These jack o lantern stuffed peppers are such a fun way to make Halloween dinner feel a little special. They're basically stuffed peppers in costume, with carved pumpkin faces, a smoky turkey filling and melted cheese on top. And don't worry, you don't need to be good at pumpkin carving to make them!
Jack O Lantern Stuffed Peppers At A Glance
✅ Recipe Name: Jack O Lantern Stuffed Peppers (Easy Halloween Dinner)
🕒 Ready In: 25–30 minutes baking, plus about 20 minutes for carving and cooking the filling.
👪 Serves: 4 stuffed peppers.
🍽 Nutrition: About 379 calories, 30 grams protein, 6 grams fiber and 27 grams carbohydrates per pepper.
🥣 Main Ingredients: Orange peppers, 93% lean ground turkey, black beans, corn, canned chopped tomatoes and cheddar.
⭐ Why You'll Love It: A fun Halloween dinner using the familiar ingredients.
Halloween has plenty of sweet treats covered, but I think it's fun to make dinner part of the celebrations too. These little peppers are a cute way to do it without cooking something completely different from your usual meals.
The faces definitely don't need to be perfect, either. A couple of triangle eyes and a slightly wonky smile work just fine. If anything, I think the funny-looking ones have the most character!
And if you're looking for something sweet to finish, try my pumpkin protein cookies or pumpkin protein balls.
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Recipe Nutrition Highlights
I love a fun food idea, but as a dietitian, I also like that this one makes a satisfying dinner. The turkey provides protein, while the beans and vegetables bring fiber, which helps support digestion.
Bell peppers are also a source of vitamin C, a nutrient that plays a role in normal immune function. Some vitamin C is lost during cooking, but it's still a lovely way to add more vegetables to your meal. You can read more in this NIH guide to vitamin C.
Nutrition information was calculated using Cronometer, a nutrition tracking tool that uses the USDA FoodData Central database and verified brand data for accuracy. Estimates are based on the exact ingredients and amounts listed, so your numbers may vary slightly depending on the brands and measurements you use. Food is much more than just numbers though, so use these as a guide rather than a rule.
Key Ingredients & Substitutions
The complete ingredient list with measurements can be found in the recipe card below.
- Orange bell peppers: Choose peppers with reasonably flat bases so they stand upright. Orange gives that pumpkin look; other colors work if you don't mind a different Halloween aesthetic.
- Ground turkey: Ground chicken would also work.
- Canned black beans and corn: These add texture, fiber and a little sweetness.
- Canned chopped tomatoes.
- Smoked paprika, cumin and chili powder: These give the turkey filling a warm, smoky flavor. Chili powder varies a lot from brand to brand, so use a milder one if you prefer.
- Shredded cheddar: Melts over the filling. Monterey Jack is a possible substitute, but the nutrition figures here are based on cheddar.
How To Make Jack O Lantern Stuffed Peppers
Below are the simple steps for how to make this recipe with visuals I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Get your peppers ready. Preheat the oven to 375°F or 190°C. Cut the tops off the peppers, remove the seeds and carve little faces into the sides. Simple shapes are easiest.
- Cook the filling. Soften the onion in olive oil, add the garlic and cook the turkey, breaking it up with a spoon. Cook until the turkey reaches 165°F or 74°C. [PHOTO: turkey in skillet]
- Add the flavor. Stir in the spices, beans, corn and chopped tomatoes. Let everything simmer until the filling is saucy but not watery, then stir in the lime juice. [PHOTO: filling]
- Stuff and bake. Spoon the mixture into the peppers, sprinkle cheese on top and put the lids back on. Bake for 25 to 30 minutes, until tender but still holding their shape. [PHOTO: peppers before baking]
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Video: How to Make Jack O Lantern Stuffed Peppers
Watch the video below to see how I make these jack o lantern stuffed peppers. I hope it inspires you to give this recipe a try!
Expert Tips for Making This Recipe
- Keep the carving simple. A small, sharp knife and a few basic shapes are all you need. Spooky, smiley or slightly silly faces all look great.
- Choose peppers with flatter bottoms. They're less likely to wobble and spill their filling in the baking dish.
- Give the filling time to thicken. A short simmer helps keep it from escaping through the carved faces.
- Leave a little space at the top. It's easier to add the cheese and put the lids back on without making a mess.
Serving Suggestions
- Rice or quinoa: Both are easy sides if you want something more substantial.
- A crunchy salad: A chopped green salad or cabbage slaw is lovely next to the warm peppers.
- Avocado or Greek yogurt: Add a little on the side for a creamy contrast.
- Extra lime and cilantro: A nice finishing touch if you like fresh, citrusy flavors.
- A Halloween dessert: Finish with my pumpkin protein cookies.
Storage
Fridge: Let leftovers cool, then store in a covered container in the fridge for 3 to 4 days.
Freezer: The cooked turkey filling can be frozen separately. The peppers tend to soften more after freezing, so I prefer to freeze the filling on its own.
Reheat: Heat until piping hot all the way through, ideally 165°F or 74°C.
Make ahead: Cook the filling in advance and keep it chilled until you're ready to stuff and bake the peppers.
Recipe FAQs
No. They go into the oven raw and soften as they bake. This also helps the carved faces keep their shape.
You could, but that leaves less room for the turkey filling. I've written the recipe with rice or quinoa as an optional side.
Yes! Children can spoon in the filling or sprinkle on cheese once everything is cool enough to handle. I'd leave the knife work to an adult.
📖 Recipe
Jack O Lantern Stuffed Peppers (Easy Halloween Dinner)
Equipment
- Small, sharp paring knife for carving the pepper faces
- Meat thermometer (optional, to check the turkey is cooked to 165°F / 74°C)
Ingredients
- 4 medium orange bell peppers
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 450 grams 93% lean ground turkey 1 pound approximately
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- 120 grams canned black beans drained and rinsed ⅔ cup (about ½ of a 400-gram can, drained)
- 82 grams canned sweet corn drained ½ cup
- 400 grams canned chopped tomatoes with their juice 1 standard 400-gram can about 14 ounces
- Juice of 1 lime
- Kosher salt and black pepper to taste
- 57 grams shredded cheddar cheese ½ cup
Optional to serve (not included in nutrition)
- Cooked rice or quinoa
- fresh cilantro
- sliced avocado
Instructions
- Preheat the oven to 375°F or 190°C. Cut the tops off the bell peppers, remove their seeds and membranes, and carefully carve simple jack-o'-lantern faces into the sides.4 medium orange bell peppers
- Heat the olive oil in a skillet over medium heat. Add the onion and cook for 3–4 minutes, then add the minced garlic.1 tablespoon olive oil, 1 small onion, 2 garlic cloves
- Add the ground turkey, breaking it apart with a spoon. Cook until the center reaches 165°F or 74°C on a food thermometer.450 grams 93% lean ground turkey 1 pound
- Stir in the smoked paprika, cumin, chili powder and oregano. Add the drained black beans, corn and full 400-gram can of chopped tomatoes, including the juice. Simmer until the filling thickens slightly.1 teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon chili powder, ½ teaspoon dried oregano, 120 grams canned black beans, 82 grams canned sweet corn, 400 grams canned chopped tomatoes with their juice 1 standard 400-gram can
- Remove from the heat and stir in juice from one lime. Season with kosher salt and pepper to taste.Juice of 1 lime, Kosher salt and black pepper
- Spoon the filling into the peppers. Sprinkle with shredded cheddar and replace the pepper lids.57 grams shredded cheddar cheese
- Bake for 25–30 minutes, or until the peppers are tender but still holding their shape. Serve with optional rice or quinoa and fresh cilantro.
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