There’s nothing quite like serving a festive, fun meal that brings smiles around the table — and that’s exactly why I’m so excited to share this Jack-o-lantern Stuffed Bell Peppers Recipe with you. It’s bright, cozy, and perfect for fall gatherings or Halloween dinner. You’ll find it’s easier than you think, and my family goes crazy for how flavorful and playful it turns out each time. Stick with me because this recipe is a total winner and one you’ll want to make every season!
Why You’ll Love This Recipe
- Fun and Festive Presentation: Carving the peppers into jack-o-lantern faces makes dinner exciting for kids and adults alike.
- Simple, Flavor-Packed Filling: The blend of seasoned meat, beans, corn, and cheese creates a hearty, delicious mix with minimal prep.
- Customizable and Kid-Friendly: You can easily swap proteins or adjust spice levels to suit your family’s taste.
- Easy Cleanup: Lining your baking sheet with foil makes post-dinner cleanup a breeze.
Ingredients You’ll Need
The magic here really comes from a handful of simple, wholesome ingredients that come together beautifully. When shopping, look for firm orange bell peppers with stable bottoms so they stand upright during baking — it makes carving and filling much easier!
- Orange Bell Peppers: Choose ones that are large and have flat bottoms so they can stand on their own – it makes them easier to carve and fill.
- Extra Virgin Olive Oil (EVOO): Adds a nice depth to browning the meat and keeps things juicy.
- Ground Turkey or Ground Beef: I usually go with ground turkey for a leaner option, but beef adds great richness if you prefer.
- Taco Seasoning: A little seasoning mix perks up the filling with smoky, slightly spicy flavor — feel free to use your favorite brand or homemade blend.
- Black Beans: Rinsed and drained for freshness and added protein.
- Corn: Canned or frozen (thawed) both work well; the sweetness balances the savory filling.
- Salsa: Your favorite kind here — I love a medium-spicy salsa for a bit of kick.
- Cheese (Cheddar and Pepper Jack): Divided — some mixed into the filling for melty goodness, more sprinkled on top at the end for that irresistible ooey-gooey finish.
Variations
I love experimenting with this recipe — once you get the basic method down, there’s so much room to make it your own. Don’t hesitate to swap in your favorite proteins or veggies to keep things fresh and tailored to your family’s preferences.
- Meat-Free Option: I’ve made this with quinoa and finely chopped mushrooms before — it’s surprisingly filling and great for vegetarian guests.
- Spice It Up: Add diced jalapeños or a dash of cayenne if you’re into more heat; I always keep it mild when kids are around.
- Cheese Swap: Using mozzarella or a smoky gouda changes up the flavor profile — I’ve tried both and they bring a nice twist.
- Seasonal Veggies: Sometimes I toss in diced zucchini or bell pepper trimmings to sneak in extra color and texture.
How to Make Jack-o-lantern Stuffed Bell Peppers Recipe
Step 1: Prep and Carve Your Bell Peppers
Start by heating your oven to 350°F. While it warms up, wash your orange bell peppers thoroughly, then carefully hollow them out by removing the tops, seeds, and membranes inside. The fun part? Carve spooky or silly jack-o-lantern faces right into the peppers! When I first tried this, letting my kids carve the peppers became the highlight of dinner prep — just make sure to supervise so they’re safe.
Step 2: Brown the Meat and Combine the Filling
In a large skillet, heat up a teaspoon of EVOO over medium-high heat. Add your ground turkey or beef, breaking it apart with a spatula. Once it starts browning, sprinkle in the taco seasoning and stir well. Keep cooking until the meat is completely brown and crumbly — this usually takes about 5-7 minutes. Then, mix in your drained black beans, corn, salsa, and one cup of cheese. Lower the heat and stir until everything is combined and the cheese melts into the mixture. This filling is everything — juicy, cheesy, and bursting with flavor.
Step 3: Stuff the Peppers and Bake
Carefully spoon the filling into each carved bell pepper, packing it just enough to hold but not overflow. I always line my baking sheet with foil or wax paper — trust me, cleanup is so much easier this way. Place the stuffed peppers upright on the tray, pop them in the oven uncovered, and bake for 20 minutes. After that, take them out and sprinkle the remaining cheese on top of each pepper. Return to the oven for another 5 minutes, or until the cheese bubbles and melts beautifully.
Step 4: Cool and Serve
Once out of the oven, let your jack-o-lanterns rest for 5 minutes — this helps the filling set a bit so it’s easier to eat. Then, serve these festive beauties warm, and watch everyone’s eyes light up. I absolutely love how the cheesy tops get golden and bubbly; it’s a comforting nighttime glow on a plate!
Pro Tips for Making Jack-o-lantern Stuffed Bell Peppers Recipe
- Choose Stable Peppers: Picking peppers with flat bottoms is key — I learned the hard way that less sturdy peppers tip over during baking, causing a mess.
- Don’t Overfill: I’ve found stuffing peppers just to the brim ensures the filling stays put and cooks evenly without bubbling over.
- Let Them Cool Slightly: Allowing the stuffed peppers to rest after baking makes serving easier and helps flavors settle beautifully.
- Line Your Pan: Always line your baking sheet with foil or parchment for easy cleanup — it saves you time and stress after the fun!
How to Serve Jack-o-lantern Stuffed Bell Peppers Recipe
Garnishes
I like to keep garnishes simple so the cute peppers shine — a sprinkle of fresh chopped cilantro or green onions adds a pop of color and fresh flavor. Sometimes, a dollop of sour cream on the side brings a lovely creamy contrast that everyone appreciates.
Side Dishes
My go-to sides are a crisp green salad dressed with tangy vinaigrette and some buttery garlic bread. If you want to keep it super seasonal, roasted butternut squash or a simple baked sweet potato pairs beautifully with these peppers.
