Carve faces into the side of a bell pepper for a cute jack-o'-lantern you can eat too! This adorable Halloween-themed dinner is perfect for a family dinner to fuel your trick-or-treating adventure. Or serve them at a Halloween party and watch them disappear! Don't feel like freehand-carving the faces with a knife? Try using a cookie cutter instead.

Source:, August 2018


Read the full recipe after the video.

Recipe Summary

30 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • Heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until softened and beginning to brown, about 3 minutes. Add beef, salt and pepper; cook, crumbling with a wooden spoon, just until it loses its pink color, about 5 minutes more. Remove from heat and stir in rice, 3/4 cup tomato sauce and parsley.

  • Meanwhile, cut out stem ends of bell peppers and set aside; scoop out seeds. With a sharp paring knife, cut out a jack-o'-lantern face on one side of each pepper. Place the peppers and tops, cut-side down, in a microwave-safe pie pan. Add ¼ cup water. Microwave on High until tender but firm, 4 to 6 minutes. Empty the water from the dish and turn the peppers cut-side up.

  • Stuff the peppers with the beef mixture. Spoon the remaining ¼ cup tomato sauce over the peppers. Bake until the mixture is heated through, 20 to 25 minutes. Place the steamed tops back on top of the peppers.


To make ahead: Refrigerate filling (Step 2) for up to 2 days. Continue with recipe.

Nutrition Facts

1 stuffed pepper
383 calories; protein 27g; carbohydrates 32.9g; dietary fiber 3.7g; sugars 6.4g; fat 16g; saturated fat 5g; cholesterol 73.7mg; vitamin a iu 659.9IU; vitamin c 227.1mg; folate 57.8mcg; calcium 48.2mg; iron 4.3mg; magnesium 79.1mg; potassium 905.4mg; sodium 932.7mg; thiamin 0.3mg.

3 lean protein, 2 1/2 vegetable, 1 1/2 starch, 1 fat