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Spooky Pepper Supper

Halloween doesn’t have to be all about sweets and treats. Why not give your meals a Halloween twist and put a spooky spin on them? These spooky Jack-O-Lantern bell peppers not only look the part but they are delicious too! Give our recipe a go or why not try different fillings for different creepy effects such as spaghetti (will look like snakes coming through their eyes and mouths!) or something in a tomato-based sauce (for the extra gory effect!).

Alternatively, if you want something you don’t have to cook, you could carve the peppers and use them to hold crudités and serve with some dips. Whichever way you do it; you can really play around with these and have some fun!


Serves 6

  • 6 bell peppers (any colour)
  • 500g mince beef
  • 1 onion (finely diced)
  • 2 cloves of garlic (crushed)
  • 1 tbsp paprika
  • 1 tsp cumin
  • 50g mushrooms (finely diced)
  • 420g chopped tomatoes
  • 230ml water
  • 210g long grain rice
  • 1 tbsp Worcestershire sauce
  • 1 tbsp olive oil
  • Salt & pepper (to taste)
  • 250g mozzarella or cheddar (grated)


1. In a pan add the olive oil and put it on a low heat. Add the onions and garlic and cook until they start to soften.
2. Add the mince beef to the pan and cook until browned. Whilst cooking you will need to move it around in the pan and give it a stir to make sure it cooks evenly. 

3. Add the garlic, paprika, cumin and Worcestershire sauce. 

4. Next, add the mushrooms and cook for 5 minutes. 

5. Add the chopped tomatoes and water, stir well and cook for a further 5 minutes. 

6. Add the rice to the pan, cover with a lid and cook on a low heat for 20 minutes. Test the rice to check it is cooked through, if it is not, cook for a further 5-10 minutes. 

7. While the rice is cooking, switch on the oven and preheat it to 200c/180c fan/gas 6. Then carve your peppers into spooky Halloween designs.

8. Once the rice has cooked, remove the pan from the hob. Add 2/3 of the grated cheese to the pan and stir well. 

9. Scoop the mix into the peppers ensuring each is filled evenly. 

10. Cook in the oven for 35 minutes or until the peppers feel soft to touch. Then top each one with the leftover cheese and cook for a further 10 minutes.
Once cooked, allow the peppers to stand for a few minutes to cool a little before serving. 

Enjoy your spooktastic meal!

<<< If you fancy a quick non-cooked version you could make spooky crudités instead!