Creative Ways to Present
For a Halloween party, I’ve arranged these jack-o-lantern peppers on a platter surrounded by baby carrots and cucumber “bones” to add to the spooky vibe. Another time, I served them inside a hollowed-out pumpkin “bowl” in the center of the table — it made the meal feel extra special and festive!
Make Ahead and Storage
Storing Leftovers
When you have leftovers, I recommend storing them in an airtight container in the fridge. I find they keep well for up to 3-4 days, and the flavors actually deepen overnight, making for a great next-day lunch or dinner.
Freezing
I’ve frozen the filling separately, which works better than freezing the whole stuffed pepper. Just thaw the filling overnight in the fridge and then stuff fresh bell peppers before baking. This saves prep time on busy nights and still keeps that fresh pepper crunch.
Reheating
To reheat, I like to place the stuffed peppers in a 350°F oven for about 15 minutes until warmed through and the cheese is bubbly again. The microwave works in a pinch, but you’ll lose some of the pepper’s crispness and that oven-baked charm.
FAQs
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Can I use other colored bell peppers for this Jack-o-lantern Stuffed Bell Peppers Recipe?
Absolutely! While orange peppers are traditional and resemble real jack-o-lanterns, red, yellow, or even green bell peppers can be used if that’s what you have on hand. Just keep in mind it changes the look and slightly alters the sweetness of the dish.
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How do I make this recipe vegetarian?
Swap the ground meat for plant-based options like crumbled tofu, tempeh, or a bean/quinoa mix that you sauté with the seasonings. This keeps the filling hearty and flavorful without meat.
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Can I prepare the peppers ahead of time?
Yes! You can carve and hollow the peppers a day ahead and keep them covered in the fridge to save time. Just fill and bake them the day you plan to serve for the best taste and texture.
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What other types of cheese can I use?
Mozzarella, Monterey Jack, or even a smoky gouda work beautifully. Pick cheeses that melt well to keep that luscious texture.
Final Thoughts
This Jack-o-lantern Stuffed Bell Peppers Recipe holds a special place in my kitchen during fall — it’s a simple way to bring the fun and warmth of the season to the dinner table. I love how it gets kids involved and brings out smiles with every cheesy bite. Give it a try for your next festive meal, and I promise you’ll come back to it year after year. Enjoy making memories with this playful, tasty dish!
Print
Jack-o-lantern Stuffed Bell Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-5 stuffed bell peppers (serves 4-5 people)
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
These Jack-o-lantern Stuffed Bell Peppers are a festive and fun Halloween-themed dinner option that combines brightly colored bell peppers with a flavorful mixture of seasoned ground turkey or beef, black beans, corn, salsa, and melted cheese. Perfect for families looking to delight kids with a playful presentation while enjoying a hearty, balanced meal.
Ingredients
Bell Peppers
- 4-5 large orange bell peppers, preferably with level bottoms to stand upright
Meat and Seasonings
- 1 teaspoon extra virgin olive oil (EVOO)
- 1 lb. ground turkey or ground beef
- 1 teaspoon taco seasoning
Vegetables and Canned Goods
- 1 can black beans, rinsed and drained
- 1 can corn, rinsed and drained or 1 cup frozen corn, thawed
- 1 cup of your favorite salsa
Cheese
- 2 cups cheese, divided (cheddar and pepper jack cheese recommended)
Instructions
- Prepare Bell Peppers: Preheat your oven to 350°F (175°C). Wash the orange bell peppers thoroughly and carefully hollow them out, removing all seeds and membranes to prepare them for stuffing.
- Cook the Meat Mixture: Heat 1 teaspoon of extra virgin olive oil in a large skillet over medium-high heat. Add the ground turkey or beef and cook until browned and crumbly, stirring frequently. Sprinkle 1 teaspoon of taco seasoning over the meat as it cooks for flavor.
- Add Beans, Corn, Salsa, and Cheese: Once the meat is cooked, reduce the heat and mix in the rinsed black beans, drained corn, 1 cup of salsa, and 1 cup of cheese (a combination of cheddar and pepper jack works well). Stir to combine and heat through gently.
- Create Jack-o-Lantern Faces: Using a small knife, cut fun jack-o-lantern faces into the hollowed orange bell peppers. This step can be a fun activity for children to participate in depending on their age and skill.
- Stuff the Peppers: Spoon the meat and vegetable mixture into each bell pepper, filling them evenly. Arrange the stuffed peppers standing upright on a baking sheet lined with foil or wax paper for easy cleanup.
- Bake: Place the baking sheet in the preheated oven and bake the stuffed peppers uncovered for 20 minutes to heat thoroughly and soften the peppers slightly.
- Add Remaining Cheese and Finish Baking: Remove the baking sheet from the oven. Sprinkle the remaining 1 cup of cheese over the stuffed peppers. Return them to the oven and bake for an additional 5 minutes or until the cheese has melted and is bubbly.
- Serve: Take the stuffed peppers out of the oven and allow them to cool for 5 minutes before serving. Enjoy this festive and tasty dish with family and friends!
Notes
- Choose bell peppers that can stand upright to prevent the stuffing from spilling during baking.
- Use ground turkey for a leaner option or ground beef for a richer flavor.
- Adjust the taco seasoning amount to your taste preference or use homemade seasoning if preferred.
- Salsa flavor can be mild or spicy depending on your family’s tolerance.
- Mix cheeses or use any melting cheese of your choice such as mozzarella or Monterey Jack if desired.
- Carefully supervise children while cutting faces into peppers as knife use is involved.
- Covering the baking sheet with foil or wax paper makes cleanup easier.
- Leftovers can be refrigerated and reheated but are best eaten fresh.
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 320
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg
