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Jack-O’-Lantern Stuffed Bell Peppers with Turkey, Rice, and Black Beans Recipe

ByLily
Jump to Recipe·5 from 52 reviews

If you’re hunting for a festive, nutritious, and downright fun dinner idea, you’re in the right place! I’m excited to share my Jack-O’-Lantern Stuffed Bell Peppers with Turkey, Rice, and Black Beans Recipe—this one is perfect for Halloween but honestly, I make it year-round because it’s delicious and just plain fun to eat! You’ll love how the bright orange peppers carved like tiny jack-o’-lanterns hold a hearty, savory stuffing that’s packed with flavor and easy to customize.

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Why This Recipe Works

  • Festive Presentation: Carving the bell peppers into jack-o’-lanterns adds Halloween fun that kids and adults both love.
  • Balanced Nutrition: Lean ground turkey, protein-rich black beans, and fiber-filled rice make this both satisfying and wholesome.
  • Easy Ingredient Swap: You can easily customize this recipe depending on what’s in your pantry or your dietary preferences.
  • Quick and Convenient: Under 40 minutes from start to finish makes it a great weeknight meal with a festive flair.
This image shows six stuffed yellow bell peppers arranged closely in a white baking dish on a white marbled surface. Each pepper has its top cut off and carved with small triangle and circle shapes to look like Jack-o'-lantern faces. The peppers are filled with a textured mixture of rice, black beans, and other small ingredients, topped with melted, slightly browned cheese covering the filling. The bright yellow peppers have a smooth, shiny skin, and the melted cheese adds a creamy contrast on top. The overall scene is warm and inviting. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This mix of ingredients complements each other perfectly. The bell peppers give you that sweet, crunchy base, while the seasoned turkey and black beans bring wholesome protein and heartiness. Plus, the rice soaks up all those cozy tomato and herb flavors — it’s like a flavor hug in every bite. When shopping, look for the freshest orange bell peppers with firm skin, and if you can find basmati rice, definitely grab that for the best texture.

  • Orange bell peppers: Choose ones with shiny, unblemished skin — these will hold up best while baking and carving.
  • Olive oil: Adds depth to sautéed onions and turkey without overpowering; extra virgin works great.
  • Yellow onion: Brings a sweet but savory base flavor—don’t skip this step for a rich filling.
  • Lean ground turkey: Low-fat, high-protein, and absorbs seasoning beautifully; a lighter alternative to beef.
  • Garlic: Fresh minced garlic amps up the aroma and flavor, just a quick saute makes all the difference.
  • White basmati rice: Fluffy with a lovely fragrant nuance—try not to substitute with short-grain or it’ll get mushy.
  • Black beans: Adds fiber and a creamy texture, plus a nice visual contrast against the orange pepper.
  • Tomato sauce: Binds the filling together and delivers tangy richness—use your favorite brand or homemade for extra flavor.
  • Dried oregano & basil: Classic Italian herbs lend earthiness and aroma that marry the other ingredients.
  • Kosher salt & black pepper: Essential for seasoning—adjust to taste but don’t skip!
  • Shredded cheddar or Colby Jack cheese: Melts to golden perfection, creating a gooey topping that seals the deal.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I love the Jack-O’-Lantern Stuffed Bell Peppers with Turkey, Rice, and Black Beans Recipe is how forgiving and flexible it is. I often change up the proteins or toss in extra veggies depending on what I have in the fridge. You should definitely feel free to personalize it to match your own tastes and pantry staples — that’s what makes cooking joyful, right?

  • Variation: I sometimes swap ground turkey for ground chicken or even beef if I want a richer flavor—each brings its own flair.
  • Veggie add-ins: If you have mushrooms or zucchini on hand, sauté and mix them into the stuffing for extra texture and nutrition.
  • Beans swap: Pinto or kidney beans work nicely if black beans aren’t your thing or you want to switch it up.
  • Seasoning twists: Italian seasoning is a great one-for-one swap for oregano and basil when you want to keep it simple.
  • Cheese swaps: Pepper Jack adds a little heat, and mozzarella lends creaminess—both are tasty choices.

Step-by-Step: How I Make Jack-O’-Lantern Stuffed Bell Peppers with Turkey, Rice, and Black Beans Recipe

Step 1: Prep Your Peppers (The Fun Part!)

