Name: Halloween Stuffed Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 4 orange bell peppers; 1 1/2 cups cooked rice or quinoa; 1 small onion, diced; 2 cloves garlic, minced; 3/4 cup tomato sauce; 1 tbsp olive oil; Salt and pepper to taste; 1 tsp Italian seasoning; 1/2 cup shredded cheese (optional); 1/2 cup cooked beans or ground meat (optional)

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Halloween stuffed peppers were the surprise hit of one October potluck I almost didn’t cook for. I had some orange bell peppers in the fridge, leftover rice, and a craving for something savory—but still on theme. I carved little jack-o’-lantern faces into the peppers, filled them up with a hearty rice mix, and popped them in the oven. When I brought them out, they looked like smiling little pumpkins and everyone immediately asked how I made them.

Since then, these spooky peppers have become a staple in my Halloween dinner routine. They’re warm, filling, and totally customizable—plus, they’re naturally festive without needing artificial colors or sugar. Whether served at a party or for a cozy family dinner, they bring the perfect mix of fun and flavor.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Orange bell peppers – Their pumpkin-like color makes them the perfect spooky base
Cooked rice or quinoa – Forms the hearty filling and holds everything together
Onion – Adds a sweet and savory depth to the stuffing
Garlic – Brings out bold flavor in the filling
Tomato sauce – Helps bind the filling and adds rich flavor
Olive oil – Used for sautéing and adds a hint of richness
Salt and pepper – Essential seasoning for balance
Italian seasoning or fresh herbs – Optional, but brings warmth and herby aroma
Shredded cheese – Optional, but delicious when melted into the filling or on top
Protein of choice (like beans, ground meat, or lentils) – Optional, to make it heartier

Tools You’ll Need

Sharp knife – For carving those jack-o’-lantern faces
Spoon – To scoop out the insides and fill the peppers
Skillet – To prepare and sauté the filling
Baking dish – To hold and bake the peppers evenly
Cutting board – For prepping veggies and peppers
Oven – To roast the stuffed peppers to perfection

Instructions

Step 1:

I preheat the oven to 375°F (190°C) and prepare a baking dish by lightly oiling it.

Step 2:

I carefully slice the tops off the bell peppers and set them aside. Then I remove the seeds and membranes.

Step 3:

Using a small paring knife, I carve little jack-o’-lantern faces into the front of each pepper—it’s just like carving mini pumpkins!

Step 4:

In a skillet, I heat olive oil and sauté the onion for about 5 minutes. Then I add garlic and cook for another minute until fragrant.

Step 5:

I stir in the cooked rice, tomato sauce, salt, pepper, and Italian seasoning. If I’m using protein or cheese, I add that in too.

Step 6:

I spoon the filling into each carved pepper, packing it in gently. Then I place the tops back on like little pumpkin hats.

Step 7:

I place the stuffed peppers upright in the baking dish, cover loosely with foil, and bake for 30–35 minutes. I remove the foil for the last 10 minutes to let the tops get a little golden.

Step 8:

Once done, I let them cool slightly before serving—they look spooky and smell amazing!

Tips

If you’re short on time, you can prep the filling ahead and stuff the peppers just before baking. I also like brushing a little olive oil on the outside of the peppers to help them blister and shine. For extra cheesiness, sprinkle more shredded cheese on top during the last few minutes of baking.

Ways to Serve

I love serving these with a side salad or roasted veggies for a complete Halloween-themed dinner. They also make a great centerpiece on a party buffet. For a kid-friendly option, swap rice for mac and cheese or a simple veggie mix—they love it!

Frequently Asked Questions

Can I make Halloween stuffed peppers ahead of time?

Yes! Prep and stuff them the day before, then just bake when ready to serve.

Can I freeze Halloween stuffed peppers?

Absolutely. Freeze before or after baking and reheat in the oven at 350°F until warmed through.

What can I use instead of rice in Halloween stuffed peppers?

Quinoa, couscous, cauliflower rice, or even cooked pasta all work great!

See You in the Kitchen

I hope you try these Halloween stuffed peppers—they’re savory, festive, and so much fun to carve and serve. I’d love to see your creepy creations, so feel free to share your spooky spins with me!

Happy Cooking!