Looking for a fun Halloween dinner that goes beyond the usual spooky snacks and sweet treats? These jack-o’-lantern stuffed peppers from Chef Giorgos Tsoulis are a delicious way to bring a little Halloween spirit to the dinner table. Orange bell peppers are carved with spooky faces, then filled with a savory mixture of ground beef, rice, tomatoes, and topped with shredded Gouda. They’re colorful, filling, and almost too cute to eat!
One of the best things about this recipe is that you can serve the peppers either raw or cooked, depending on your preference. Keep them raw for a fresh, crunchy texture that contrasts nicely with the warm, fully cooked filling, or pop them in the oven for 15–20 minutes if you prefer softer, sweeter peppers.
Serve them as a fun Halloween dinner, or make smaller versions for a festive party appetizer. Either way, they’re sure to bring a few smiles to the table!
Giorgos Tsoulis
These fun Halloween stuffed peppers turn ordinary orange bell peppers into adorable jack-o’-lanterns! Filled with a savory mixture of ground beef, rice, tomatoes, and melted Gouda, they’re a festive and satisfying dinner for Halloween. Serve them with crisp pepper shells or bake briefly for a softer texture.
- 6 orange bell peppers
- 500 g ground beef
- 400 g canned diced tomatoes
- 200 g cooked rice
- 180 g Gouda cheese , grated
- 1 onion , finely chopped
- 1 celery stalk , finely chopped
- 1 garlic clove , finely chopped
- 400 ml beef broth
- salt and freshly ground black pepper , to taste
- olive oil , for sautéing
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Heat a little olive oil in a large saucepan over medium-high heat. Add the chopped onion, celery, and garlic, and sauté for 3–4 minutes, stirring frequently, until softened and lightly golden.
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Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink.
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Stir in the diced tomatoes and beef broth. Season with salt and pepper, then reduce the heat and simmer for 25–30 minutes, stirring occasionally, until the sauce thickens.
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Meanwhile, prepare the bell peppers. Carefully slice off the tops, keeping the stems attached to create little lids. Remove the seeds and membranes. Using a small, sharp knife, carve triangular eyes and noses into the peppers, adding mouths to create jack-o’-lantern faces.
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Once the meat mixture is ready, transfer it to a large bowl. Add the cooked rice and stir until evenly combined.
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Spoon the filling into the prepared peppers and sprinkle the shredded Gouda over the top. Replace the pepper lids and serve.
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Optional: If you prefer softer peppers, bake them in a preheated oven at 350°F (180°C), using the convection setting, for 15–20 minutes, or until softened to your liking.
