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 like tiny pumpkins and filled with a…
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 like tiny pumpkins and filled with a delicious mix of savory ingredients that make every bite a treat. They’re colorful, cute, and perfect for spooky parties or family dinners.
I love making these because they bring out the kid in me and everyone around the table smiles when they see those cheerful Jack-O’-Lantern faces. It’s a simple way to add some holiday spirit to your meal without spending hours in the kitchen. Plus, the peppers stay tender but still have a nice bite, and the filling is always full of flavor that everyone enjoys.
My favorite way to serve these little peppers is alongside a fresh salad or some cozy soup for a complete meal. They also work great as appetizers at any Halloween gathering—people love grabbing one and showing off their carved pumpkin before digging in. If you want a quick tip, just make sure to carve the faces the day of, so they don’t get too soft before serving.
Key Ingredients & Substitutions
Mini Orange Bell Peppers: These are the stars of the show! Their bright color and size make them perfect for carving and stuffing. If you can’t find orange ones, mini red or yellow peppers work too but the Halloween look may be less pumpkin-like.
Rice: White or brown rice works well here. I like brown rice for its nuttier flavor and extra fiber. Quinoa or cauliflower rice make great gluten-free alternatives and add different textures.
Ground Meat or Plant-Based Protein: I usually use ground turkey for a lighter filling, but beef or sausage add richness. For a vegetarian option, try seasoned lentils, mushrooms, or meatless crumbles—you’ll still get great flavor and texture.
Cheese: Mozzarella melts nicely, but cheddar adds a sharper taste. Feel free to mix or use dairy-free cheese if you want to keep it vegan.
Seasonings: Smoked paprika and oregano give a subtle warmth and herbiness. You can add cumin or chili powder for a little extra kick, adjusting to your taste.
How Do You Carve Cute Jack-O’-Lantern Faces Without Breaking the Peppers?
Carving tiny peppers can feel tricky because their skin is thinner and more delicate than real pumpkins. Here are some tips to make it easier:
- Use a small, sharp paring knife or a craft knife for precision.
- Draw the face lightly with a black food-safe marker before cutting—it helps you stay on track.
- Make small triangular cuts for eyes and a simple jagged shape for the mouth; less is more.
- Cut slowly and gently to avoid tearing or crushing the pepper walls.
- Keep the base of the pepper intact to hold the stuffing well.
Carve these just before baking so they stay firm and fresh. A little patience here pays off with the cutest edible pumpkins you’ll ever make!
Equipment You’ll Need
- Sharp paring knife – perfect for carving the tiny Jack-O’-Lantern faces with control and care.
- Melon baller or small spoon – helps scoop out seeds and membranes cleanly from the peppers.
- Medium skillet – for sautéing onions, garlic, and cooking the filling without crowding the pan.
- Baking dish – holds the stuffed peppers upright so they cook evenly without tipping over.
- Mixing bowl – to combine all filling ingredients smoothly before stuffing the peppers.
Flavor Variations & Add-Ins
- Swap ground meat for cooked lentils or quinoa to make these vegan and protein-packed.
- Add finely chopped mushrooms to the filling for extra moisture and a savory taste.
- Stir in some cooked corn kernels or black beans for a touch of sweetness and color.
- Mix in a pinch of chili powder or cayenne for a subtle spicy kick that warms your palate.
How to Make Mini Jack-O’-Lantern Stuffed Peppers
Ingredients You’ll Need:
For the Peppers and Filling:
- 8 mini orange bell peppers (about 3-4 inches tall)
- 1 cup cooked rice (white, brown, or your favorite variety)
- 1 cup cooked ground meat (beef, turkey, or sausage) or plant-based alternative
- 1/2 cup shredded mozzarella or cheddar cheese
- 1/2 cup finely chopped onion
- 1/2 cup diced tomato or 1/3 cup tomato sauce
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (adjust to taste)
- 2 tablespoons olive oil
- Fresh parsley for garnish
- Black food-safe marker or small knife for carving faces
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, including carving the faces on the peppers and making the filling. Then, you’ll bake the stuffed peppers for 20 to 25 minutes until they’re tender and cheesy. All together, plan for around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Peppers:
Wash the mini orange bell peppers carefully. Slice off the tops about half an inch below the stem and set them aside. Scoop out the seeds and membranes using a small knife or melon baller. Then, use a small sharp knife or food-safe marker to carve cute Jack-O’-Lantern faces—think triangle eyes and jagged mouths. Take your time so the peppers don’t break!
2. Make the Filling:
Heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until soft, about 3 to 4 minutes. Add the cooked ground meat and stir to warm it through. Next, mix in the cooked rice, diced tomato or tomato sauce, smoked paprika, oregano, salt, and black pepper. Cook it all together for 2 to 3 minutes to blend the flavors. Finally, remove from heat and stir in half of the shredded cheese.
3. Stuff and Bake the Peppers:
Gently fill each hollowed pepper with the prepared rice and meat mixture. Don’t pack it too tight, just enough to hold the shape. Stand the stuffed peppers upright in a baking dish. Sprinkle the remaining cheese on top of each pepper, then place the reserved tops back as little lids. Bake in the preheated oven at 375°F (190°C) for 20 to 25 minutes. When the peppers are tender and the cheese is melted and golden, they’re ready!
4. Serve and Enjoy:
Let the peppers cool for a few minutes, then garnish with fresh parsley. Serve warm and enjoy your festive and delicious Mini Jack-O’-Lantern Stuffed Peppers perfect for Halloween or fall dinners!
Can I Use Frozen Peppers for This Recipe?
It’s best to use fresh mini orange bell peppers because frozen ones can become too soft and watery, making carving and stuffing difficult. If you only have frozen, thaw them completely and pat dry, but fresh is definitely preferred for the best presentation and texture.
Can I Make These Mini Jack-O’-Lantern Stuffed Peppers Ahead of Time?
Yes! You can prepare the filling and carve the peppers a few hours ahead, then assemble and refrigerate them covered until you’re ready to bake. Just bake them fresh before serving to keep the peppers firm and vibrant.
How Should I Store Leftovers?
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat them gently in the oven or microwave until warm throughout, being careful not to overcook so the peppers don’t turn mushy.
What Are Some Good Variations for the Filling?
You can swap ground meat for cooked lentils or mushrooms for a vegetarian version. Adding spices like chili powder or cumin can add a nice twist, and mixing in veggies like corn or black beans boosts flavor and color.
