Jack O’ Lantern Stuffed Peppers
These Jack O’ Lantern Stuffed Peppers bring Halloween fun to the table without forgetting dinner still needs to hit. Sweet orange peppers get carved like little pumpkins, then packed with seasoned beef, sautéed onion and garlic, Spanish rice, and melted cheddar for a spooky meal that actually eats like comfort food.
Why This Recipe Works
Stuffed peppers already bring everything together in one bite—but using Spanish rice and cheddar takes them somewhere warmer and richer.
The roasted peppers soften naturally while the filling stays hearty and cheesy.
You get dinner and presentation all in one.
Flavor Notes
The orange peppers roast until slightly sweet and tender.
Inside, seasoned ground beef brings savory richness while sautéed onion and garlic build flavor underneath.
Spanish rice adds warmth and texture, and melted cheddar finishes everything with creamy comfort.
Serving Suggestions
Serve with:
- Cilantro lime rice
- Mexican street corn
- Roasted vegetables
- Garlic green beans
- Tortilla chips and salsa
- Simple avocado salad
Special Technique
Roast the filling—not steam it
Cook the beef mixture before stuffing and avoid overfilling with liquid.
That keeps the peppers from collapsing and lets the cheese melt into the rice instead of turning watery.
For cleaner jack-o-lantern faces, cut slightly larger openings than you think—you’ll lose a little shape while roasting.
Storage + Reheating
Refrigerator
Store covered up to 3 days.
Reheat
Bake at 350°F for 15–20 minutes.
Microwave
2–3 minutes covered.
Freezer
Freeze cooked filling separately up to 2 months.
Frequently Asked Questions
Q: Can I make these ahead?
A: Yes. Prep and stuff the peppers a day early and bake fresh.
Q: Can I use another cheese?
A: Monterey Jack, Pepper Jack, or Mexican blend all work.
Q: Can I use white rice?
A: Yes—but Spanish rice gives more flavor and fits the dish better.
Q: Will the carved faces collapse?
A: Slightly—and that actually makes them look more like carved pumpkins.
Jack O’ Lantern Stuffed Peppers
Ingredients
- 6 orange bell peppers
- 1 lb lean ground beef
- 1/2 white onion diced
- 4 garlic cloves minced
- 2 cups prepared Spanish rice
- 1 1/2 cups shredded cheddar cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp Cavender’s Greek Seasoning
- 1/2 tsp black pepper
- Extra cheddar cheese
Equipment
- Sharp knife
- Cutting board
- Large skillet
- Wooden spoon
- Mixing bowl
- Baking dish
- – Aluminum foil
- Measuring cups
- Measuring spoons
Method
- Preheat oven to 375 degrees.
- Slice the tops from the bell peppers and reserve them.
- Remove seeds and membranes from the inside of each pepper.
- Carefully carve simple jack o lantern faces into the peppers.
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic.
- Cook for 2 to 3 minutes until fragrant and softened.
- Add ground beef.
- Season with garlic powder, onion powder, paprika, cumin, Cavender’s Greek Seasoning, and black pepper.
- Cook until browned.
- Drain excess grease if needed.
- Add prepared Spanish rice to the skillet.
- Mix thoroughly until combined.
- Fold in 1 cup cheddar cheese.
- Remove from heat.
- Stand the peppers upright in a baking dish.
- Fill each pepper generously with the beef and rice mixture.
- Top each pepper with remaining cheddar cheese.
- Place the pepper tops back on.
- Add a small splash of water to the bottom of the baking dish.
- Cover loosely with aluminum foil.
- Bake for 35 minutes.
- Remove the foil and bake for another 10 to 15 minutes until the peppers soften and the cheese melts.
- Let the peppers cool for 5 minutes before serving.
- Serve warm with the tops slightly tilted for the jack o lantern effect.
