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Best Easy Jack-O-Lantern Stuffed Bell Peppers Recipe

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These festive jack-o-lantern stuffed bell peppers are filled with a savory mixture of ground beef, Italian sausage, rice, and cheese, then baked until tender and golden. Perfect for Halloween parties or a fun family dinner, they’re quick, easy, and guaranteed to impress.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1/2 lb Italian sausage (mild or hot)
  • 1 cup cooked white rice
  • 1 small yellow onion, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 can (15 oz) tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • 1 cup shredded mozzarella cheese (plus more for topping)
  • 1/4 cup grated Parmesan cheese
  • 6 large orange bell peppers
  • 1 tbsp olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Start a pot of water for par-cooking the peppers.
  2. Wash and dry the orange bell peppers. Using a sharp paring knife, cut a small circle around the stem of each pepper—about the size of a quarter. Lift off the top carefully, then scoop out the seeds and membranes from inside. (Optional: chop the tops and add to the filling.)
  3. Carve jack-o-lantern faces into each pepper: cut triangle eyes and a zigzag mouth. Make the eyes a little bigger than you think—they shrink during baking. Place the carved peppers upright in a baking dish.
  4. Bring a large pot of water to a boil. Carefully lower the peppers into the water using a slotted spoon. Boil for 3-4 minutes until they start to soften but still hold their shape. Drain and set aside to cool slightly.
  5. While the peppers par-cook, heat a large skillet over medium-high heat. Add the ground beef and Italian sausage, breaking it up with a wooden spoon. Cook for 5-6 minutes until browned, then add the diced onion and minced garlic. Cook for another 2-3 minutes until the onion is translucent. Drain off any excess fat.
  6. Stir in the dried oregano, dried basil, smoked paprika, and a generous pinch of salt and pepper. Cook for 30 seconds until fragrant.
  7. Pour in the tomato sauce and stir in the cooked rice. Let everything simmer together for 3-4 minutes. Taste and adjust seasoning.
  8. Remove the skillet from heat. Stir in the mozzarella and Parmesan until just combined.
  9. Spoon the filling into each carved pepper, packing gently but firmly. Don’t overstuff—leave a little room. Mound the filling slightly on top.
  10. Sprinkle extra mozzarella on top of each stuffed pepper.
  11. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and the peppers are tender.
  12. Let the peppers rest for 5 minutes before serving.

Notes

Don’t skip par-cooking the peppers—it prevents them from being crunchy. Make the faces bigger than you think because they shrink during baking. Use a cookie cutter for perfect eyes. Don’t overstuff the peppers to avoid splitting. Let them rest for 5 minutes after baking to help them hold their shape. For a vegetarian version, use cooked lentils or plant-based ground meat. For a low-carb version, substitute cauliflower rice. For a spicy version, use hot Italian sausage and add red pepper flakes. For a cheese lover’s version, mix in 1/2 cup cream cheese. For a Mexican-inspired version, use cumin, chili powder, salsa, and Monterey Jack cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, bake at 350°F for 10-12 minutes or microwave for 2-3 minutes. To freeze, assemble completely but do not bake; wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before baking, adding 5-10

Nutrition

Keywords: stuffed bell peppers, jack-o-lantern peppers, Halloween dinner, stuffed peppers recipe, easy stuffed peppers, ground beef stuffed peppers, festive dinner

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