First thing’s first: preheat that oven to 400°F. Then, carefully cut the tops off your orange bell peppers—these will be the little hats later. Using a small sharp paring knife (I love my trusty one for this step), scoop out all the ribs and seeds so they’re good and hollow. Now here comes the creative part — carve simple jack-o’-lantern faces on one side of each pepper. Don’t worry if the faces aren’t picture-perfect; that handmade vibe is what makes it charming. Once carved, arrange the peppers upright in a lightly greased 9×13 baking dish so they’re snug but not squished.

Step 2: Build the Flavorful Filling

Heat a large skillet over medium heat and add the olive oil. Toss in diced onions and cook for about 5 minutes until they’re soft but not browned. Then add the minced garlic and stir for just 30 seconds—you want that garlic aroma to bloom without burning. Next, toss in the ground turkey and cook about 5 minutes, breaking it apart with a wooden spoon until it’s fully browned. Stir in cooked rice, black beans, tomato sauce, oregano, basil, salt, and pepper. Let it cook 3-5 more minutes so the rice soaks up some of that saucy goodness. Once it looks thick and fragrant, take it off the heat—it smells amazing right about now!

Step 3: Stuff, Cheese, and Bake

Spoon a generous amount of that tasty filling into each carved pepper, packing it in without overstuffing (or they might tip!). Sprinkle the shredded cheese on top — this is the crowning glory that melts into gooey, flavorful perfection. Add about 1½ cups of water around the peppers in the baking dish to keep things moist during baking. Pop the whole dish into your preheated oven and bake uncovered for 10-15 minutes, until the cheese bubbles and the peppers soften just enough to be tender but still hold their shape.

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Tips from My Kitchen

  • Carving Tips: Use a small, sharp paring knife and don’t rush—simple shapes work best and are less likely to break.
  • Rice Texture: Cook your basmati rice just until tender but firm so it holds up nicely in the stuffing without getting mushy.
  • Make Ahead: You can prepare the filling a day ahead and refrigerate it, then stuff and bake when ready—it saves a lot of time.
  • Don’t Overbake: Keep an eye on the peppers so they soften but don’t lose their shape or get watery.

How to Serve Jack-O’-Lantern Stuffed Bell Peppers with Turkey, Rice, and Black Beans Recipe

Three orange bell peppers are sitting on a white plate; each bell pepper is hollowed out and carved like a jack-o'-lantern with triangular eyes and a jagged mouth, showing layers of stuffing inside made of rice and beans that have a reddish tint. The top part of each pepper is placed back on as a lid, slightly tilted. On one pepper at the front, a small black plastic spider sits on the lid. The plate rests on a white marbled surface, and the background is blurred with white lace details. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For me, a sprinkle of fresh chopped cilantro or parsley adds a burst of color and freshness against the cheesy orange peppers. Sometimes I add a dollop of sour cream or Greek yogurt on the side—it’s great for balancing the warm spices and makes each bite creamy and cool.

Side Dishes

I like pairing these jack-o’-lantern stuffed peppers with a crisp green salad dressed lightly with lemon vinaigrette, or some roasted sweet potatoes on the side for extra fall vibes. If you want to go classic, warm cornbread or garlic breadwork perfectly to soak up any extra sauce.

Creative Ways to Present

When I’ve served these for Halloween get-togethers, I place the stuffed peppers on a bed of black beans mixed with corn and roast a few mini pumpkins around the platter. It turns the whole dish into a festive centerpiece and always sparks conversation! You can even light a small electric candle inside the carved peppers for a glowing jack-o’-lantern effect.

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed peppers in an airtight container in the fridge for up to 3 days. If the peppers start to lose firmness, reheating gently helps bring them back to their best texture. The filling reheats beautifully without drying out when you add a little splash of water or broth.

Freezing

I’ve frozen these stuffed peppers several times when I made extra. Wrap each pepper individually in plastic wrap and place in a freezer-safe container or bag. They keep well for up to 2 months. When ready, thaw overnight in the fridge before reheating to keep everything perfectly juicy.

Reheating

Reheat leftovers covered with foil in a 350°F oven for about 20 minutes or until warmed through. If you’re in a hurry, a microwave on medium power for 2-3 minutes works too—just be careful not to overcook the peppers or cheese.

FAQs

  1. Can I make the Jack-O’-Lantern Stuffed Bell Peppers recipe vegetarian?

    Absolutely! You can skip the ground turkey and add extra beans, lentils, or even crumbled tofu or tempeh to keep the protein content high. Adding sautéed mushrooms or other veggies helps maintain a hearty texture.

