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Best Easy Jack-o-Lantern Stuffed Peppers (Quick 30-Minute Dinner)

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Quick and forgiving stuffed peppers with jack-o-lantern faces that cook faster and bring fun to a weeknight dinner. Ready in 30 minutes with simple ingredients like ground beef, rice, and cheese.

Ingredients

Scale
  • 4 large orange bell peppers
  • 1 lb ground beef (80/20)
  • 1 cup cooked rice (white, brown, or cauliflower rice)
  • 1 cup shredded cheddar cheese (plus more for topping)
  • 1 small onion, diced (about ½ cup)
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes, drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Optional toppings: sour cream, chopped cilantro, sliced jalapeños

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the tops off each orange bell pepper—about ½ inch from the top. Set the tops aside. Scoop out the seeds and membranes from inside.
  2. Using a paring knife, carefully cut small triangle eyes and a jagged mouth into each pepper. You can also add a nose if desired. The holes should be big enough to see through but not so big that the filling falls out.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 2-3 minutes until it starts to soften. Add the ground beef and cook, breaking it up with a spoon, until browned—about 5-6 minutes. Drain off any excess fat if needed. Add the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir and cook for another minute.
  4. Add the cooked rice and drained diced tomatoes to the skillet. Stir everything together and let it cook for 2 minutes so the flavors meld. Remove from heat and stir in ½ cup of the shredded cheddar cheese. Taste and adjust seasoning if needed.
  5. Place the carved peppers in your baking dish, standing upright. If they wobble, trim a tiny slice off the bottom to make them flat. Spoon the filling into each pepper, packing it gently. Sprinkle the remaining ½ cup of cheese over the tops.
  6. Cover the baking dish with aluminum foil and bake for 15 minutes. Then remove the foil and bake for another 5-7 minutes, until the cheese is bubbly and the peppers are tender but still hold their shape.
  7. Let the peppers sit for 2-3 minutes before serving. Serve with sour cream, cilantro, or whatever toppings you like.

Notes

Don’t overbake the peppers—they should be tender but still have structure. If peppers wobble, trim a tiny slice off the bottom to level them. For faster cooking, microwave peppers for 2-3 minutes before stuffing. Drain diced tomatoes well to avoid soggy filling. Can be prepped up to 24 hours ahead and refrigerated unbaked; add 5 minutes to baking time. Freezes well for up to 3 months.

Nutrition

Keywords: stuffed peppers, jack-o-lantern peppers, quick dinner, weeknight dinner, ground beef, bell peppers, Halloween dinner, 30-minute meal

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