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Have you carved your pumpkin yet? Here’s a chance to practice on something smaller. The Jack-o’-Bell Peppers are a seasonal take on stuffed peppers. Super easy to make and you can make them in whatever flavour or style you like.

Use our simple recipe below or try something different. Stuff them with taco-seasoned mince for a Tex-Mex-inspired version. Go Greek by filling it with minced lamb, feta cubes and rosemary sprigs. Use your leftover Bolognese. Buy a boil-in-bag savoury rice mix or use whatever tickles your fancy and suits your budget.

The long and short of this recipe is that, as long as you have a pepper per person eating, you can make it as cheap and cheerful or costly and culinary as you like.

  • 4 bell peppers (orange for a pumpkin look)
  • 1 lb ground meat (beef, chicken, or turkey)
  • 1 cup cooked rice
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Shredded cheese for topping
  • Optional: Small broccoli florets for “stems”
  • Preheat your oven to 190°C (375°F).
  • Cut the tops off the bell peppers and remove the seeds.
  • Carve funny/scary faces into the sides of the peppers.
  • In a bowl, mix ground meat, cooked rice, diced tomatoes, the bits you cut off the peppers, finely chopped onion and whatever herbs, spices or seasoning you like. 
  • Stuff the peppers with the mixture.
  • Place in a baking dish and cover with foil.
  • Bake for 30 minutes. 
  • Remove the foil, add a sprinkling of cheese on top, and bake for another 10 minutes.
  • Optional: Insert broccoli florets or something into the tops as “stems”.


Image Cred: The image of the peppers is licensed from Canva Pro.


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