Mini Jack-O-Lantern Stuffed Peppers are such a festive and fun way to celebrate Halloween! These little orange peppers get a cute carved face just like a pumpkin, and inside they’re filled with a tasty mix of rice, veggies, and cheese that everyone will enjoy. They’re like a perfect bite-sized treat that’s both colorful and cheerful.
I love making these with my kids because carving the faces on the peppers feels just like pumpkin carving but with way less mess. Plus, they get excited to eat something that looks so playful on their plate. I usually prepare the filling ahead of time, so it’s easy to stuff the peppers and pop them in the oven whenever we’re ready.
These stuffed peppers make a great centerpiece for a Halloween party or a fun dinner at home. I like serving them with a simple salad or some crunchy veggie sticks on the side. It’s a light but satisfying meal that everyone at the table can smile about, especially the kids who get to enjoy their very own jack-o-lantern to eat!
Key Ingredients & Substitutions for Mini Jack-O-Lantern Stuffed Peppers
Mini Orange Bell Peppers: These small, sweet peppers make the perfect “jack-o-lantern” look. If you can’t find orange ones, red or yellow mini peppers work fine. Just pick ones that stand upright well.
Cooked Rice: White or brown rice both taste great here. For a low-carb option, try cauliflower rice. It adds bulk without extra carbs and keeps the mild flavor.
Ground Meat: Beef or turkey adds protein and heartiness, but you can skip it for a vegetarian meal. Adding beans or lentils is a great plant-based swap that boosts fiber.
Cheddar Cheese: Cheddar melts nicely and adds flavor. If you need a dairy-free option, use shredded vegan cheese or nutritional yeast for a cheesy taste.
How Can I Carve Mini Peppers Without Breaking Them?
Carving tiny peppers can be tricky because their walls are delicate. Here’s how to make it easier and avoid cracks:
- Use a small, sharp paring knife or a craft knife for precise cuts.
- Remove seeds gently before carving to keep the pepper firm.
- Draw your design lightly on the pepper with a marker before cutting.
- Make shallow cuts and slowly carve out the shapes, working carefully.
- If the pepper feels soft, refrigerate it first to firm it up.
Taking your time here means the festive faces will look great and hold up while baking!
Equipment You’ll Need
- Sharp paring knife – perfect for carving the tiny faces on the peppers with control and precision.
- Cutting board – gives you a steady surface to safely cut the peppers and other ingredients.
- Medium skillet – you’ll cook the filling here; choose one with a nonstick coating to keep cleanup easy.
- Baking dish – a small casserole or baking pan that fits the peppers upright without tipping over.
- Spoon or small scoop – handy for filling the peppers evenly without making a mess.
Flavor Variations & Add-Ins
- Try ground sausage instead of beef or turkey for a spicier, richer filling that’s great for a Halloween party.
- Add black beans or cooked lentils to make the filling more filling and add a nice texture for meatless options.
- Mix in chopped spinach or kale to boost the nutrition and add a pop of green color inside each pepper.
- Use pepper jack cheese instead of cheddar for a mild kick that pairs well with the cumin and chili powder.
Mini Jack-O-Lantern Stuffed Peppers
Ingredients You’ll Need:
For the Peppers and Filling:
- 6 mini orange bell peppers
- 1 cup cooked rice (white or brown)
- 1/2 cup cooked ground beef or turkey (optional for vegetarian)
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup finely diced onion
- 1/4 cup diced tomatoes (canned or fresh)
- 1/2 cup shredded cheddar cheese (divided)
- 1 clove garlic, minced
- 1 tsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Salt and black pepper to taste
- 2 tbsp fresh parsley or cilantro, chopped (for garnish)
Time You’ll Need:
Plan for about 15 minutes to prep and carve the peppers, 10-15 minutes to cook the filling, and 25-30 minutes to bake everything together. Overall, expect around 50-60 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Peppers:
Start by washing the mini orange bell peppers. Carefully slice off the tops and scoop out the seeds and membranes, but keep the stems attached to the tops — this makes a cute “lid” later. Then, take a small sharp knife to carve traditional jack-o-lantern faces on the front of each pepper. Take your time here for fun, festive designs!
2. Make the Filling:
Heat olive oil over medium heat in a skillet. Add diced onions and minced garlic, cooking until soft and fragrant. If you’re using ground beef or turkey, add it now and cook until browned, then drain any fat. Stir in corn, diced tomatoes, cooked rice, cumin, chili powder, salt, and pepper. Mix everything well, warming through. Finally, remove from heat and stir in half the shredded cheddar cheese.
3. Stuff and Bake:
Spoon the filling into each carved pepper, packing gently but firmly. Sprinkle the remaining cheddar cheese evenly over the tops. Place peppers upright in a baking dish and cover loosely with foil. Bake at 375°F (190°C) for 25–30 minutes, until the peppers are tender and the cheese is melted and bubbly. Remove from oven, garnish with chopped parsley or cilantro, and serve warm. You can place the carved tops on the side or back on the peppers for a playful look!
Can I Use Frozen Peppers for This Recipe?
It’s best to use fresh mini orange bell peppers for carving and stuffing, as frozen peppers tend to be softer and watery. If you only have frozen, thaw them completely and pat dry before carving, but the texture may not hold as well.
How Can I Make This Recipe Vegetarian?
Simply skip the ground beef or turkey and add extra veggies or beans like black beans or lentils to the filling for protein. You can also add extra cheese or use a meat substitute if you prefer.
What’s the Best Way to Store Leftover Stuffed Peppers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, covering with foil to keep the peppers moist.
Can I Prepare the Filling Ahead of Time?
Yes! You can make the filling a day in advance and refrigerate it. When ready, carve the peppers, stuff them with the chilled filling, and bake as directed. This saves time on serving day.
