I started making these stuffed jack-o’-lantern bell peppers about three years ago when my kids begged for “spooky food” for Halloween dinner. Now it’s become our October tradition – and honestly, these stuffed jack-o’-lantern bell peppers are just as good for a regular Tuesday night when you need something fun to break up the week. The whole wheat bread in the filling keeps everything moist and adds a hearty texture that even my picky 8-year-old approves of. Plus, orange bell peppers are packed with vitamin C – according to USDA FoodData Central, bell peppers provide over 100% of your daily vitamin C needs in just one pepper!
If you’re looking for more family-friendly main dishes that work for busy weeknights, check out my huli huli chicken or these bang bang chicken skewers – both are kid-approved favorites at our house!
Key Takeaways
- Stuffed jack-o’-lantern bell peppers are a fun Halloween dish that kids can enjoy any day.
- The recipe requires orange bell peppers, ground beef, and whole wheat bread for a hearty texture.
- Follow simple steps: prepare the filling, carve faces, stuff the peppers, and bake at 350°F for 60 minutes.
- Customize with vegetarian options, cheese, or spices for extra flavor.
- Leftovers store well in the fridge for 3-4 days or can be frozen for 3 months; they taste even better the next day.
Estimated reading time: 7 minutes
Table of contents
Stuffed Jack-O'-Lantern Bell Peppers
These adorable carved bell peppers are stuffed with a savory beef and whole wheat bread filling, perfect for Halloween dinner or any cozy fall evening.
Ingredients
- 6 orange bell peppers
- 1 pound ground beef
- 1 egg
- 4 slices whole wheat bread, cubed
- 1 small onion, chopped
- 1 small tomato, diced
- 2 cloves garlic, minced
- 1/2 cup chili sauce
- 1/4 cup prepared yellow mustard
- 3 tablespoons Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 350°F and grease an 11x17-inch baking dish.
- In a large bowl, mix together ground beef, egg, cubed bread, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper until combined.
- Wash bell peppers and carefully carve jack-o'-lantern faces on the front of each pepper with triangle eyes and pointy smiles.
- Slice off pepper tops and remove seeds and membranes.
- Fill each pepper with beef mixture until packed full.
- Place stuffed peppers upright in prepared baking dish, leaning against each other for support.
- Bake for 60 minutes until peppers are tender and filling is cooked through.
- Let cool for 5 minutes before serving.
Notes
- Swap ground beef for ground turkey or chicken for a leaner option.
- Make ahead: Stuff peppers and refrigerate up to 24 hours before baking.
- For spicier peppers, add 1/2 teaspoon cayenne to the filling.
- Leftovers keep well for 3-4 days refrigerated.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 388Total Fat: 15gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 98mgSodium: 772mgCarbohydrates: 37gFiber: 6gSugar: 18gProtein: 27g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Here’s everything you need to make these fun Halloween peppers:
- 6 orange bell peppers (look for ones that stand upright on their own)
- 1 pound ground beef (80/20 blend works perfectly)
- 1 egg
- 4 slices whole wheat bread, cubed (day-old bread actually works better)
- 1 small onion, chopped
- 1 small tomato, diced
- 2 cloves garlic, minced
- 1/2 cup chili sauce
- 1/4 cup prepared yellow mustard
- 3 tablespoons Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 11×17-inch baking dish
- Sharp paring knife for carving faces into stuffed jack-o’-lantern bell peppers
Detailed Cooking Instructions
Time needed: 1 hour and 20 minutes
Carved orange bell peppers filled with seasoned ground beef and whole wheat bread mixture, baked until tender.
- Prep oven and dish
Preheat your oven to 350°F and grease an 11×17-inch baking dish thoroughly so nothing sticks.
- Make the filling
In a large bowl, combine ground beef, egg, cubed bread, chopped onion, diced tomato, minced garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper. Mix with your hands until everything is evenly distributed – this is the best way to get a uniform texture.
- Carve pepper faces
Wash peppers and use a sharp paring knife to carefully carve jack-o’-lantern faces on one side of each pepper. Triangle eyes and a zigzag smile work best – keep the cuts simple so the peppers stay sturdy.
- Prep peppers
Slice off the top of each pepper and remove all seeds and white membranes inside. A spoon works great for scraping out the insides completely.
- Stuff peppers
Pack the beef filling into each pepper until full, pressing down gently as you go to eliminate air pockets. Don’t be shy – really fill them up.
