Spooktacular Jack-o’-Lantern Stuffed Bell Peppers for Your Halloween Table

Halloween is the perfect time to embrace the spooky and creative side of cooking. This year, I decided to turn ordinary bell peppers into tiny Jack-o’-Lanterns bursting with flavors and fun. The process of carving and filling these little pumpkins brings back childhood memories of jack-o’-lantern lanterns and sweet treats.

These stuffed bell peppers are more than just festive—they’re a surprisingly easy way to impress guests while celebrating the season. Each pepper’s cheerful face hides a savory filling of seasoned rice, melty cheese, and hints of smoky paprika. Perfect for a spooky party or a cozy night in, they add a playful touch to your Halloween feast.

Halloween Stuffed Mini Bell Peppers

These mini bell peppers are hollowed out and carved into tiny Jack-o’-Lanterns, then filled with a savory mixture of seasoned rice, cheese, and spices. They are baked until tender and cheesy, with the carved faces giving a playful, festive appearance. The final dish features colorful, crispy-edged peppers with a cheesy, flavorful filling inside.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 4 count mini bell peppers preferably orange or yellow for vibrant color
• 1 cup cooked rice white or jasmine rice works well
• ½ cup shredded cheese cheddar or Monterey Jack
• 1 teaspoon smoked paprika adds depth of flavor
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 1 clove garlic minced

Equipment

• Sharp knife
• Baking sheet
• Spoon
• Mixing bowl
• Chef’s knife
• Small carving knife

Method

 

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Use a sharp knife to carefully cut the tops off each mini pepper and set aside. Gently scoop out the seeds and membranes to create a hollow cavity while maintaining the pepper’s shape.
3. Carve small faces onto each hollowed pepper using a small carving knife, creating eyes, nose, and a smiling or spooky mouth for a festive look.
4. In a mixing bowl, combine cooked rice, shredded cheese, smoked paprika, salt, black pepper, and minced garlic. Mix well until all ingredients are evenly incorporated.
   4 count mini bell peppers
5. Use a spoon to fill each carved mini pepper with the rice mixture, pressing gently to pack the filling without overflowing.
6. Place the filled peppers onto the prepared baking sheet, standing upright for even baking.
7. Drizzle a little olive oil over the stuffed peppers to encourage crispy edges during baking.
   4 count mini bell peppers
8. Bake in the preheated oven for about 20 minutes, until the peppers are tender and slightly charred around the edges, and the cheese is bubbly and golden.
9. Remove from the oven and let cool slightly. Carefully reattach the pepper tops if desired or serve as they are, showcasing the carved faces.
10. Serve these festive Jack-o’-Lantern peppers warm, perfect for a spooky Halloween presentation.

Enjoy these little carved creations with a side of autumnal apple cider or a brisk glass of Pinot Noir. They are a reminder that Halloween isn’t just about sweets, but about joyful, creative sharing. Happy haunting and cooking!

Lily Hayes

Hi, I’m Lily Hayes, the cook, writer, and heart behind Loving This Process. This blog is built on a simple idea that food is not just about the final dish, but about everything that happens while you’re making it. The thinking, the tasting, the adjusting, the learning, and the quiet moments in between. Food has been a constant presence in my life, not as something flashy or perfect, but as something deeply grounding. Cooking has always felt like a process worth savoring, even when it’s messy, slow, or imperfect.