These Halloween Stuffed Peppers are the perfect festive dish for your Halloween gatherings. They are easy to make, and you can have a scary good dinner ready in extra minutes!
Plus, making these peppers into little jack-o'-lanterns, monsters, and Frankenstein is a fun way to bring some spooky vibes to your Halloween dinner. They look so fun that even the picky eaters won't complain about eating their vegetables.
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Why you'll love this recipe
✔️You only need simple ingredients so you don't have to worry about spending a lot of money in the grocery store.
✔️ The funny faces are perfect for a fun Halloween dinner.
✔️You can prep them ahead so you can spend more time trick-or-treating with your kids.
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- large bell peppers - use a variety of colors orange, red, yellow and green bell peppers
- olive oil
- onion
- ground beef
- canned diced tomatoes
- tomato sauce
- orzo
- chicken stock
- dried Italian seasoning
- salt and pepper
- shredded cheddar or Monterey jack cheese
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat the oven.
- Wash peppers. Using a sharp knife cut off the top of each pepper. Set tops aside. Remove seed and membranes from inside peppers. Be sure to clean out all of the seeds. Using a pairing knife cut the faces into each pepper.
- Over medium heat add oil to a large pan or dutch oven. Add onion and cook 2-3 minutes or until translucent.
- Next, add ground beef, cook another 4-5 minutes or until no longer pink. Drain excess grease.
- Return pan to stove, add tomatoes, tomato sauce, orzo, chicken stock, and seasonings. Simmer uncovered on low for approximately 10-12 minutes. Stir in 1 cup of cheese.
- Fill prepared peppers with the ground beef mixture, topping each pepper with additional cheese.
- Place peppers and lids in an oven safe casserole dish. Cover with foil. Bake for 30-35 minutes or until peppers have softened.
Equipment
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- large baking dish
- small sharp knife
- large bowl
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FAQ's
No, for this recipe I don't recommend boiling these peppers first as it will make them too soft and wrinkled to crave.
If your peppers are soggy most likely your meat mixture was too wet. Make sure to follow this recipe closely.
No, for this festive twist on traditional stuffed peppers, we are using tortilla chips instead of white rice.
Deb's tips
- You can use any color of fresh bell pepper to make these stuffed peppers. I like to use a mix of colors so that I can make so many different types of peppers.
- Be careful when you slice the top of the peppers off. You want to have an even cut on the top.
- Use a gentle hand when you stuff the peppers as the carved peppers can break very easily.
- I like to use a sharp paring knife to cut the jack o’lantern faces. The small sharp knife works well to cut out the jack o'lantern face.
- Make sure that you look for fresh bell peppers in your grocery store. You want to ensure that they are firm on the outside and free of any blemishes.
Variations
- Want to make this a little healthier? Swap out the ground beef or ground chicken or lean ground turkey. They will still turn out great.
- For additional flavor, you can add a minced garlic clove, a sprinkle of black pepper, or a dash of Worcestershire sauce to your meat mixture.
- Feel free to get creative with the type of cheese that you use, we like to use cheddar cheese or mozzarella cheese but the options are endless.
- Not a fan of green chili peppers? Swap out the Rotel for a can of diced fire-roasted tomatoes instead. You will enjoy the slightly smoky flavor that it will add.
- Do you like things spicy? You can add more heat to these peppers by mixing some red pepper flakes, chili powder, or even diced jalapenos into your meat mixture before you stuff the peppers.
Storage
Refrigerate - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Freeze - these stuffed peppers can be frozen for up to 3 months. To freeze, place cooled peppers in an airtight container and store them in the freezer until you are ready to reheat them.
Reheat - To reheat the peppers, preheat your oven to 350 degrees and bake for 20-25 minutes or until heated through. You can also microwave individual servings for 1-2 minutes.
Related recipes
- Do you need more of a quick weeknight dinner before you take the kids out trick-or-treating? If so, then try these Halloween Hotdog Fingers. They are still spooky but so simple to make.
- Are you looking for more fun Halloween dinner ideas? If so, I've got a list of Easy Halloween Party Foods that kids always love. You can find something for everyone on this delicious list of recipes.
- I have to admit that out of all the Halloween meal ideas that I've tried over the years, these Halloween Pot Pies are still one of my favorites. This is just something so comforting about a warm pot pie.
Serve with
- While these peppers can be served as a whole meal themselves, I like to turn them into a fun Halloween dinner by pairing them with a side of the Shrunken Head Halloween Potatoes. Your kids will love these tiny little potatoes.
- If you are like me and you like to indulge in a sweet treat after your meal, whip up a batch of these Halloween Rice Krispie Treats. Not only are they easy to make, but they are slightly spooky and will look great on your dinner table.
- If you ask me nothing says Happy Halloween more than an adult beverage. And, I've got a list of over 25 Boozy Cocktails that are bound to add some fun to your Halloween night.
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Jack O Lantern Stuffed Peppers
Ingredients
- 6-8 large bell peppers orange and green
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 pound ground beef
- 14.5 ounce can diced tomatoes
- 8 ounce can tomato sauce undrained
- ¾ cup orzo
- 1 cup chicken stock
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 ½ cups shredded cheddar or Monterey jack cheese divided
Instructions
- Preheat oven to 350o F
- Wash peppers. Using a sharp knife cut off the top of each pepper. Set tops aside. Remove seed and membranes from inside peppers. Be sure to clean out all of the seeds. Using a pairing knife cut the faces into each pepper.
- Over medium heat add oil to a large pan or dutch oven. Add onion and cook 2-3 minutes or until translucent.
- Next, add ground beef, cook another 4-5 minutes or until no longer pink. Drain excess grease.
- Return pan to stove, add tomatoes, tomato sauce, orzo, chicken stock, and seasonings. Simmer uncovered on low for approximately 10-12 minutes. Stir in 1 cup of cheese.
- Fill prepared peppers with the ground beef mixture, topping each pepper with additional cheese.
- Place peppers and lids in an oven safe casserole dish. Cover with foil. Bake for 30-35 minutes or until peppers have softened.
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