Jack-o-Lantern Stuffed Peppers (Halloween Dinner)

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// UPDATED Sep 25, 2026

Halloween Stuffed Peppers Recipe Tips

Look for the best-shaped peppers. Choose ones that are wide, firm, and pretty flat on the bottom so they stand upright.

Keep the facial features simple. Large triangles and wide mouths are easiest to cut with a small paring knife.

Drain the ground beef well before adding it to the peppers. This prevents excess liquid from collecting inside the peppers, which can make them soggy.

A close-up view of a baked orange bell pepper carved with triangular eyes and a jack-o'-lantern grin, filled with seasoned ground beef, corn, black beans, and melted cheddar under a lifted pepper stem cap.

Ingredients

Peppers: You need 6 large orange bell peppers with flat bottoms so they sit upright. Yellow peppers work as an alternative.

Meat & Aromatics: You’ll need 1 pound ground beef, ½ cup diced yellow onion, and 2 cloves minced garlic. You can swap in ground turkey or lean ground chicken for beef. Instead of onion and garlic, use ½ teaspoon onion powder and ½ teaspoon garlic powder.

Grains & Beans: Use 1 cup of cooked white rice and 1 can of black beans, rinsed and drained. Brown rice, quinoa, or pinto beans make easy swaps.

Vegetables & Sauce: Use 1 cup of frozen corn kernels and 1 cup of your preferred salsa. Alternatively, use fresh or canned, drained corn.

Cheese & Seasoning: You’ll need 1 cup of shredded cheddar cheese (divided), 1 packet of taco seasoning, and salt and pepper on hand. Pepper Jack or Monterey Jack work well in place of cheddar.

An overhead flat lay of recipe ingredients labeled in white bowls, including ground beef, orange bell peppers, black beans, yellow onion, taco seasoning, garlic, frozen corn, salsa, shredded cheddar cheese, and white rice.

How To Make Jack O Lantern Stuffed Peppers

Prep the Peppers: Slice the top stems off the 6 orange bell peppers and set the tops aside. Scoop out and discard the seeds and white membranes.

Carve the Peppers: Use a small paring knife to carve jack-o’-lantern faces into one side of each pepper. Stand the carved peppers upright in a 9×13-inch baking dish.

Brown the Meat: In a large skillet over medium-high heat, add 1 pound ground beef and ½ cup diced yellow onion. Cook for about 8 minutes, breaking the beef into small crumbles, until browned throughout. Drain any excess grease from the pan.
A three-panel process collage showing cored bell pepper halves in a baking dish on the left, carved jack-o'-lantern bell peppers in the center, and browned ground beef cooking with onions in a white skillet on the right.

A three-panel process collage showing cored bell pepper halves in a baking dish on the left, carved jack-o'-lantern bell peppers in the center, and browned ground beef cooking with onions in a white skillet on the right.

Season the Beef: Add the 2 cloves of minced garlic and 1 packet of taco seasoning to the skillet. Cook for 1 minute, until fragrant.

Mix the Filling: Remove the skillet from the heat. Stir in 1 cup cooked white rice, 1 can rinsed black beans, 1 cup frozen corn, 1 cup salsa, and ½ cup shredded cheddar cheese. Season with salt and pepper to taste.

Stuff the Peppers: Spoon the meat and rice mixture evenly into the cavities of each prepared pepper, packing gently so the filling shows through the carved facial openings.
A three-panel collage displaying seasoned taco beef in a skillet on the left, beef mixed with black beans, corn, rice, and shredded cheese in the center, and carved bell peppers filled in a baking dish on the right.

A three-panel collage displaying seasoned taco beef in a skillet on the left, beef mixed with black beans, corn, rice, and shredded cheese in the center, and carved bell peppers filled in a baking dish on the right.

Initial Bake: Cover the baking dish tightly with aluminum foil. Bake at preheated 375°F for 30 minutes, until the peppers begin to soften.

Add Cheese and Finish: Remove the dish from the oven and discard the foil. Sprinkle the tops with the remaining ½ cup of shredded cheddar cheese. Return the uncovered dish to the oven and bake for 10 minutes, until the cheese melts and bubbles.

Garnish and Serve: Place the reserved pepper stem tops back onto each pepper to complete the jack-o’-lantern look. Serve warm.
A three-panel collage showing stuffed bell peppers topped with shredded cheddar on the left, melted cheese over the baked filling in the center, and finished peppers with their stem caps replaced on the right.