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Halloween Jack-o-Lantern Stuffed Bell Peppers: Easy Spooky Dinner

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These jack-o-lantern stuffed bell peppers are a fun and festive Halloween dinner that’s quick, easy, and delicious. Carved orange peppers are filled with a smoky, cheesy rice and black bean mixture, then baked until tender and bubbly.

Ingredients

Scale
  • 4 large orange bell peppers
  • 1 tablespoon olive oil
  • 1 cup cooked rice (white, brown, or cauliflower rice)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned, drained)
  • 1 small onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar or Monterey Jack cheese, divided
  • 2 tablespoons tomato paste
  • 1/4 cup vegetable broth or water
  • Sour cream or Greek yogurt for garnish (optional)
  • Fresh cilantro or parsley, chopped (optional)
  • Sliced black olives for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Rinse and pat dry the bell peppers. Using a sharp paring knife, carefully slice the top off each pepper about 1/2 inch from the stem. Set the tops aside. Scoop out the seeds and membranes from inside each pepper. Rinse gently to remove any stray seeds.
  2. Carve small triangle eyes and a jagged mouth into the front of each pepper. Keep cuts small—about 1/2 inch wide for eyes and no more than 1 inch for the mouth. Cut all the way through the pepper wall so the filling is visible, but don’t make openings too big.
  3. Heat a large skillet over medium heat and add a drizzle of olive oil. Sauté the diced onion for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the drained black beans, corn, tomato paste, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir and cook for 2-3 minutes until well combined and heated through. If dry, add the 1/4 cup vegetable broth or water and simmer for another minute.
  5. Remove the skillet from heat. Stir in the cooked rice and half of the shredded cheese (about 1/2 cup) until melted and evenly distributed. Taste and adjust seasoning if needed.
  6. Spoon the filling into each carved pepper, packing gently but firmly. The filling should be level with the top of the pepper, not mounded. Place filled peppers upright in a baking dish. If they wobble, trim a tiny slice off the bottom to make them flat.
  7. Sprinkle the remaining cheese on top of each pepper. Place the pepper tops (with stems) on top of the cheese like little hats. Brush the outside of the peppers lightly with olive oil.
  8. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden, and the peppers are tender but still hold their shape.
  9. Let the peppers rest for 5 minutes before serving. Serve with a dollop of sour cream on the side for dipping.

Notes

Keep the face cutouts small to prevent the pepper from collapsing during baking. Don’t skip the foil covering—it helps the peppers cook evenly. For best results, use room temperature ingredients. You can prep the peppers (carved and filled, unbaked) up to 24 hours in advance; add 10 minutes to baking time if starting from cold.

Nutrition

Keywords: Halloween, stuffed bell peppers, jack-o-lantern, spooky dinner, vegetarian, gluten-free, easy dinner, festive

Find it online: https://cravemila.com/halloween-jack-o-lantern-stuffed-bell-peppers-easy-spooky-dinner/