When the foil comes off the baking dish, the peppers are tender and the taco filling is hot all the way through. That covered bake gives the peppers time to soften without letting the filling dry out; uncovering them at the end brings the cheese to the surface. These spooky Jack-O’-Lantern peppers turn a familiar taco-meat filling into a dinner with a little personality, and the 9×13-inch dish keeps all six peppers together.

I brown the beef first, then season it and let the liquid simmer until the mixture thickens. Salsa, cooked rice, and shredded Mexican-blend cheese go in before the peppers are filled, so the oven is finishing the dish rather than cooking a raw filling from scratch. Carve the faces before stuffing, set the pepper tops on or beside the peppers, and you’ll have a colorful plate of savory, cheesy stuffed peppers.

Spooky Jack-O'-Lantern Peppers Stuffed with Taco Meat, cheesy and tender

“

Kitchen Note

Keep the eyes, nose, and mouth small rather than cutting broad openings. The pepper walls still need to hold their shape around the taco filling through the covered bake.

Save these Spooky Jack-O’-Lantern Peppers Stuffed with Taco Meat for a festive dinner with tender peppers and a cheesy taco-rice filling.

Save to Pinterest

Why the Rice Needs to Be Cooked Before It Goes Into the Peppers

These peppers don’t have a long, slow oven bake. The beef is browned and seasoned on the stovetop, and the filling goes into the oven already assembled with cooked rice. That matters because the baking time is there to make the pepper shells tender and heat the filling, not to cook dry rice inside a pepper. Starting with cooked rice also gives the taco mixture a familiar, even texture instead of leaving hard grains buried in the center.

The skillet stage gives you a chance to bring the filling together before it’s tucked into the peppers. Let the seasoned beef mixture thicken, then stir in the salsa, rice, and cheese until they’re distributed through it. If the filling seems loose before it goes into the peppers, give the beef and seasoning liquid its full simmer first; the salsa and rice are added after that. With the filling prepared this way, each pepper gets a portion that’s ready to heat through and settle into the shell.

What the Peppers, Salsa, and Cheese Bring to the Filling

Spooky Jack-O'-Lantern Peppers Stuffed with Taco Meat, colorful and cheesy

Bell peppers — Medium peppers give you enough room for the filling while still fitting upright in a 9×13-inch dish. Any color works; orange and red look especially pumpkin-like, while green peppers bring a more savory, slightly grassy taste. Choose peppers that feel firm so the carved sides hold their shape.
Ground beef — The 85% lean beef gives the filling a hearty texture without making it overly fatty. Break it up as it cooks so the browned pieces stay small enough to scoop into the peppers. Drain excess fat if it collects in the skillet.
Taco seasoning — A packet gives the beef a consistent mix of taco spices and salt without needing extra seasonings. Use the full packet with the water so the seasoning coats the beef rather than sitting dry in the filling.
Salsa — Salsa brings tomato, seasoning, and moisture in one ingredient. Choose mild, medium, or hot to suit your preferred heat; a chunky salsa will leave visible pieces in the filling, while a smoother one blends in more evenly.
Cooked rice — Rice stretches the beef filling and absorbs some of the salsa, helping each pepper hold together when served. Use fully cooked rice, including leftover rice that has been stored safely; uncooked rice won’t cook through during this bake.
Mexican-blend cheese — The shredded blend melts into the beef and rice while adding a creamy, savory finish. Pre-shredded cheese is convenient here because it stirs straight into the warm filling.

How to Fill and Bake the Peppers Without Losing the Taco Filling

Carve the Pepper Shells Before You Fill Them

Heat the oven to 400°F. Cut each pepper top off about 1/2 inch below the stem, then remove the seeds and membranes. Carve small eyes, noses, and mouths into one side of each pepper while the shells are empty; set the tops aside. Stand the peppers in a 9×13-inch baking dish and pour 1/2 cup water into the dish.

Brown the Beef Until No Pink Remains

Set a 12-inch skillet over medium-high heat and add the ground beef. Break it up with a spoon as it cooks for 7–9 minutes, until browned and it reaches 160°F. If excess fat has collected, drain it before adding the seasoning. Keeping the beef in small crumbles makes it easier to portion into the pepper shells.

Thicken the Taco Mixture Before Adding the Rice

Stir the taco seasoning and the remaining 3/4 cup water into the browned beef. Simmer for 2–3 minutes, stirring, until the mixture thickens rather than pooling at the bottom of the skillet. Add the salsa, cooked rice, and shredded cheese, then stir until the filling looks evenly combined. If you add the rice before the seasoned liquid has thickened, the filling can stay looser than you want.

Bake Covered, Then Let the Peppers Rest

Divide the filling among the peppers and place the tops on or beside them. Cover the dish tightly with foil and bake for 25 minutes. Uncover and bake for another 10–15 minutes, until the peppers are tender and the filling is hot. Rest the peppers for 5 minutes before serving so the filling settles instead of spilling out as soon as you cut into one.

Three Simple Ways to Change the Pepper and Filling

Choose the Pepper Color for the Look and Taste

The filling works with bell peppers of any color. Orange and red make the jack-o’-lantern faces stand out and taste sweeter, while green peppers give the finished dish a more vegetal edge. Mixing colors makes it easy to tell the peppers apart at the table without changing the filling.

Turn Up the Heat with Hot Salsa

Use hot salsa in place of mild salsa if you want more warmth throughout the filling. The spice will be mixed into the beef and rice, rather than concentrated in a topping. For a gentler version, stick with mild salsa.

Make a Gluten-Free Version

Use a gluten-free taco seasoning packet, and choose salsa and shredded cheese labeled gluten-free. The filling stays the same in texture and the peppers need no other changes; the seasoning blend may taste a little different from one packet to another.

Storage and Reheating

Refrigerator: Refrigerate leftovers within 2 hours in a covered container and eat within 3–4 days. The peppers soften more as they sit.
Freezer: These freeze well for up to 2 months. Cool them, wrap peppers individually, and place them in an airtight freezer container; the pepper texture will be softer after thawing.
Reheating: Reheat a refrigerated pepper covered in the microwave until the center reaches 165°F. Leaving it uncovered can dry out the rice and filling before the center is hot.

Questions That Come Up When Making Stuffed Jack-O’-Lantern Peppers

Can I prepare the filling ahead of time?+

Yes. Cook the beef mixture with the seasoning, salsa, rice, and cheese, then refrigerate it in a covered container and fill the prepared peppers when you’re ready to bake. If the filling is chilled, bake until the peppers are tender and the center of the filling is hot.

Why is there water in the bottom of the baking dish?+

The water in the dish helps create a moist environment while the peppers bake covered. It stays outside the peppers, so don’t pour it into the taco filling. A little liquid in the bottom of the dish is expected.

Can I place the pepper tops beside the peppers instead of on them?+

Yes. Set the tops on the peppers or beside them before covering the dish. Beside the peppers is a good choice if a top doesn’t sit securely on its shell.

How do I fix filling that looks greasy after browning the beef?+

Drain the excess fat from the skillet before stirring in the taco seasoning and water. A small amount of fat is fine, but a layer left in the pan can make the finished filling feel oily.