Spooky Sweetness: Halloween Stuffed Bell Pepper Jack-o’-Lanterns

Halloween is the perfect time to embrace playful, edible decorations that double as a meal. These stuffed bell pepper Jack-o’-Lanterns are not just festive—they’re a surprising combination of savory filling and fun presentation. It’s the rare recipe that makes kids giggle and grown-ups feel a bit nostalgic.

Imagine slicing into a bright orange pumpkin, only to find a hearty, cheesy filling nestled inside. The aroma of roasted peppers mixed with melting cheese fills the kitchen with a warm, inviting scent. Whether for a party or a family dinner, these Jack-o’-Lanterns transform simple ingredients into a fun masterpiece.

Stuffed Bell Pepper Jack-o’-Lanterns

These stuffed bell pepper Jack-o’-Lanterns are vibrant orange peppers hollowed out and carved into festive pumpkin faces. They are filled with a savory cheese and rice mixture, then baked until tender and bubbly, resulting in a playful, edible decoration with a hearty texture. The final presentation showcases carved peppers with a melted cheese filling peeking through the facial cuts.

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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: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 large bell peppers preferably orange for Jack-o’-Lantern look
• 1 cup cooked rice preferably short-grain or medium-grain
• 1 cup shredded cheddar cheese for filling and topping
• 1/2 cup cookbook mince or finely chopped onion adds flavor to the filling
• 2 cloves garlic minced
• 1 tbsp olive oil
• to taste salt and pepper

Equipment

• Sharp knife
• Cutting board
• Mixing bowl
• Baking sheet
• Spoon

Method

 

1. Preheat your oven to 375°F (190°C). Carefully cut the tops off each bell pepper and remove seeds and membranes, creating a hollowed-out pumpkin shape.
2. Use a sharp knife to carve faces onto each pepper, creating eyes, a nose, and a jagged mouth to resemble Jack-o’-Lanterns.
3. Heat olive oil in a skillet over medium heat, then add minced garlic and chopped onion. Sauté until fragrant and the onion becomes translucent, about 3-4 minutes.
   4 large bell peppers
4. Mix the cooked rice with the sautéed garlic and onion, then stir in half of the shredded cheese. Season with salt and pepper to taste.
   4 large bell peppers
5. Spoon the filling mixture into each carved pepper, pressing gently to fill evenly up to the opening.
6. Place the stuffed peppers on a baking sheet lined with parchment paper or a silicone mat. Top each with the remaining shredded cheese for a melty finishing touch.
   4 large bell peppers
7. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.
8. Remove from the oven and let cool slightly before serving, showcasing the carved faces with melted cheese spilling out.

Notes

For extra fun, use different vegetable parts to add details to the carved faces or experiment with colored peppers for more variety.

As the night airs down and kids go trick-or-treating, you’ll have a savory visual treat that’s surprisingly easy to prepare. This recipe is a reminder that holiday fun can be both whimsical and comforting—perfect for the cozy, spooky vibe of October nights.