Name: Spooky Stuffed Bell Peppers
Prep time: 20 min
Cook time: PT-488857H59M43S
Total time: 1 h
Cuisine: American
Ingredients: 6 bell peppers (orange, red, or yellow); 1 lb (450 g) ground beef or ground turkey; 1 cup cooked white rice; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 1/2 cups tomato sauce; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 teaspoon Italian seasoning (or taco seasoning); 1/2 cup shredded mozzarella or cheddar cheese (optional)

Spooky stuffed bell peppers are a fun, festive twist on a classic comfort food. I love how these bell peppers transform into mini jack-o’-lanterns, making them perfect for Halloween or fall-themed dinners. They’re stuffed with a savory blend of meat, rice, and tomato sauce—wholesome, hearty, and full of flavor.

Why You’ll Love This Recipe

I love that this recipe is playful, filling, and easy to make. It’s a great way to get into the Halloween spirit while serving a nutritious meal. The carved faces make them fun for kids and adults alike, and the filling is comforting and satisfying. I also like how versatile this recipe is—I can switch up the filling or make it vegetarian if I want to. It’s perfect for weeknights, meal prep, or themed dinner parties.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 bell peppers (orange, red, or yellow work great for a Halloween look)
1 lb (450 g) ground beef or ground turkey
1 cup cooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ cups tomato sauce
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon Italian seasoning (or taco seasoning, if preferred)
½ cup shredded mozzarella or cheddar cheese (optional, for topping)

Directions

I preheat the oven to 375°F (190°C).
I wash the bell peppers and slice off the tops, keeping them to use as “lids.” I remove the seeds and membranes from the insides.
Using a small paring knife, I carefully carve jack-o’-lantern faces into one side of each pepper.
In a large skillet, I heat the olive oil over medium heat. I sauté the chopped onion and garlic for 2–3 minutes until fragrant.
I add the ground beef or turkey and cook it until fully browned, breaking it apart with a spatula.
I stir in the cooked rice, tomato sauce, salt, pepper, and Italian seasoning. I let the mixture simmer for 5 minutes.
I spoon the meat mixture into the hollowed peppers until they’re fully stuffed.
I place the stuffed peppers upright in a baking dish and top each with its pepper lid.
I cover the dish with foil and bake for 30–35 minutes.
If I’m using cheese, I uncover the dish, sprinkle the cheese on top, and return it to the oven for an additional 5–10 minutes, until melted.

Servings and timing

This recipe makes 6 servings—1 stuffed pepper per person.
Prep time: 20 minutes
Cook time: 35–45 minutes
Total time: Approximately 1 hour

Variations

I use quinoa instead of rice when I want a protein-packed option.
For a vegetarian version, I swap the meat for black beans, lentils, or a plant-based crumble.
I like to add diced mushrooms or zucchini to the filling for extra veggies.
I sometimes use taco seasoning and add corn and black beans for a Tex-Mex twist.
For a spicy kick, I stir in red pepper flakes or hot sauce to the filling.

storage/reheating

I store any leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. For reheating, I cover them with foil and bake at 350°F (175°C) for 15–20 minutes, or I microwave them individually for 2–3 minutes until heated through. They can also be frozen for up to 2 months—when ready to eat, I thaw them overnight in the fridge and reheat as usual.

FAQs

How do I keep the bell peppers from tipping over in the pan?

I slice a very thin layer off the bottom of each pepper to help them stand up straight without falling over in the dish.

Can I make these a day in advance?

Yes, I often prepare and stuff the peppers the night before. I store them in the fridge and bake them just before serving.

Should I pre-cook the peppers before stuffing?

No, I find that baking them filled softens the peppers just right while keeping their shape.

What’s the best way to carve the jack-o’-lantern faces?

I use a small, sharp knife or a pumpkin carving tool. Drawing the face with a food-safe marker before cutting helps guide me.

Can I use brown rice instead of white rice?

Absolutely. I’ve used brown rice plenty of times—it adds a slightly nuttier flavor and works just as well.

Conclusion

These spooky stuffed bell peppers are festive, filling, and full of flavor. I love making them in the fall, especially around Halloween, when I want something both comforting and fun. They’re easy to prepare, endlessly customizable, and always a crowd-pleaser. Whether I’m serving them to family or friends, they always bring smiles to the table.