Stuffed Jack-O-Lantern Bell Peppers | Recipeish | Gustus Vitae

  • Yield: 5 Stuffed Bell Peppers.
  • Time Estimate: A little over an hour, including 45 minutes unattended.
  • Storage Notes: Best if enjoyed immediately, can be kept for 1 day refrigerated in a food-safe container.
  • Difficulty: Easy.

We love making these stuffed bell peppers every Spooky Season - easy and fun to make with the kiddos, even more fun to eat. They are heartier than they look -one bell pepper per person is plenty, even for grown-ups. They're the perfect way to try out new designs before carving your pumpkins, and great for sneaking in veggies for picky eaters.


  • 5 Bell peppers
  • 4 Tbs duck fat, or 1 stick unsalted butter
  • 4 Medium-sized (around 8 oz) Pork chops
  • 5-6 Button mushrooms
  • 2 Red onions
  • 3 Tbs Smoky Lonestar Spice
  • 2 Tbs Global All Purpose BBQ Seasoning
  • 2 Tbs Sweet & Spicy Kentucky Kick
  • 5 Cloves garlic
  • 1 Cup basmati rice
  • 2 Cups shredded sharp jack cheese
  • A Small handful of parsley
  • 2 Cups low sodium chicken or vegetable stock
  • 1 Cup sour cream or crème fraîche
  • Grind or chop pork loins to a hamburger-type consistency, and reserve.
  • Mince onions and garlic, rough chop mushrooms, and reserve.
  • Prep a rice cooker, or begin cooking rice on a stovetop.
  • Bring a large cast iron pan up to medium high heat, and render 2 Tbs of duck fat, then cook the pork until no longer pink - around 5 minutes.
  • Transfer pork to a large mixing bowl, and return pan to heat, adding the remaining duck fat.
  • Add in onions, garlic, and mushrooms, along with 3 Tbs of Smoky Lonestar Spice. Cook for around 8 minutes, stirring regularly, until onions are just beginning to become jammy.
  • Add onion mixture to pork, and grate over 2 Cups of the jack cheese, also adding cooked rice and minced parsley.
  • Sprinkle over Global All Purpose BBQ Seasoning, Sweet & Spicy Kentucky Kick, and use a spatula to combine everything.
  • Preheat oven to 350F.
  • Rinse bell peppers, and cut jack-o-lantern faces into each, then slice off tops, and remove the core and seeds.
  • Stuff bell peppers, replace tops, and arrange as snugly as you can in medium baking dish.
  • Pour in stock around the peppers, loosely cover with foil, and pop in the oven for 40 minutes.
  • Change heat to broil, remove foil, and cook a further 4-5 minutes, or until the tops begin to char.
  • Remove, allow 3 minutes or so to cool, serve with a dollop of sour cream or crème fraîche, and devour.