Stuffed Jack-O’-Lantern Peppers

These Stuffed Jack-O’-Lantern Bell Peppers offer a festive and delicious way to celebrate fall gatherings or Halloween dinners. Carved to look like mini jack-o’-lanterns and filled with a savory ground beef mixture, they bring both fun and hearty flavor to the table. Baking the peppers until tender develops a comforting, rich taste that everyone will enjoy.

I first made these for a Halloween gathering, and the kids were instantly captivated by the carved faces. Now it’s become a tradition that adds joy to our seasonal meals.

Ingredients

• Six orange bell peppers: because their bright color mimics classic jack-o’-lanterns best choose firm peppers without blemishes
• One pound of ground beef: for a rich and satisfying protein base look for fresh meat with good marbling
• One egg: to help bind the filling so it holds together nicely during baking
• Four slices of whole wheat bread, cubed: which absorb juices and add texture stale bread works well here
• One small onion, chopped finely: to bring sweetness and aroma yellow onions are a great choice
• One small tomato, diced: for freshness and moisture
• Two cloves of garlic, minced: to boost savory depth—fresh garlic is the best for aroma and taste
• Half a cup of chili sauce: adds mild sweetness and a subtle tang choose a good-quality brand without additives
• Quarter cup yellow mustard: introduces a gentle sharpness that balances flavors
• Three tablespoons Worcestershire sauce: for umami richness and complexity
• Quarter teaspoon salt: season the filling well without overpowering
• Quarter teaspoon pepper: for mild heat and enhancing the overall flavor

Step-by-Step Instructions

Sauté the aromatics:

Although the recipe doesn’t call for pre-cooking, you can gently soften the onion and garlic in a pan over medium heat for five minutes to deepen their flavor before mixing with the beef.

Mix the filling:

Combine ground beef, egg, bread cubes, chopped onion, diced tomato, minced garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a large bowl. Mix lightly just until everything is incorporated. Avoid over-mixing to keep the filling tender.

Prepare the peppers:

Wash each bell pepper thoroughly. Using a sharp paring knife, carefully carve out jack-o’-lantern faces with triangle eyes and noses, and jagged smiles. Remove the tops and scoop out seeds and cores completely to create hollow vessels for stuffing.

Stuff the peppers:

Spoon the beef mixture gently and loosely into each hollow pepper, filling but not packing it down. Arrange the stuffed peppers upright and close together in a lightly greased 11 by 17-inch baking dish to support each other.

Bake:

Place the baking dish in a preheated oven at 350 degrees Fahrenheit or 175 degrees Celsius and bake for approximately one hour. The peppers should become tender and the filling fully cooked. You can test doneness by checking that the meat’s internal temperature reaches 160 degrees Fahrenheit.

Bookmark

My favorite part is the carving step when the kitchen fills with the scent of fresh peppers and the kids gather around to help. It makes the cooking experience as joyful as the eating.

Storage Tips

Cool the peppers completely before storing leftovers in an airtight container in the refrigerator. They keep well for up to three days. To freeze, wrap each stuffed pepper tightly in plastic wrap or foil and place in a freezer bag to prevent freezer burn, storing for up to two months. Reheat in a 350-degree oven until warmed through or in a microwave for convenience.

Ingredient Substitutions

Ground turkey, chicken, or plant-based meat can replace beef to suit dietary preferences or lighten the dish. If you want a cheesy flavor, add shredded cheddar or mozzarella into the filling or sprinkle on top during the last 10 minutes of baking. Substitute cooked rice or quinoa for bread cubes to make it gluten-free or add texture. For extra heat, stir in chili powder or your favorite hot sauce.

Serving Suggestions

Serve these stuffed peppers with mashed potatoes or a crisp green salad to round out the meal. Roasted root vegetables also pair beautifully and complement the rich flavors inside the peppers.

Pro Tips

• Make sure to support the peppers close together in the baking dish to keep them standing upright throughout baking.
• I learned the hard way to avoid overmixing the filling because it can make the texture tough and dense.
• Don’t skip carving the faces if you want to really elevate the fun factor but keep knives away from children unless supervised.

Common Recipe Questions

→ Can I use different colored bell peppers?

Yes, red and yellow bell peppers can be used to add color variety and taste nuances, while still holding the filling well.

→ Is it possible to prepare the stuffed peppers ahead of time?

Absolutely, you can stuff the peppers a day in advance and keep them refrigerated until baking to save time on serving day.

→ How do I keep the peppers standing upright during baking?

Arrange the peppers tightly in the baking dish so they support each other, or use crumpled aluminum foil as props for stability.

→ Are the carved faces necessary for flavor or texture?

The carvings are mainly for decoration and a festive touch; the dish tastes the same without carving the faces.

→ What are good side dishes to pair with these stuffed peppers?

Serve with mashed potatoes, fresh green salad, or roasted seasonal vegetables to complement the hearty filling.

→ Can cheese be added to the filling?

Yes, mixing shredded cheddar or mozzarella into the filling or sprinkling on top enhances richness and flavor.

→ How spicy is the chili sauce used in the filling?

The chili sauce used is generally mild and slightly sweet, but you can adjust it by choosing hotter variants or adding chili powder.

→ How can I tell when the filling is fully cooked?

The filling is done when the internal temperature reaches 160°F (71°C) and the peppers feel tender when pierced with a fork.

→ Is it okay to substitute breadcrumbs for the bread cubes?

Yes, about a half cup of breadcrumbs can replace cubed bread to help bind the filling.

→ How can I make this dish gluten-free?

Use gluten-free bread or omit bread entirely, substituting with cooked rice or oats to maintain texture and binding.