Spooktacular Jack-o’-Lantern Stuffed Peppers That Wow

Imagine carving tiny jack-o’-lantern faces into bright orange bell peppers, turning dinner into a mini Halloween carnival. This recipe blends the playful spirit of the holiday with hearty, wholesome ingredients, making it perfect for October. The aroma of roasted peppers mingles with garlic and herbs, filling your kitchen with seasonal comfort.

These stuffed peppers are more than just a feast; they’re a story in orange and green. Each one becomes a little pumpkin with a vibrant interior of seasoned rice and savory filling. They’re easy to serve, fun to make, and guaranteed to spark a few giggles at the dinner table.

Halloween Stuffed Mini Jack-o'-Lantern Peppers

This dish features bright orange bell peppers carved into mini jack-o'-lantern faces, filled with a seasoned rice and savory filling. The peppers are roasted until tender and slightly caramelized, creating a festive and colorful presentation with a tender, flavorful interior.

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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: American

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 4 pieces orange bell peppers preferably mini size for a cutesy look
• 1 cup cooked rice white or jasmine rice works well
• 1/2 cup diced cooked chicken or beans optional for added protein
• 2 cloves garlic minced
• 1 tablespoon olive oil for sautéing
• 1 teaspoon dried herbs such as oregano or thyme
• to taste salt and pepper

Equipment

• Chef's knife
• Spoon or small scoop
• Baking sheet
• Aluminum foil or parchment paper
• Small paring knife

Method

 

1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Carefully cut the tops off each mini orange bell pepper and scoop out the seeds and membranes to create hollow mini pumpkin shapes.
2. Using a small paring knife, carve tiny jack-o'-lantern faces into each hollowed-out pepper, creating eyes, a nose, and a mouth with simple shapes for a fun Halloween look.
3. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, releasing a lovely aroma. Then, stir in the cooked rice, herbs, salt, and pepper, mixing until heated through and well seasoned.
   4 pieces orange bell peppers
4. Optional: fold in cooked diced chicken or beans for extra protein and filling. Mix until evenly combined, then remove from heat.
   4 pieces orange bell peppers
5. Spoon the filling into each carved mini pepper, pressing gently to fill the cavity without overflowing. Place the stuffed peppers on the prepared baking sheet.
6. Arrange the carved tops back onto each pepper as little lids, or leave them off for a more open face.
7. Bake in the preheated oven until the peppers are tender and lightly caramelized around the edges, about 25–30 minutes. The aroma of roasted peppers and herbs will fill your kitchen.
8. Remove from the oven and let cool slightly before serving. The peppers will be vibrant, slightly soft, and showcase their carved faces with a warm, savory filling inside.

Enjoying these peppers reminds us that cooking can be a joyful tradition packed with creativity and nostalgia. Their cheerful faces are a reminder that sometimes, the simplest ingredients can turn into the most memorable moments.

Daniel