or 2 tbsp homemade blend
- 1 cup shredded cheddar or Mexican blend cheese plus extra for topping
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional toppings: sour cream avocado, salsa
Instructions
- Preheat the oven to 375°F (190°C). Slice the tops off the peppers, remove the seeds and membranes, and carve jack-o’-lantern faces into the fronts. Brush with olive oil and place in a baking dish.
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion and garlic until soft, then add the ground beef or turkey and cook until browned.
- Drain excess fat, stir in taco seasoning, black beans, corn, and diced tomatoes with green chilies, and let simmer for 5 minutes. Mix in cooked rice and 1 cup shredded cheese until combined.
- Spoon the filling into the carved peppers, pressing gently to pack them. Top with extra cheese, place the pepper tops back on, and bake uncovered for 25–30 minutes until the peppers are tender and the cheese is melted.
- Let cool slightly before serving. Add sour cream, avocado, or salsa for extra flavor and serve warm.
