Spooky Delight: Halloween Jack-o’-Lantern Stuffed Peppers

Every autumn, I search for fun ways to bring a little chaos and whimsy into my kitchen. This year, I stumbled upon the idea of turning vibrant bell peppers into miniature jack-o’-lanterns filled with savory goodness. The aroma of roasted peppers mingling with spicy stuffing is oddly comforting amidst the spooky season hustle.

Using simple ingredients like cheese, seasoned rice, and bits of vegetables, I crafted these edible pumpkins for a festive dinner. They’re perfect for impressing guests or just bringing a smile to my kids’ faces after a day of costume chaos. Plus, the process feels like a tiny celebration on its own.

Mini Bell Pepper Jack-o’-Lanterns

This dish features whole bell peppers carved into small jack-o’-lanterns, which are then filled with a savory rice and vegetable mixture and baked until tender. The peppers develop a slightly charred, roasted exterior while the filling becomes warm and flavorful, creating a playful and colorful dish perfect for festive occasions.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Festive

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 4 bell peppers preferably orange or yellow for a pumpkin-like appearance
• 1 cup cooked rice preferably slightly sticky
• 1/2 cup finely chopped vegetables such as zucchini and carrots
• 1/2 cup shredded cheese cheddar or Monterey Jack work well
• 2 teaspoons olive oil for roasting
• to taste salt and pepper

Equipment

• Paring knife
• Baking sheet
• Cooking Pot
• Spoon

Method

 

1. Preheat your oven to 375°F (190°C). Use a small paring knife to carefully carve faces into the bell peppers, creating eyes, nose, and a jagged mouth to resemble mini jack-o’-lanterns. Remove the tops and seeds gently to carve out the interior for stuffing.
2. Mix the cooked rice with chopped vegetables, shredded cheese, and a pinch of salt and pepper in a bowl. This colorful mixture will serve as the filling, combining textures and flavors.
3. Stuff each carved-out bell pepper with the rice mixture, pressing gently to fill all the nooks and crannies. Don’t overfill, so the tops can still fit back on.
4. Place the stuffed peppers on a baking sheet lined with parchment paper, then gently place their tops back on. Brush the outer skins lightly with olive oil for roasting.
5. Bake the peppers in the preheated oven for about 25-30 minutes, until the peppers are tender and slightly charred around the edges, and the filling is heated through and bubbling.
6. Remove the peppers from the oven and let them cool slightly. Serve the mini jack-o’-lanterns warm, with the carved faces showing and the filling steaming inside.

Notes

Feel free to customize the faces or filling ingredients for more fun creativity. Using vibrant peppers enhances the festive look.

These stuffed peppers are more than just a Halloween treat—they’re a cheerful way to use up leftover rice and veggies. I love how each one becomes a little edible sculpture, glowing orange and welcoming at the table.

As the days grow shorter and cooler, dishes like these keep the season bright and fun. They remind me that in cooking, a little creativity can turn ordinary ingredients into something memorable—especially when shared with a grin and a spooky squeal.