- Arrange and bake
Place stuffed peppers upright in the baking dish, positioning them close together so they lean on each other and stay standing. Bake for 60 minutes until peppers are tender when pierced with a fork and the filling reaches 160°F internally.
According to the USDA Food Safety guidelines, ground beef should reach an internal temperature of 160°F to safely destroy harmful bacteria like E. coli. - Cool and serve
Let the peppers rest for 5 minutes before serving – they hold a lot of heat inside. Serve with the carved faces facing forward for maximum Halloween charm.
Tips & Tricks
- Choose peppers with flat bottoms so they stand up easily – this makes a huge difference when you’re trying to arrange stuffed jack-o’-lantern bell peppers in the pan.
- Day-old bread works better than fresh because it absorbs the juices without getting mushy. I actually leave bread out overnight specifically for this recipe.
- If your peppers keep tipping over, slice a tiny bit off the bottom to create a flat surface, just don’t cut through to the inside.
- Ground turkey or chicken works great as a leaner option, but add an extra tablespoon of Worcestershire sauce for more flavor since they’re milder than beef.
- Make the filling up to a day ahead and keep it refrigerated – just stuff and bake when you’re ready to cook these stuffed jack-o’-lantern bell peppers.
You Might Also Like
If you loved these stuffed peppers, you’ll want to try these other family-friendly main dishes:
Frequently Asked Questions
No, you don’t need to boil them first. Baking for a full hour at 350°F makes the peppers perfectly tender without the extra step, and they hold their shape better this way.
The biggest mistake is not removing all the seeds and membranes – they make the peppers bitter. Also, don’t underfill them or the peppers will collapse as they cook. Pack that filling in firmly.
This recipe uses ground beef mixed with whole wheat bread cubes, egg, onion, tomato, garlic, and a tangy sauce made from chili sauce, mustard, and Worcestershire sauce. The bread keeps everything moist and adds great texture.
Don’t add extra liquid to the filling, and make sure to pack it in tightly to prevent steam pockets. Also, let them rest for 5 minutes after baking so excess moisture can settle before serving.
Variations & Add-Ins
- Make vegetarian jack-o-lantern peppers by replacing beef with cooked rice, black beans, and corn – add cumin and chili powder for flavor.
- For stuffed peppers with rice, swap half the bread cubes for cooked white or brown rice and reduce baking time to 45 minutes.
- Add 1/2 cup shredded cheddar cheese to the filling for extra richness, or sprinkle cheese on top during the last 10 minutes of baking.
- Make it spicier by adding diced jalapeño to the filling or using spicy chili sauce instead of regular.
- For ground turkey stuffed peppers, use 93% lean ground turkey and add 2 tablespoons olive oil to the filling to keep it moist.
- Love experimenting with chicken recipes? My chimichurri chicken thighs use a similar baking method and are perfect for meal prep too!
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | No | Use gluten-free bread cubes or replace bread with cooked quinoa |
| Dairy-Free | Yes | This recipe contains no dairy – naturally dairy-free |
| Vegan | No | Replace beef with lentils and quinoa, use flax egg instead of regular egg |
| Keto | No | Omit bread and add riced cauliflower instead, reduce tomato |
| Nut-Free | Yes | No nuts in this recipe – safe for nut allergies |
Storage, Freezing & Reheating
- Fridge: Store leftover stuffed peppers in an airtight container for 3-4 days. They actually taste even better the next day after the flavors have time to blend.
- Freezer: Freeze stuffed jack-o’-lantern bell peppers for up to 3 months. Wrap each pepper individually in plastic wrap, then place in a freezer bag to prevent freezer burn.
- Thawing: Thaw frozen peppers overnight in the fridge for best texture. Don’t thaw at room temperature since the filling contains meat.
- Reheat: Warm in a 350°F oven for 20-25 minutes until heated through, or microwave individual peppers for 2-3 minutes. Add a tablespoon of water to the dish before reheating to keep them moist.
- Make-ahead tip: Stuff the peppers up to 24 hours ahead and keep refrigerated, then bake when ready. This is perfect for busy Halloween nights when you need dinner to be mostly done.
Save This Recipe for Later
These stuffed jack-o’-lantern bell peppers are always a hit at our house, and they make October dinners so much more fun. Pin this recipe for your Halloween meal planning or share it with a friend who loves festive food!
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