Jack-o’-Lantern Stuffed Peppers
Turn orange bell peppers into the cutest little jack-o’-lanterns! These cheesy stuffed peppers are filled with rice, black beans, corn and Mexican-inspired spices for a delicious Halloween dinner that’s just as fun to make as it is to eat.
If there’s one thing I love about Halloween food, it’s finding little ways to make an ordinary meal feel extra special. And these jack-o’-lantern stuffed peppers might just be one of my favorite ways to bring a little Halloween magic to the dinner table!
Made with bright orange bell peppers carved into adorable pumpkin faces, these festive stuffed peppers are filled with a cheesy mixture of rice, black beans, sweet corn, tomato sauce and Mexican-inspired spices. Everything is baked until the peppers are tender, the filling is deliciously savory, and the cheese on top is melted and bubbly.
They’re colorful, comforting and surprisingly easy to make, which makes them perfect for a Halloween family dinner, a spooky dinner party or simply getting into the Halloween spirit.
The best part? You can make these jack-o’-lantern peppers with your favorite vegan shredded cheese or regular dairy cheese, so everyone can enjoy them. They’re a fun way to make dinner feel a little more festive without having to create an entirely separate Halloween menu.
Why You’ll Love These Jack-o’-Lantern Stuffed Peppers
●They’re made for Halloween! The carved pumpkin faces and little pepper-stem hats turn a simple dinner into something genuinely fun.
●Packed with cheesy goodness. There’s cheese mixed right into the filling as well as melted over the top, so every bite is full of flavor.
●Hearty and satisfying. Rice, black beans and corn make these stuffed peppers a substantial vegetarian main dish.
●Easy to customize. Use vegan or regular shredded cheese, adjust the spices to your liking, or add sliced jalapeños for a little extra heat.
●Perfect for a festive dinner. They’re ideal for Halloween night, an October dinner party or a fun meal to make with the kids.
What You’ll Need
You only need a handful of everyday ingredients to make these Halloween stuffed peppers. Most of the flavor comes from pantry staples, making this a wonderfully practical dinner to add to your fall recipe rotation.
For the Jack-o’-Lantern Peppers
Orange bell peppers: Four large orange bell peppers create the pumpkin look. Try to choose peppers with relatively flat bottoms so they stand upright in the baking dish.
Olive oil: A little olive oil helps the peppers roast beautifully and adds flavor to the filling.
For the Cheesy Filling
Cooked rice: White or brown rice both work well. Using already-cooked rice makes this recipe quicker and helps the filling come together easily.
Black beans: These add a hearty texture and pair beautifully with the spices, corn and tomato sauce.
Corn: Fresh or frozen corn brings little pops of sweetness that balance the savory filling.
Yellow onion and garlic: These form the aromatic base of the filling, adding depth and flavor.
Tomato sauce: This brings everything together while keeping the rice and vegetables moist.
Chili powder, cumin, smoked paprika and oregano: This combination gives the filling its warm, Mexican-inspired flavor without overpowering the other ingredients.
Fresh lime juice: A squeeze of lime brightens the filling and balances the richness of the cheese.
Shredded cheese: I love mixing cheese into the filling for a creamy, cheesy texture, then adding more over the top for that irresistible melted finish. Use your favorite vegan shredded cheese to keep the recipe fully plant-based, or regular shredded cheese if you prefer.
For Serving
Fresh cilantro and lime wedges are my favorite finishing touches. If you enjoy a little heat, sliced jalapeños are delicious here, too.
How to Make Jack-o’-Lantern Stuffed Peppers
These Halloween stuffed peppers are straightforward to prepare. The only part that takes a little extra care is carving the faces, but you don’t need to be an expert with a knife to make them look adorable!
1. Prepare the peppers
Preheat your oven to 400°F and lightly grease a baking dish large enough to hold all four peppers upright.
Cut the tops off the bell peppers, keeping the stems attached, and set them aside. Remove the seeds and membranes from inside each pepper.
Using a small, sharp knife, carefully carve a jack-o’-lantern face into one side of each pepper. Keep the eyes and mouth relatively large and simple so they’re easy to cut and remain recognizable after baking.
2. Make the cheesy filling
Heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
Add the cooked rice, black beans, corn, tomato sauce, chili powder, cumin, smoked paprika, oregano, salt and black pepper. Stir everything together and cook for 3–4 minutes, until the filling is hot and well combined.
Remove the skillet from the heat and stir in the fresh lime juice and ¾ cup of the shredded cheese. The cheese will begin to melt into the warm filling, making it extra delicious.
3. Stuff the peppers
Spoon the cheesy filling evenly into the four prepared peppers, gently packing it down as you go.
Arrange the peppers upright in the baking dish and sprinkle the remaining ¾ cup of shredded cheese over the tops of the filling.
Pour about ¼ inch of water or vegetable broth into the bottom of the baking dish. This creates steam as the peppers bake, helping them soften without drying out.
