Haunted Harvest: Jack-o’-Lantern Stuffed Peppers with a Twist

As October chills settle in, I love turning simple ingredients into spooky magic. These Jack-o’-Lantern stuffed peppers aren’t just cute—they’re a playful way to bring Halloween into your dinner table. The scent of roasted peppers, mingled with warm spices, makes the eeriness feel almost edible.

What makes this recipe special? It’s the way the vibrant orange peppers mimic tiny jack-o’-lanterns, but with a savory, hearty twist inside. Plus, it’s an unexpected activity for kids to help carve and fill, sparking chaos and creativity in the kitchen. Perfectly imperfect, these peppers celebrate the fun and flavor of fall.

WHY I LOVE THIS RECIPE?

• Pure joy watching children’s faces light up at carved mini jack-o’-lanterns.
• The chaotic charm of assembling and filling these peppers sparks genuine fun.
• Memories of carving pumpkins blend with the spicy aroma of roasted peppers.
• Feeling pride when I pull these out—everyone asks for seconds.
• The dish’s perfect balance of sweet peppers and savory stuffing makes me smile every time.

AVOID MY DISASTER (You’re Welcome)

• FORGOT to pre-roast peppers? They’ll be soggy—so kindly char them first for perfect texture.
• DUMPED too much cheese? Watch it spill over—use a baking dish with raised edges.
• OVER-TORCHED the tops? They turn bitter—cover with foil halfway through baking to prevent this.
• FAILED to carve carefully? Pepper tops break—use a small serrated knife for neat cuts.

QUICK FIXES THAT SAVE YOUR DAY

• WHEN peppers are too soft, splash with lemon juice to freshen the flavor.
• PATCH burnt cheese by sprinkling fresh cheese and broiling briefly for a melt.
• SHIELD peppers with foil if they brown too fast, keeping flavors intact.
• WHEN stuffing is too dry, stir in a splash of broth or tomato sauce.
• Use a perfumed combination of garlic and sage to add depth if topping is bland.

These spooky stuffed peppers make fall dinners feel festive, with just enough chaos to keep things lively. They’re a reminder that cooking can be as playful as carving pumpkins. A little messy, a little wild, but full of promise for a memorable Halloween night.

Perfect for sharing with friends or making with kids, this recipe brings comfort wrapped in creative fun. As the season dips into cozy nights, these jack-o’-lantern peppers sync with everything sweet, spicy, and slightly chaotic about fall.

Jack-o'-Lantern Stuffed Peppers

These stuffed peppers are made by carving orange bell peppers into mini jack-o'-lantern shapes and filling them with a savory stuffing mixture, then roasting until tender and golden. The dish features a festive appearance with a warm, spicy aroma, and a hearty, flavorful interior with a slightly caramelized exterior.

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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: Fall, Halloween

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces orange bell peppers preferably medium-sized
• 1 cup cooked rice white or brown rice
• 1/2 cup shredded cheese cheddar or monterey jack
• 1 small onion finely chopped
• 2 cloves garlic minced
• 2 teaspoons spice mix paprika, cumin, cinnamon
• 2 tablespoons olive oil
• to taste salt and pepper

Equipment

• Small serrated knife
• baking dish
• Mixing bowl
• Spoon or spatula
• Cutting board

Method

 

1. Preheat your oven to 375°F (190°C). Rinse the peppers and carefully carve small faces or designs into the tops using a small serrated knife, creating jack-o'-lantern-like openings for the eyes and mouth. Slice off the tops and remove seeds to create a cavity for the stuffing.
2. Place the carved peppers and their tops on a baking dish, then lightly brush the outsides with a bit of olive oil. Roast in the oven for about 15 minutes until the peppers are slightly softened and their edges start to char, enhancing the spooky look.
3. Meanwhile, heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes. Stir in the spice mix, salt, and pepper, cooking for another minute to bloom the flavors.
4. In a mixing bowl, combine the cooked rice, sautéed aromatics, shredded cheese, and a pinch of salt and pepper. Mix well to create a flavorful stuffing that holds together but is still fluffy.
5. Remove the peppers from the oven carefully. Spoon the stuffing mixture into each cavity, pressing gently to fill all the space and top with some extra cheese if desired for a bubbly finish.
6. Return the stuffed peppers to the oven and bake for an additional 15-20 minutes until the cheese is melted and bubbly, and the peppers are tender as shown by easily piercing with a fork.
7. Once done, remove from the oven, let cool slightly, then place the pepper tops back on or use them as garnish for the spooky faces. Serve hot, with the carved faces adding a fun, festive look to your dinner table.

Notes

Feel free to get creative with the carving designs and stuffing ingredients! Adjust spice levels to taste. For a vegetarian version, skip the cheese or substitute with a plant-based cheese alternative.

Halloween is a time for playful traditions, and these stuffed peppers fit right in. They add a burst of color and flavor, perfect for a gathering that’s about more than just candy.

Every bite reminds me that cooking is storytelling—an imperfect, joyous craft. As the nights grow longer, I’m happy to craft these little lanterns that warm both the table and the heart.

Emily Carter

Hi, I’m Emily Carter, the founder of Absolute Chaos Mode. Born and raised in Portland, Oregon, I grew up in a household where dinner was equal parts delicious and unpredictable