Mini Jack-O’-Lantern Stuffed Peppers
Mini Jack-O’-Lantern Stuffed Peppers are a fun and festive way to celebrate Halloween with a tasty twist. These little orange peppers are carved with cute faces just like tiny pumpkins,…
By Fatima
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Reading time: 6 min
Tip: save now, cook later.
Mini Jack-O’-Lantern Stuffed Peppers are a fun and festive way to celebrate Halloween with a tasty twist. These little orange peppers are carved with cute faces just like tiny pumpkins, and they’re filled with a delicious mix of rice, veggies, and cheese that makes them both colorful and comforting. They’re as fun to look at as they are to eat, making them perfect for parties or family dinners during the spooky season.
I love making these peppers because they bring out everyone’s creative side — it’s like a little craft and a meal rolled into one. Plus, the filling is super easy to customize depending on what you have on hand, so I can always sneak in some extra veggies. Carving the faces is the best part, and kids especially get a kick out of helping with that. It’s a great way to get everyone in the Halloween spirit without relying on just candy.
These mini stuffed peppers are fantastic served warm right from the oven, maybe alongside a fresh salad or some crusty bread. I especially enjoy them as a cozy appetizer or a light dinner. They make your table look festive without any extra fuss, and they always get complimented for being both cute and tasty. If you’re looking for a Halloween dish that’s both playful and wholesome, this one’s definitely a winner in my book!
Key Ingredients & Substitutions
- Mini Bell Peppers
- These are the star of the show because their bright color and size make the perfect little pumpkins. If you can't find mini peppers, small orange or red bell peppers work well too. Avoid green peppers to keep the pumpkin look.
- Rice
- I like using cooked white or brown rice for a nice texture, but quinoa or couscous would be great too if you want to mix it up. You can also use cauliflower rice for a low-carb option.
- Cheese
- Cheddar adds a nice sharp flavor, but mozzarella or Monterey Jack melts well and tastes mild. For dairy-free, try vegan cheese or simply skip it and add more veggies.
- Vegetables
- Onion, mushrooms, and spinach or kale add depth and color. Feel free to swap in finely chopped zucchini, carrot, or bell pepper scraps. Fresh parsley brightens the filling but can be replaced with cilantro or basil.
- Spices
- Smoked paprika gives a warm, subtle smoky flavor that complements the pumpkin theme. If you don’t have it, regular paprika or a pinch of chili powder works nicely.
How Do I Carve Perfect Jack-O’-Lantern Faces on Mini Peppers?
Carving tiny faces can be tricky but fun! Follow these steps for success:
- Use a small, sharp paring knife to carefully cut simple shapes like triangles for eyes and nose, and a smile or jagged mouth. Keep the cuts shallow to avoid going through the back of the pepper.
- Take your time and work over a cutting board to catch any pieces that fall out.
- After carving, rinse gently with water to remove seeds stuck inside the cut edges.
- If carving feels intimidating, you can skip carving and simply cut a small face outline with a toothpick or leave them plain.
Remember, the faces don’t have to be perfect — a little charm in their imperfections adds to the fun and homemade feel!
Equipment You’ll Need
- Small sharp paring knife – perfect for carving the tiny jack-o’-lantern faces with precision.
- Cutting board – provides a stable surface to safely carve and chop ingredients.
- Medium skillet – for sautéing the veggies and mixing the filling evenly.
- Baking sheet – to hold the stuffed peppers during baking and catch any drips.
- Spoon – to carefully stuff the peppers without breaking them.
Flavor Variations & Add-Ins
- Swap cooked quinoa or couscous for rice to add a nutty or fluffy texture.
- Use ground turkey, chicken, or plant-based crumbles for added protein and heartiness.
- Add diced sun-dried tomatoes or roasted red peppers for a touch of sweetness and color.
- Mix in crumbled feta or goat cheese instead of shredded cheese for a tangy twist.
Mini Jack-O’-Lantern Stuffed Peppers
Ingredients You’ll Need:
Peppers and Filling:
- 8 mini bell peppers (orange, yellow, or red), tops cut off and seeds removed
- 1 cup cooked rice (white, brown, or wild rice)
- 1 tbsp olive oil
- 1/2 cup onion, finely chopped
- 1/2 cup mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 cup spinach or kale, finely chopped
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/4 cup fresh parsley (plus extra for garnish)
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper, to taste
- Optional: 1/4 cup cooked ground meat or plant-based meat substitute
- Olive oil spray or extra for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and carve the peppers, plus 25-30 minutes baking time. Overall, you’ll spend around 40-45 minutes from start to finish, making it a fun and manageable project for a seasonal meal or party dish.
Step-by-Step Instructions:
1. Prepare and Carve the Peppers:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. Using a small, sharp knife, carefully carve fun jack-o’-lantern faces into each mini bell pepper. Remove the tops and seeds gently, then set the peppers aside.
2. Cook the Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Add the mushrooms and garlic, cooking for another 3 minutes until the mushrooms are tender. Stir in the chopped spinach or kale and cook until wilted, about 2 minutes. Mix in the cooked rice, smoked paprika, cumin, salt, and pepper. Remove from heat, then stir in shredded cheese, parsley, and cooked ground meat if using.
3. Stuff and Bake:
Spoon the rice mixture carefully into each carved mini pepper, packing the filling gently but firmly. Replace the tops on the peppers like pumpkin lids. Arrange the stuffed peppers on the baking sheet and lightly drizzle or spray them with olive oil. Bake for 25-30 minutes until the peppers are tender and slightly blistered, and the filling is heated through. Garnish with extra parsley before serving warm.
Can I Use Frozen Peppers for This Recipe?
It’s best to use fresh mini bell peppers since they hold their shape and texture better after baking. If you only have frozen peppers, thaw them completely and pat dry to remove excess moisture before carving and stuffing.
How Can I Make This Recipe Vegan?
Simply skip the cheese or replace it with a plant-based vegan cheese alternative. Use olive oil instead of butter if used elsewhere, and choose a plant-based meat substitute if you want added protein.
Can I Prepare These Ahead of Time?
Absolutely! You can carve the peppers and prepare the filling a day ahead. Store them separately in the fridge and assemble right before baking to keep the peppers fresh.
How Should I Store Leftovers?
Keep leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.