This Halloween dinner features orange bell peppers carved with faces and filled with a seasoned mixture of ground beef and cauliflower rice. The peppers are stuffed with the meat and cheese filling before being baked in the oven. The finished dish is served with the pepper tops replaced to resemble individual pumpkins.
About This Recipe
The preparation begins by removing the tops and seeds from orange bell peppers and carving facial features into the sides with a knife. For the filling, ground beef is cooked in a skillet with onions, garlic, and a blend of smoked paprika, chili powder, and cumin. Riced cauliflower and sugar-free tomato sauce are stirred into the meat, followed by a portion of shredded cheddar cheese.
The seasoned beef mixture is spooned into the hollowed-out peppers, and more cheese is added to the top of each filling. The peppers are placed upright in a baking dish with a small amount of water at the bottom and heated in an oven at 375°F. The cooking process continues until the pepper walls soften and the cheese on top has melted.
The recipe can be modified by using ground turkey or pork instead of beef, or by substituting mozzarella for the cheddar cheese. The peppers are served on individual plates and can be garnished with fresh parsley. The meat and vegetable filling stays inside the peppers during the baking process, and any leftovers are stored in the refrigerator in a sealed container.
Why You’ll Love This Recipe
- Totally keto-friendly (~8 g net carbs per pepper)
- Visually stunning — looks like glowing pumpkins straight from a Tim Burton movie
- High-protein, high-fat meal that keeps you full
- Kid-friendly and fun to carve
What You’ll Need for This Keto Jack-O’-Lantern Stuffed Peppers
- 4 large orange bell peppers
- 1 lb ground beef (85–90 %)
- 1 cup riced cauliflower (fresh or frozen)
- 1 cup shredded cheddar cheese, divided
- 2 tbsp olive oil
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup sugar-free tomato sauce
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp cumin
- Salt and pepper, to taste
- Optional Garnish:
- Extra melted cheese on top
- Fresh parsley for color
Step-by-Step Preparation
- Preheat oven to 375 °F. Cut the tops off the bell peppers and remove seeds and membranes.
- Carve faces into the peppers using a small paring knife — triangle eyes, jagged smiles, whatever your Halloween heart desires.
- Cook the filling: Heat olive oil in a skillet, sauté onion and garlic until fragrant. Add ground beef, cook until browned.
- Stir in cauliflower rice, tomato sauce, paprika, chili powder, cumin, salt, and pepper. Cook for 3–4 minutes.
- Mix in half of the cheese and stir until melted through.
- Stuff the peppers: Fill each “pumpkin” with the hot mixture, top with the remaining cheese, and replace the tops like little lids.
- Place peppers upright in a baking dish. Add a splash of water to the bottom to keep them moist.
- Bake for 25–30 minutes, until the peppers are tender and the tops lightly browned.
- Let cool a few minutes before serving — they’ll look like glowing pumpkins fresh from the oven!
FAQ
- Can I make them ahead of time?
Yes. Prepare and stuff the peppers earlier in the day, then refrigerate. Bake right before serving. - Can I use ground turkey instead of beef?
Absolutely. Just add a bit more olive oil or cheese for fat balance. - Will other colors of peppers work?
Sure, but orange gives the best pumpkin effect — red and yellow can also work if you’re mixing it up. - Can I freeze leftovers?
Yes. Cool completely, then wrap individually. Reheat in the oven or air fryer until hot.
Variations & Substitutions
- Use mozzarella instead of cheddar for a stretchier melt.
- Add cooked bacon bits or mushrooms for deeper flavor.
- Turn it into a “ghoul plate” by slicing one pepper open and letting the filling spill out like monster guts (Pinterest gold).
- Vegetarian option: swap beef for crumbled tofu or more cauliflower + cheese.
Serving Suggestions
- Serve your Jack-O’-Lantern peppers on a black plate with extra tomato sauce “blood” drizzle. Pair with a simple green salad or roasted zucchini for balance. For parties, line them up on a tray with tealights behind them — yes, they literally glow.
Keto Jack-O’-Lantern Stuffed Peppers
Ingredients
- 4 large orange bell peppers
- 1 lb ground beef (85–90 %)
- 1 cup riced cauliflower (fresh or frozen)
- 1 cup shredded cheddar cheese (divided)
- 2 tbsp olive oil
- ½ small onion (finely chopped)
- 2 cloves garlic (minced)
- ½ cup sugar-free tomato sauce
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp cumin
- Salt and pepper (to taste)
Optional Garnish
- Extra melted cheese on top
- Fresh parsley for color
Instructions
- Preheat oven to 375 °F. Cut the tops off the bell peppers and remove seeds and membranes.
- Carve faces into the peppers using a small paring knife — triangle eyes, jagged smiles, whatever your Halloween heart desires.
- Cook the filling: Heat olive oil in a skillet, sauté onion and garlic until fragrant. Add ground beef, cook until browned.
- Stir in cauliflower rice, tomato sauce, paprika, chili powder, cumin, salt, and pepper. Cook for 3–4 minutes.
- Mix in half of the cheese and stir until melted through.
- Stuff the peppers: Fill each “pumpkin” with the hot mixture, top with the remaining cheese, and replace the tops like little lids.
- Place peppers upright in a baking dish. Add a splash of water to the bottom to keep them moist.
- Bake for 25–30 minutes, until the peppers are tender and the tops lightly browned.
- Let cool a few minutes before serving — they’ll look like glowing pumpkins fresh from the oven!
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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