Halloween Stuffed Peppers: the fun Jack-O’-Lantern main recipe

For your next Halloween party or dinner, you must serve these kid-friendly Jack-O'-Lantern stuffed peppers. This is a fun, festive and flavor-packed main dish just like regular stuffed peppers.

First, choose your favorite bell peppers – red, green or yellow are all perfect. Very easy to make even with children, just hollow out the peppers, carve them just like a classic Jack-O'-Lantern pumpkin with a small, sharp knife, stuff them with tomatoes, rice and ground beef, then bake. You can customize these Halloween stuffed peppers as you want, just be creative!

Tips for making Halloween Stuffed Peppers

To prevent your stuffed peppers from being soggy, make sure not to overbake them.

If you want to make sure your stuffed peppers stand upright while baking, you can also place them in a large muffin tin.

Halloween Stuffed Peppers Variations

You can customize the recipe for Halloween stuffed peppers any way you like. For a low-carb option, replace the rice with cauliflower rice.
If you want to make them healthier, you can substitute ground beef for chicken or turkey.
Craving vegetarian Jack-O'-Lantern stuffed peppers? Remove the ground beef and add sautéed vegetables. For a vegan version, also replace cheese and chicken stock with a vegan-friendly option.

If you don't want to use rice, add cooked spaghetti.

How to store Jack-O'-Lantern Stuffed Peppers

Once cool, you can store Halloween stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat them, bake the peppers at 350°F for 15-18 minutes or until hot.

How to make Halloween Stuffed Peppers

Clean the bell peppers and cut the top of each one.

White a small sharp knife, make the Jack-O'-Lantern look – eyes, nose and mouth.

In a pan, heat oil, then add onion and cook for about 5 minutes.

Add garlic and then the ground beef. Mix using a wooden spoon.

After 10 minutes, add roasted tomatoes, chicken stock and rice. Cook all together for about 10 minutes.

Stuff the peppers with the rice mixture, then cover with shredded cheese and with the top.

Bake at 350°F/175° C for 30 minutes or until fork tender.

Serve and enjoy!