Mini Jack-O’-Lantern Stuffed Peppers
These Mini Jack-O’-Lantern Stuffed Peppers are a fun and festive way to celebrate Halloween with a tasty twist. Bright orange mini bell peppers get their spooky faces carved out just…
Tip: save now, cook later.These Mini Jack-O’-Lantern Stuffed Peppers are a fun and festive way to celebrate Halloween with a tasty twist. Bright orange mini bell peppers get their spooky faces carved out just like little pumpkins, and then they’re filled with a delicious mix of rice, beans, cheese, and spices. They’re colorful, cute, and full of flavor, making them a perfect party snack or a unique side dish.
I love how these peppers look all dressed up for Halloween—it’s like a little edible decoration that you can eat! Carving the faces on the peppers is actually pretty simple and really fun to do with kids or friends. Plus, the filling is so comforting and flavorful that everyone ends up asking for seconds. I usually make the filling a day ahead to let the flavors blend together and to save time when it’s party day.
These mini stuffed peppers are great served warm right out of the oven, maybe alongside some simple salad or as part of a bigger spread of Halloween treats. I enjoy placing them on a big platter so the Jack-O’-Lantern faces can show off and make everyone smile before digging in. They’re always a hit at gatherings, and even the kids who usually shy away from veggies can’t resist these little guys!
Key Ingredients & Substitutions
Mini Bell Peppers: These bright orange and red peppers are key for making your Jack-O’-Lanterns look festive. If you can’t find minis, use small regular bell peppers, but mini ones make the best bite-sized treats.
Ground Meat or Beans: Ground beef or turkey adds hearty flavor, but you can skip the meat for a vegetarian version and add extra beans or lentils for protein. Black beans work great here for texture and taste.
Rice: Cooked rice binds the filling together nicely. Brown rice works well if you want a nuttier flavor or added fiber, but white rice is perfectly fine too.
Cheese: Cheddar melts well and adds creaminess, but you can swap in mozzarella, Monterey Jack, or a dairy-free cheese to match your diet.
Spices: Smoked paprika and cumin give a warm, comforting flavor that pairs great with the filling. Feel free to tweak the spices to your taste or add a pinch of chili powder for some heat.
How Do You Carve Mini Peppers Without Breaking Them?
Carving faces on mini peppers looks fun but needs a gentle touch!
- Use a small, sharp knife or a paring knife to carefully cut out simple shapes like triangles and smiles.
- Cut slowly and don’t press too hard to avoid crushing the pepper.
- Remove the tops and seeds before carving to make the pepper easier to handle.
- If carving feels tricky, skip the knife and use black olive pieces or an edible black marker to create the face—it’s much easier and just as cute!
Patience is key here—take your time and have fun with the designs!
Equipment You’ll Need
- Sharp paring knife – perfect for carving the small Jack-O’-Lantern faces on the mini peppers with precision.
- Cutting board – provides a stable surface for safely slicing pepper tops and carving faces.
- Skillet or frying pan – for sautéing onions, garlic, and cooking the filling evenly.
- Baking dish – holds the stuffed peppers upright so they bake evenly without tipping over.
- Spoon or small scoop – great for filling the peppers neatly without mess.
Flavor Variations & Add-Ins
- Swap ground beef for cooked quinoa or lentils to keep it vegetarian and add extra protein.
- Add corn kernels or diced zucchini for extra color and a subtle sweet crunch.
- Use pepper jack cheese instead of cheddar for a mild spicy kick.
- Mix in a dash of chili powder or smoked chipotle powder to give the filling a smoky heat, perfect for fall flavors.
Mini Jack-O’-Lantern Stuffed Peppers
Ingredients You’ll Need:
For The Peppers and Filling:
- 8 mini orange and red bell peppers
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ½ pound ground beef or ground turkey (optional for vegetarian version)
- 1 cup cooked rice (white or brown)
- 1 cup canned black beans, drained and rinsed
- 1 cup canned diced tomatoes, drained
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (or your choice of cheese)
For Decoration:
- Black olive slices or edible black food marker for faces
- Fresh parsley or cilantro for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, including washing, carving, and cooking up the filling. Then you’ll bake the stuffed peppers for 20-25 minutes until tender and melty. Overall, it’s a fun 40-minute process that’s perfect for an easy Halloween appetizer or side dish.
Step-by-Step Instructions:
1. Prepare the Peppers:
Preheat your oven to 375°F (190°C). Wash the mini bell peppers. Carefully slice off the tops to create lids and remove all the seeds and membranes inside. Using a small knife, carve simple Jack-O’-Lantern faces—triangle eyes and nose, plus a smiling mouth—into the skin of each pepper. If carving feels tricky, don’t worry! You can add faces later using black olive slices or an edible food marker.
2. Make the Filling:
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 3-4 minutes. Toss in the minced garlic and cook for another 30 seconds until fragrant. If using meat, add it now and cook until browned, breaking it apart as it cooks. Drain any excess fat if needed. Stir in the cooked rice, black beans, diced tomatoes, smoked paprika, cumin, salt, and pepper. Mix everything well and cook for 2-3 more minutes. Remove from heat and stir in half of the cheddar cheese.
3. Stuff and Bake the Peppers:
Fill each carved mini pepper with the warm filling, then place the pepper tops back on as lids. Stand the stuffed peppers upright in a baking dish and sprinkle the remaining cheese over the tops. Bake in the preheated oven for 20-25 minutes or until the peppers are tender and the cheese is melted and bubbly.
4. Add Final Touches and Serve:
If you didn’t carve the faces earlier, now decorate the peppers with black olive slices for eyes and nose, and use an edible black marker to draw the smiling mouth. Garnish the plate with fresh parsley or cilantro and serve the stuffed mini Jack-O’-Lantern peppers warm. They make a delightfully festive and tasty Halloween treat for family and friends!
Can I Use Frozen Mini Peppers for This Recipe?
It’s best to use fresh mini peppers since frozen ones tend to become mushy and lose their shape, which makes carving difficult. If you only have frozen, thaw them completely and pat dry, but keep in mind the texture might not hold as well for the Jack-O’-Lantern faces.
How Can I Make This Recipe Vegetarian or Vegan?
Skip the ground meat and increase the beans or add cooked lentils or quinoa for protein. For a vegan version, use dairy-free cheese and make sure the food marker you use for faces is plant-based or simply use black olive slices.
What’s the Best Way to Store Leftovers?
Keep any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. The peppers may soften further, so handle carefully when reheating.
Can I Prepare the Peppers Ahead of Time?
Yes! You can prepare and stuff the peppers a few hours ahead, then cover and refrigerate. When ready, bake them fresh to keep the peppers tender and the cheese nice and melted.