4. Bake until tender and cheesy
Loosely cover the baking dish with foil, making sure it doesn’t press against the cheese.
Bake for 25–30 minutes, until the peppers begin to soften. Remove the foil and continue baking for another 10–15 minutes, until the peppers are tender and the cheese is melted and bubbly.
5. Add the jack-o’-lantern tops
During the final five minutes of baking, place the reserved pepper tops back onto the peppers to warm through.
Alternatively, for the prettiest presentation, you can leave the tops out of the oven and place them on immediately before serving. This helps keep the stems looking fresh and colorful.
6. Garnish and serve
Carefully transfer the peppers to serving plates and finish with fresh cilantro and lime wedges. Add sliced jalapeños or a little extra cheese if desired.
Serve while they’re warm and cheesy, and get ready for the cutest Halloween dinner!
What Do Jack-o’-Lantern Stuffed Peppers Taste Like?
These stuffed peppers are savory, cheesy and full of comforting flavors. The rice creates a hearty base, while black beans add a creamy texture and corn brings a touch of sweetness.
The tomato sauce keeps the filling moist, and the combination of chili powder, cumin and smoked paprika gives it a warm, gently smoky flavor. Fresh lime juice adds a bright finish that keeps the filling from feeling too rich.
The orange bell peppers become tender as they bake, complementing the soft, cheesy filling. Meanwhile, the extra cheese on top melts into a delicious golden layer.
They’re cozy enough for a fall dinner but colorful and playful enough to make Halloween feel like a special occasion.
Tips for the Best Halloween Stuffed Peppers
Keep the faces simple. Large eyes and a slightly jagged mouth are easier to carve than tiny details. Simple shapes are also less likely to lose their definition as the peppers soften.
Choose peppers that stand upright. Look for large orange bell peppers with relatively flat bottoms. If one wobbles, carefully trim a tiny amount from the bottom, taking care not to cut through the pepper.
Don’t skip the cheese inside. Mixing shredded cheese into the filling gives it a creamy texture, while the extra cheese on top creates that gorgeous melted finish.
Use cooked rice. The recipe calls for one cup of already-cooked rice, not one cup of dry rice. Leftover rice is perfect for this recipe.
Don’t bake the pepper tops for too long. Adding them during the final five minutes helps preserve their color and prevents the stems from becoming overly dark or wrinkled. You can also add them just before serving.
Give the peppers enough room. Arrange them snugly enough to remain upright but leave a little space between them so they cook evenly.
Let the peppers rest briefly. Allow them to sit for a few minutes after baking before transferring them to plates. They’ll be easier to handle, and the filling will settle slightly.
Easy Variations
One of my favorite things about stuffed peppers is how easily you can adapt the filling to suit your preferences.
Make them fully vegan. Use your favorite vegan shredded cheese and check that your vegetable broth, if using, is plant-based.
Use regular cheese. Cheddar, Monterey Jack or a Mexican-style shredded cheese blend all work beautifully if you’re not making a vegan version.
Add a little heat. Stir diced jalapeños into the filling or serve the finished peppers with sliced jalapeños on top.
Switch up the beans. Pinto beans are a great alternative to black beans and work well with the other ingredients.
Use leftover grains. Cooked brown rice works just as well as white rice. Just make sure it’s already cooked before adding it to the filling.
What to Serve with Jack-o’-Lantern Stuffed Peppers
These stuffed peppers are hearty enough to serve as a main dish, but a few simple sides can turn them into a lovely Halloween dinner spread.
●A simple green salad: Something crisp and fresh balances the warm, cheesy filling.
●Tortilla chips and salsa: A fun, easy side that complements the Mexican-inspired flavors.
●Guacamole: Creamy avocado, lime and cilantro are a delicious match for the peppers.
●Mexican-style street corn: A great option if you’re putting together a bigger festive meal.
●Extra lime wedges and fresh cilantro: Simple garnishes that brighten the finished dish.
For Halloween night, you could even serve these alongside a few spooky appetizers or a festive dessert for a dinner that feels special without requiring hours in the kitchen.
How to Store and Reheat Leftovers
Refrigerator: Allow the stuffed peppers to cool, then store them in an airtight container in the refrigerator for 3–4 days.
Reheating in the oven: Place the peppers in an oven-safe dish, cover loosely with foil and heat at 350°F until warmed through.
Reheating in the microwave: Place a pepper on a microwave-safe plate and heat in short intervals until hot throughout. The pepper may soften further, but the filling will still be delicious.
For the best appearance, store the pepper tops separately if possible and add them after reheating.
Frequently Asked Questions
Can I make jack-o’-lantern stuffed peppers vegan?
Absolutely! Use vegan shredded cheese and vegetable broth if needed. The rice, black beans, corn, tomato sauce and spices are naturally plant-based, making it easy to prepare a fully vegan Halloween dinner.
Can I use regular cheese instead of vegan cheese?
Yes! Regular shredded cheddar, Monterey Jack or a Mexican-style cheese blend all work well. Use the same amount as the recipe calls for.
