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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
Cook Time 20 minutes
Total Time 40 minutes
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.