Halloween Jack O'Lantern Stuffed Peppers

Sink your teeth into these spooktacular Halloween Jack O’ Lantern Stuffed Peppers! Filled with mince, rice and crunchy veg all wrapped in a yummy tomato sauce. The kids will love this Halloween treat!

Ordinary stuffed bell peppers may get a thumbs down from some picky eaters, but not these Halloween Jack O’Lantern Stuffed Peppers!

These are a delightful twist on the classic stuffed pepper recipe that's perfect for a Halloween-themed dinner party or a fun kid-friendly meal.

You will carve spooky faces on the outside of the peppers to transform them into spooky jack-o’lanterns, like I do in these jack-o-'lantern puff pastry jam hand tarts - the kids will love them!

I have stuffed the peppers with delicious beef mince, rice and vegetables in a herby tomato sauce making it a nutritious and healthy meal. They are also dairy-free, egg-free and gluten-free!

The best thing is you can get creative with the fillings. Check out the variation section below for some more great ideas.

Serve these Halloween stuffed peppers alongside some spooky sausage mummies and gluten-free Halloween cookies to create a creepy buffet display.

For even more ideas check out these 15 allergy friendly spooky halloween treats.

🥘 Ingredients Needed

✋ Double check all packaging for allergens ✋

• Peppers - Use a mixture of red, yellow and orange bell peppers for a colourful display.
• Rice - For a speedy and easy option, mix in some microwave rice with the minced meat. But remember, you can't reheat microwave rice, so, if you're not serving right away, you can either add the rice just before serving or cook regular rice, which you can reheat safely. 
• Canned Tomatoes - These are used to create a tomatoey sauce for the mince. 
• Mince - I have used ground beef mince, but for a lighter option, you could substitute this for a chicken or turkey mince.
• Aromatics - Onion & garlic form the base of the sauce, infusing it with aromatic flavours.
• Sweetcorn - Think of these as the jack o' lantern's teeth that have fallen out! It's a fun way to sneak some veggies into the meal for picky eaters. Use up any leftover sweetcorn to make these egg-free courgette & sweetcorn fritters.
• Dried Herbs - I have used dried oregano and basil for ease but feel free to use fresh herbs if you have them.

See the recipe card for full information on ingredients and quantities.

⚡ Variations

• Make It Veggie/Vegan: Transform this into a delicious vegetarian or vegan dish by substituting the minced meat with vegan mince. You can also boost the protein content by throwing in kidney beans or any other bean you fancy.
• Give It A Cheesy Twist: Sprinkle some dairy-free cheese over the mince (or regular cheese if you are not dairy-free!) once it has been stuffed into the pepper, then pop in the oven for 5 minutes until the cheese gets all melty & gooey with the mince mixture.

✏️ How To Make Halloween Stuffed Peppers

⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️

Step 1: Slice the tops off the bell peppers, but don't get rid of them as you will need them for the recipe. Using a teaspoon carefully scoop any seeds or membranes from the pepper.

Step 2: Using a sharp paring knife, carve out a pumpkin face on the side of each pepper, Feel free to get as creative as you like! (photo 1)

Step 3: Next, arrange the peppers snugly in an ovenproof dish, and let them cook in a hot oven for about 25 to 30 minutes. You want them to soften up just enough to hold the delicious filling.

Note: If you are using standard rice, boil it now in a separate saucepan according to the packet instructions. If you are using microwave rice, skip this step.

Step 4: While the peppers are in the oven, it’s time to prepare the filling. In a good-sized saucepan, start by frying up the ground meat over medium heat for roughly 5 minutes, letting it brown nicely. Meanwhile, finely chop the onion and garlic, then add them to the pan with the meat. Depending on how much fat is in your meat, you might need to drain off any excess fat before adding the onion and garlic. Stir regularly and let them cook together for an additional 3 minutes until the onion and garlic have started to soften. (photo 2)

Step 5: Add the canned tomatoes, sweetcorn, oregano, basil, salt, and pepper to the saucepan. Give it a good stir, reduce the heat, and let it all simmer for 10 to 15 minutes, allowing the flavours to all come together. (photo 3)

Step 6: If you are using normal rice, drain it when it's cooked. If you are using microwave rice, warm it up according to packet instructions, then add to the filling mixture and give everything a good stir until the rice and mince are fully combined. (photo 4)

Step 7: Remove the peppers from the oven and using a spoon, generously stuff their empty cavities with the meat and rice mix. Don't hold back – press it down with the spoon to ensure they're fully stuffed.

Step 8:Place the pepper tops back onto the peppers and serve them right away!

🤔 Can I Make Stuffed Peppers Ahead Of Time?

You sure can! Cook and fill the peppers with the rice and mince mixture (only if using normal rice, as microwave rice cannot be reheated twice!) and leave them to chill in the fridge.

When you are ready to cook, place the stuffed peppers in a snug baking dish and cook in a preheated oven at 180˚C / 160˚Fan / 355˚F for 15-20 minutes until piping hot throughout.

💡 Tips & Tricks

• Use a small paring knife like this to carve the pumpkin faces into the peppers.
• If the peppers are wobbly and won't stay put, just trim a tiny bit from the bottom, but don't overdo it, or the filling might spill out!
• Sprinkle the stuffed peppers with some dairy-free cheese and pop them back in the oven for 5-10 minutes until the cheese has melted over the mince mixture.
• Bake the peppers in a narrow dish, arranged close together to help them stay standing up whilst they bake.
• If you decide to use normal rice, start to cook it at step 5 and follow the packet instructions. 
• Depending on how big the peppers are, you may have some leftover filling - freeze this for another day as it can be enjoyed as a full meal on its own!

🥡 How To Store

The peppers themselves are best eaten immediately after cooking otherwise they can become soggy.

If using microwave rice: Microwave rice cannot be reheated, so if you plan on having leftovers, only mix the rice with the mince you plan on using immediately. The mince mixture can be stored on its own in the fridge in an airtight container for up to 3 days.

Either reheat in the microwave or slowly in a saucepan on the hob until piping hot.

Freeze the mince mixture on its own in a freezer-safe container for up to 3 months. Defrost in the fridge overnight and reheat as above.

If using normal rice: Cool the rice and mince mixture as quickly as possible and store in an airtight container in the fridge for up to 3 days.

Either reheat in the microwave or slowly in a saucepan on the hob until piping hot.

You can freeze the rice and mince mixture safely in a freezer-safe container for up to 3 months, however, note that the texture may change and the rice may become mushy. Defrost in the fridge overnight and reheat as above.