Halloween stuffed peppers

    1 hour 25 min

    Peppers are cut out to look like Jack-O-Lanterns, then stuffed with a minced beef filling before being baked. Enjoy as a main course or as a side dish.

    167 people made this

    Serves: 6 

    • 6 peppers, any colour
    • 450g minced beef
    • 1 egg
    • 4 slices wholemeal bread, cubed
    • 1 small onion, chopped
    • 1 small tomato, diced
    • 2 cloves garlic, finely chopped
    • 125ml chilli sauce
    • 4 tablespoons English mustard
    • 3 tablespoons Worcestershire sauce
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4. Grease an 20x20cm or similar sized baking dish.
    2. Lightly mix together the minced beef, egg, bread cubes, onion, tomato, garlic, chilli sauce, mustard, Worcestershire sauce, salt and pepper in a bowl.
    3. Wash the peppers, and cut Jack-O-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses and pointy-teeth smiles. Slice off the tops of the peppers and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing and place them into the prepared baking dish so they lean against each other.
    4. Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.

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    Reviews & ratings
    Average global rating:

    Reviews in English (151)


    This was a great recipe to have on a week night as it was easy to make and very tasty. I poked holes in the bottom of the peppers with a fork after they were cooked to drain out the excess liquid and keep the peppers from getting soggy.  -  15 Jul 2011


    Can I rate my own recipe? Well, I'll speak for my family, they give it 5 stars. This is one of our favorite things to make this time of year as well as the rest of the year. It's delicious and I forgot to add that after they're done cooking I like to top them off with Ketchup right before serving. Yum! And they freeze good too if you want to make some ahead of time to stock the freezer.  -  01 Nov 2009  (Review from Allrecipes US | Canada)


    I actually have to say that I did not like this recipe. I am a competent cook and I followed the instructions exactly, except for one thing: I didn't cut out the jackolantern faces. I've made other stuffed bell pepper recipes before and they always turned out fine, so I didn't think that cutting out the faces served any functional purpose, merely decorative. However, in retrospect, I may have been mistaken- this was very, very juicy, and before I served the peppers, I actually grabbed them with tongs and tipped them over to drain out all the excess fluids from the ground beef. That being said, I think if I had cut the faces (or at least cut tiny vents), it may have drained on its own... but either way, that was not my issue with this recipe. I think that, as written, it contains too much mustard! I used exactly the amount specified and it overpowered everything else... it tasted just like mustard ground beef, no other flavors. If I made it again, I would reduce the mustard to 2 tbs, 3 max, and also I would saute the onions with the garlic before adding them... otherwise they are still crunchy and spicy after cooking for an hour. Finally, I think I would nix the bread cubes and add a cup of italian bread crumbs instead, and perhaps some freshly chopped parsley. The recipe was lacking flavor or spice- all it tasted like was mustard. One thing I do have to say though is that the cook time and temperature were spot on- it was perfectly done. Just my input.  -  17 Nov 2010  (Review from Allrecipes US | Canada)