  2. What’s the best way to cut the faces on the peppers?

    Using a small, sharp paring knife works best. I recommend drawing simple shapes with a marker first, then carefully cutting out triangles or smiles. Avoid delicate designs that might tear when baked.

  3. Can I use other types of rice?

    Yes, but I recommend sticking with long-grain varieties like jasmine or basmati rice—they stay fluffy and don’t get mushy in the filling. Avoid sticky short-grain rice, as it can become gummy after baking.

  4. How do I prevent peppers from tipping over while baking?

    Arrange the peppers tightly in your baking dish so they support each other. If needed, trim a tiny slice from the bottom of the pepper so it sits flat but be careful not to cut a hole.

  5. Is it okay to prepare this recipe ahead of time?

    Definitely! You can make and mix the filling a day in advance, refrigerate it, then stuff and bake the peppers when you’re ready. Just keep the carved peppers wrapped tightly to avoid drying out.

Final Thoughts

This Jack-O’-Lantern Stuffed Bell Peppers with Turkey, Rice, and Black Beans Recipe has become one of my go-to family favorites, especially around the spooky season but honestly any time I want something flavorful and a little festive. It’s approachable for cooks at any level, nourishing, and a total crowd-pleaser. So grab those bright orange peppers, get carving, and enjoy a meal that’s as fun to make as it is to eat—I promise you won’t regret it!

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Jack-O’-Lantern Stuffed Bell Peppers with Turkey, Rice, and Black Beans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 52 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 39 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat
Print Recipe

Description

Celebrate Halloween with these festive Jack-O’-Lantern Stuffed Peppers, filled with a flavorful mixture of ground turkey, rice, black beans, and aromatic herbs, topped with melted cheese for a fun and hearty meal.

Ingredients

Main Ingredients

  • 8 orange bell peppers
  • 2 tablespoons olive oil
  • 2 ¼ cups diced yellow onion (about 1 large onion)
  • 1 pound lean ground turkey
  • 3 cloves garlic, minced
  • 1 ½ cups white basmati rice, cooked according to package instructions
  • 15.5 ounce can black beans, drained and rinsed
  • 15 ounce can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¾ cup shredded cheddar cheese or Colby Jack cheese

Instructions

  1. Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the peppers.
  2. Prepare Peppers: Cut the tops off the bell peppers. Use a small paring knife to remove the ribs and seeds from inside each pepper. Then carve jack-o-lantern faces on one side of each pepper. Place the prepared peppers upright in a lightly greased 9×13-inch baking dish.
  3. Sauté Onions and Garlic: Heat a large skillet over medium heat and add the olive oil, swirling to coat. Add the diced onions and cook for 5 minutes, stirring occasionally until softened. Stir in the minced garlic and cook for about 30 seconds, stirring continuously to prevent burning.
  4. Cook Ground Turkey: Add the ground turkey to the skillet. Cook for another 5 minutes, breaking apart the meat with a wooden spoon or rubber spatula until fully browned.
  5. Combine Filling Ingredients: Stir in cooked basmati rice, black beans, tomato sauce, dried oregano, dried basil, kosher salt, and black pepper. Cook for 3 to 5 more minutes, allowing the rice to start absorbing the sauce. Remove from heat once combined.
  6. Stuff Peppers: Scoop a heaping amount of the rice and turkey filling into each pepper, filling them generously. Top each stuffed pepper with shredded cheddar or Colby Jack cheese.
  7. Add Water and Bake: Pour 1 ½ cups of water around the peppers in the baking dish to help them soften during cooking. Bake uncovered in the preheated oven for 15 minutes, or until the cheese melts and the peppers begin to soften but still hold their shape.

Notes

  • You can substitute ground beef or ground chicken for the ground turkey if preferred.
  • Use long-grain white rice or jasmine rice instead of basmati rice for a different flavor profile.
  • Feel free to add sautéed vegetables such as mushrooms or zucchini into the rice filling for extra texture and nutrition.
  • Black beans can be swapped with another type of beans like kidney beans or pinto beans.
  • Italian seasoning can be used as a substitute for the oregano and basil to vary the herb notes.
  • Try different shredded cheeses like pepper Jack for a spicier twist.
  • The nutritional values are approximate and may vary based on brands and ingredient substitutions.

Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 480 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 8 g
  • Protein: 22 g
  • Cholesterol: 55 mg

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