Mini Jack-O’-Lantern Stuffed Peppers
Mini Jack-O’-Lantern Stuffed Peppers are a fun and festive way to celebrate the spooky season! These little peppers are carved like tiny pumpkins with cute or spooky faces, then filled…
Tip: save now, cook later.Mini Jack-O’-Lantern Stuffed Peppers are a fun and festive way to celebrate the spooky season! These little peppers are carved like tiny pumpkins with cute or spooky faces, then filled with a tasty mix of rice, veggies, and your choice of protein. The bright orange peppers bring a pop of color and a touch of Halloween spirit to any table.
I love making these because they’re not only adorable but also super customizable. You can go simple with just cheese and rice or add ground beef, beans, or even quinoa for a healthy twist. Carving the faces is like a mini art project, and it’s such a great way to get kids excited to help in the kitchen without the mess of carving real pumpkins.
These stuffed peppers are perfect for a Halloween party or a fun family dinner. I usually serve them with a side salad or some crusty bread to soak up any extra filling. Plus, they look so cheerful that they can brighten up any October day, even when the weather gets gloomy!
Key Ingredients & Substitutions
Mini Bell Peppers: The small orange and yellow peppers give this dish its pumpkin look. If you can’t find mini ones, use small regular bell peppers but adjust cooking time. Red peppers work too for a twist.
Ground Meat: Ground beef adds a rich flavor, but ground turkey or chicken makes it lighter. For a vegetarian option, try cooked lentils or beans instead—they soak up spices well.
Cooked Rice: Rice adds bulk and texture. You can swap with quinoa, couscous, or even cauliflower rice for a low-carb choice.
Cheese: Mozzarella or cheddar melts nicely and adds gooey texture. Use any melting cheese or vegan cheese if dairy-free.
How Do I Carve Jack-O’-Lantern Faces on Mini Peppers Without Tearing Them?
Mini peppers are small and delicate, so carving can be tricky. Here’s how to do it easily:
- Use a sharp small knife or a paring knife for precision.
- Cut simple shapes like triangles or zigzags for eyes and mouths—less detail means less chance of tearing.
- Carve gently and slowly, removing small sections at a time.
- If a piece breaks off, curl it back in place and press gently; baked peppers soften and shape nicely.
- Keep the top with the stem to place back on after stuffing. It makes a perfect final touch!
Equipment You’ll Need
- Paring knife – perfect for carving the small faces on the mini peppers with precision.
- Cutting board – provides a safe, stable surface for cutting and carving peppers.
- Large skillet – you’ll use this to cook the filling evenly and break up the meat nicely.
- Baking dish – holds the peppers upright while they bake so they don’t tip over.
- Mixing bowl – handy for combining ingredients before stuffing the peppers.
Flavor Variations & Add-Ins
- Swap ground beef for turkey or chicken for a lighter protein option that still tastes great.
- Add black beans or cooked lentils to the filling for a vegetarian twist that adds fiber and texture.
- Mix in chopped mushrooms or spinach for extra veggies and a boost of flavor.
- Try pepper jack cheese instead of mozzarella for a little spicy kick in each bite.
Mini Jack-O’-Lantern Stuffed Peppers
Ingredients You’ll Need:
For the Peppers and Filling:
- 6 mini bell peppers (orange and yellow for a pumpkin effect)
- 1/2 lb ground beef or turkey
- 1/2 cup cooked rice
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup canned diced tomatoes, drained
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 1 cup shredded mozzarella or cheddar cheese
- Fresh parsley, chopped (for garnish)
- Olive oil, for cooking
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including carving faces on the peppers and cooking the filling. Then you’ll bake the stuffed peppers for around 20-25 minutes until tender and cheesy. In total, plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Peppers:
Preheat your oven to 375°F (190°C). Cut the tops off each mini bell pepper and carefully remove seeds and membranes inside, keeping the tops for later. Using a small paring knife, carve simple Jack-O’-Lantern faces by cutting small triangles for eyes and nose and a zigzag for the mouth.
2. Make the Filling:
Heat a tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onion until translucent (about 3 minutes), then add minced garlic and cook for 1 more minute. Add ground beef or turkey, breaking it apart and cooking until fully browned. Stir in the cooked rice, drained diced tomatoes, smoked paprika, chili powder, salt, and pepper. Cook for 2-3 minutes so flavors blend well. Remove from heat and mix in half the shredded cheese.
3. Stuff and Bake the Peppers:
Fill each carved mini pepper with the meat mixture, pressing lightly so it fits well. Put the tops back on the peppers to look like pumpkin stems. Place the stuffed peppers upright in a baking dish. Sprinkle the remaining cheese over the peppers and their tops. Bake for 20-25 minutes until peppers are soft and cheese is melted and bubbly. Garnish with fresh parsley before serving warm.
Can I Use Frozen Ground Meat for the Filling?
Yes, you can! Just make sure to fully thaw the meat in the refrigerator overnight before cooking. This helps it cook evenly and safely.
Can I Make These Stuffed Peppers Ahead of Time?
Absolutely! Prepare and stuff the peppers, then cover and refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking from cold.
How Should I Store Leftovers?
Place any leftover stuffed peppers in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute the Rice with Something Else?
Yes! Quinoa, couscous, or even cauliflower rice work great as alternatives depending on your preference or dietary needs.