Can I prepare these Halloween stuffed peppers ahead of time?
Yes. You can prepare the filling and carve the peppers earlier in the day, then assemble them when you’re ready to bake. Store the prepared components covered in the refrigerator, and keep the pepper tops separate until needed.
For the best texture and the most attractive presentation, bake the peppers shortly before serving.
How do I stop the peppers from falling over?
Choose peppers with relatively flat bottoms and arrange them snugly in a baking dish that holds them upright. If necessary, carefully trim a tiny amount from the bottom of a pepper, making sure not to create a hole.
Why do you add water to the baking dish?
A little water or vegetable broth creates steam inside the covered dish, helping the peppers soften as they bake. It also helps prevent the bottoms from drying out.
Can I use a different color of bell pepper?
Definitely. Orange peppers give you the classic jack-o’-lantern look, but red or yellow bell peppers will work if that’s what you have available. Green peppers can also be used, although the faces won’t have the same bright pumpkin appearance.
What rice works best for stuffed peppers?
Both white and brown rice work well. White rice has a softer, more neutral flavor, while brown rice adds a slightly nuttier taste. Either way, use cooked rice for this recipe.
A Little Halloween Dinner Magic
There’s something extra fun about turning an everyday ingredient into something that makes everyone smile. These jack-o’-lantern stuffed peppers are colorful, cheesy and full of comforting flavor, with just enough Halloween charm to make dinner feel like part of the celebration.
Whether you’re cooking for the family before trick-or-treating, hosting a Halloween get-together or simply looking for a fun way to celebrate the season, these little pumpkin peppers are such a delicious place to start.
Make them vegan or use your favorite regular cheese, add your favorite toppings, and don’t worry about making every face perfect. Sometimes the wonkiest little jack-o’-lanterns are the cutest ones!
Happy Halloween, and happy cooking!
Don’t miss my other spooky season favorites!
Jack-O-Lantern Smoothie Bowls
Spooky Mummy Rice Krispie Treats
Frankenstein Smoothie
Spooky Skeleton Snack Platter
Witches Brew Drink
Ghost Smoothies
Meet Claire
Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant forward meals.
This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!
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Jack-o’-Lantern Stuffed Peppers
These jack-o’-lantern stuffed peppers are a fun and festive Halloween dinner made with orange bell peppers filled with cheesy rice, black beans, corn, tomato sauce and Mexican-inspired spices. Baked until tender and topped with melted cheese, they’re a delicious vegetarian main dish that can easily be made vegan with plant-based shredded cheese.
Equipment
- 1 oven
- 1 glass baking dish
- aluminum foil
Ingredients
For the Jack-O-Lantern Peppers
- 4 large orange bell peppers
- olive oil
For the cheesy rice filling
- 1 Tbsp olive oil
- 1/2 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup cooked white or brown rice
- 3/4 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels, fresh or frozen
- 1/2 cup tomato sauce
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1 tbsp fresh lime juice
- 1 1/2 cups shredded cheese, vegan or regular, divided adjust to your liking
Instructions
- Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the four peppers upright. Cut the tops off the peppers, keeping the stems attached, and set aside. Remove the seeds and membranes. Using a small, sharp knife, carefully carve simple jack-o’-lantern faces into one side of each pepper.
- Heat one tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds. Stir in the cooked rice, black beans, corn, tomato sauce, chili powder, cumin, smoked paprika, oregano, salt and black pepper. Cook for 3–4 minutes, until hot and well combined.
- Remove the skillet from the heat. Stir in the lime juice and ¾ cup of the shredded cheese until the cheese begins to melt into the filling.
- Spoon the filling evenly into the four peppers, gently packing it down. Arrange them upright in the prepared baking dish and sprinkle the remaining ¾ cup of cheese over the filling. Pour about ¼ inch of water or vegetable broth into the bottom of the dish.
- Loosely cover the dish with foil, making sure it doesn’t touch the cheese. Bake for 25–30 minutes, until the peppers begin to soften. Remove the foil and bake for another 10–15 minutes, until the peppers are tender and the cheese is melted and bubbly.
- During the final five minutes of baking, place the reserved pepper tops back onto the peppers. Alternatively, add them just before serving for the freshest appearance.
- Carefully transfer the peppers to serving plates. Garnish with fresh cilantro and serve with lime wedges. Add sliced jalapeños or extra cheese if desired.
Notes
Cheese: Use vegan shredded cheese to make the recipe fully plant-based, or substitute regular shredded cheese.
Rice: The recipe uses one cup of cooked rice, not dry rice.
Pepper selection: Choose large peppers with relatively flat bottoms so they stand upright.
Carving: Keep the eyes and mouth simple and relatively large so the faces remain recognizable after baking.
Pepper tops: Add them near the end of baking or just before serving to prevent the stems from becoming overly dark.
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheating: Warm in a 350°F oven, covered loosely with foil, or microwave in short intervals until heated through.
Meet Claire
Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant forward meals.
This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!