Stuffed Jack-O-Lantern Bell Peppers Recipe -
Stuffed Jack-O-Lantern Bell Peppers Recipe

Stuffed Jack-O-Lantern Bell Peppers

Recipe by  

"My own stuffed bell pepper recipe with a festive twist for Halloween."

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Ingredients Edit and Save

Original recipe makes 6 peppers Change Servings
  • PREP

    25 mins
  • COOK

    1 hr

    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
  2. Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.
  3. Wash the peppers, and cut jack-o'-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other.
  4. Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2009

Can I rate my own recipe? Well, I'll speak for my family, they give it 5 stars. This is one of our favorite things to make this time of year as well as the rest of the year. It's delicious and I forgot to add that after they're done cooking I like to top them off with Ketchup right before serving. Yum! And they freeze good too if you want to make some ahead of time to stock the freezer.

Most Helpful Critical Review
Nov 17, 2010

I actually have to say that I did not like this recipe. I am a competent cook and I followed the instructions exactly, except for one thing: I didn't cut out the jackolantern faces. I've made other stuffed bell pepper recipes before and they always turned out fine, so I didn't think that cutting out the faces served any functional purpose, merely decorative. However, in retrospect, I may have been mistaken- this was very, very juicy, and before I served the peppers, I actually grabbed them with tongs and tipped them over to drain out all the excess fluids from the ground beef. That being said, I think if I had cut the faces (or at least cut tiny vents), it may have drained on its own... but either way, that was not my issue with this recipe. I think that, as written, it contains too much mustard! I used exactly the amount specified and it overpowered everything else... it tasted just like mustard ground beef, no other flavors. If I made it again, I would reduce the mustard to 2 tbs, 3 max, and also I would saute the onions with the garlic before adding them... otherwise they are still crunchy and spicy after cooking for an hour. Finally, I think I would nix the bread cubes and add a cup of italian bread crumbs instead, and perhaps some freshly chopped parsley. The recipe was lacking flavor or spice- all it tasted like was mustard. One thing I do have to say though is that the cook time and temperature were spot on- it was perfectly done. Just my input.

Feb 23, 2010

I left out the chili sauce/tomato and added a can of RoTel tomatoes. Used 1 1/2 cups regular cook oatmeal.

Oct 25, 2010

These turned out SO ADORABLE and the meat was tender and juicy! Instead of 1 small tomato, I drained and added a can of roasted tomatoes, 4 TBS of Worcestershire sauce, and only 1 teaspoon of chili sauce (my little kids don't like food that's too spicy). Next time, I'll try turkey ground meat and a little more chili sauce (2 teaspoons). I definitely recommend this for Halloween!

Nov 11, 2010

What a fun idea!!! I'm giving this 5 stars because we really enjoyed them and it will be the perfect meal for Halloween (they are so cute - the girls loved them!) but we didn't use the filling called for in the recipe (we don't eat beef). I stuffed orange bell peppers with seasoned black beans & rice layered with grated cheddar cheese. So yummy & festive!!! I wish I would have snapped a photo before we dug in because they were adorable! :-)

Nov 04, 2010

Every year we have guests for dinner, then onto trick-or-treating- lots of kids and parents! This is a great festive meal for everyone. A little freshly shredded parm cheese adds something extra. For the parents- these taste really good washed down with wine or beer : )

Nov 04, 2010

What a FAB presentation -- my 12 yr old daughter flipped out over this cleaver idea. I substituted rice for the the bread as I always think bread kind of zaps the flavor from meatloaf and other dishes like this, but otherwise it was wonderful. I've never seen my family gobble up stuffed peppers like they did these!

Oct 25, 2010

These were good...and creative! The bread was a bit soggy - I probably won't add it next time.


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  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 752 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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