Jack-O’-Lantern Stuffed Peppers with Turkey and Brown Rice are a fun, spooky, and wholesome twist on classic stuffed peppers. These orange bell peppers, carved like mini pumpkins, are filled with a savory blend of lean ground turkey, hearty brown rice, and sautéed veggies—making them a high-protein, high-fiber Halloween dinner treat. Oven-baked to perfection, they’re a festive and nutritious meal the whole family will love.
Stuffed peppers have long been a staple in global cuisines—from Mediterranean dolmas to Latin American picadillo-filled varieties. This Halloween spin gives the beloved dish a playful twist while still keeping its roots in comfort food traditions. The jack-o’-lantern design adds seasonal flair without compromising on nutrition, making it a delightful family tradition in the making.
The use of lean ground turkey provides a lighter protein option, while brown rice adds a chewy, nutty texture and boosts the fiber content. Carrots, onions, garlic, and tomato sauce enrich the filling with depth and moisture. Baked inside carved orange bell peppers, these edible lanterns deliver both visual fun and a sweet roasted flavor.
Sautéing the veggies before mixing ensures maximum flavor infusion. Pre-baking the hollowed peppers softens them slightly, allowing for easier carving and optimal baking. The jack-o’-lantern faces are carefully cut before stuffing, so they remain visible and festive after baking.
These Jack-O’-Lantern Stuffed Peppers are festive and healthy Halloween dinner treats made with ground turkey, brown rice, and veggies. Carved for spooky fun, but wholesome enough for any day!
Preheat oven to 375°F. Cut the tops off each bell pepper and remove seeds and membranes. Using a small paring knife, carve jack-o’-lantern faces into one side of each pepper.
Place hollowed peppers standing upright in a baking dish. Lightly spray or brush the insides with olive oil. Pre-bake for 10 minutes.
In a large skillet, heat olive oil over medium heat. Add diced onion and grated carrot; sauté for 3–4 minutes until softened. Add garlic and cook 1 minute. Add ground turkey, breaking it apart with a spoon. Cook until no longer pink.
Stir in the cooked brown rice, tomato sauce, oregano, paprika, salt, and pepper. Simmer 5 minutes until heated through and slightly thickened.
Carefully spoon filling into pre-baked peppers. Replace pepper tops and return to the baking dish. Cover with foil and bake for 25–30 minutes.
Remove foil and bake uncovered for another 5–10 minutes to lightly brown the tops.
Let the peppers rest for 5 minutes before serving. Arrange on a platter for a festive Halloween presentation.
These Jack-O’-Lantern Stuffed Peppers are a whimsical, healthy way to embrace the spirit of Halloween while still putting nutritious, satisfying food on the table. Whether you're feeding hungry trick-or-treaters or having a spooky family dinner, this recipe delivers both fun and nourishment.
Serve with a simple green salad with lemon vinaigrette or roasted sweet potatoes for a fall-themed feast. You can also mix in black beans or corn for added texture and flavor. For a dairy-free version, skip the cheese or use a plant-based alternative.
Feel free to customize the faces or swap ingredients to fit your preferences. The joy of this dish is in its playfulness—let your inner food artist shine and make your Halloween dinner table come alive!