Halloween Jack-o’-Lantern Stuffed Peppers with Oozing Cheese
These festive, carved orange bell peppers are stuffed with a savory, perfectly seasoned mix of beef, rice, and marinara. The trick to making them truly photo-worthy? Hiding a solid block of cheese right behind the carved mouths so it melts and oozes out as they bake, creating a deliciously spooky centerpiece for your Halloween dinner.
- Total Time95 minutes
- Yield4 stuffed peppers (serves 4) 1x
Ingredients
Scale
The Peppers
- 4 large orange bell peppers
- 4 oz (115 g) cheddar or mozzarella cheese, cut into 4 solid cubes
- 1 cup (240 ml) marinara or pasta sauce
The Filling
- 1 lb (450 g) ground beef (80/20 preferred)
- 1 ½ cups (240 g) cooked white rice, cooled
- 1 cup (115 g) shredded sharp cheddar cheese
- ½ cup (120 ml) marinara or pasta sauce
- ½ cup (75 g) finely diced yellow onion
- 1 tbsp (15 ml) Worcestershire sauce
- 1 ½ tsp kosher salt
- 1 tsp garlic powder
- 1 tsp freshly ground black pepper
Instructions
- Prep the peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and set them aside. Carefully carve out the inner seed pods and white membranes. Using a small, sharp paring knife, carve eyes, a nose, and a mouth into the flattest side of each pepper. If the peppers don’t sit upright, shave a paper-thin slice off the bottom to stabilize them (be careful not to cut a hole).
- Mix the filling: In a large mixing bowl, combine the ground beef, cooked rice, shredded cheddar cheese, ½ cup (120 ml) of the marinara sauce, diced onion, Worcestershire sauce, kosher salt, garlic powder, and black pepper. Use your hands or a large spoon to mix everything until just combined—do not overwork the meat.
- Stuff and hide the cheese: Spoon the meat mixture into the carved peppers, filling them about halfway. Take one of your solid cheese cubes and press it firmly against the inside of the pepper, right behind the carved mouth. Continue filling the peppers with the remaining meat mixture, packing it lightly so it holds its shape. Place the original pepper tops back on.
- Bake covered: Pour the remaining 1 cup (240 ml) of marinara sauce into the bottom of a 9×9-inch baking dish. Stand the stuffed peppers upright in the sauce. Cover the dish tightly with aluminum foil and bake for 55 minutes. The steam from the sauce will help soften the peppers and cook the beef evenly.
- Finish and serve: Remove the foil and continue baking for 15 to 20 minutes, or until the peppers are fork-tender, the hidden cheese is bubbling out of the carved faces, and a meat thermometer inserted into the center of the filling reads at least 160°F (71°C). Serve hot, spooning the warm marinara sauce from the bottom of the pan over the tops.
Notes
- Why it works: Mixing marinara sauce directly into the raw beef and rice mixture provides extra moisture, ensuring the filling stays incredibly tender and cohesive while the peppers steam.
- Carving tip: Use a food-safe edible marker to sketch out your jack-o’-lantern faces before taking a knife to the peppers, or use a small paper template to guide your cuts.
Nutrition (per serving — estimates)
Calories: 645 | Total Carbs: 33g (Fiber: 4g, Sugar: 9g) | Fat: 41g (Saturated: 18g) | Protein: 36g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 645
- Sugar: 9g
- Fat: 41g
- Saturated Fat: 18g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 36g