Stuffed bell peppers were one of my absolute favorite dinners growing up. My mom made hers the classic way—peppers overflowing with seasoned ground beef, rice, and lots of melted cheese. It was cozy, comforting, and always a hit at the dinner table.
These Jack-O’-Lantern Stuffed Peppers are a playful (and plant-based!) twist on the nostalgic favorite—perfect for a Halloween dinner party, family fun night, or just a cozy fall meal.
And while my childhood version wasn’t vegetarian- or vegan-friendly, this one absolutely is, with easy swaps to make everyone happy, whether you’re cooking for omnivores, vegetarians, vegans, or a mixed bunch.
With their carved little faces and hearty filling, these peppers are as festive as they are flavorful. And the best part? They’re completely customizable, so you can serve up spooky, satisfying peppers your whole family will love.
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Why You’ll Love These Jack-O-’Lantern Stuffed Peppers
These jack-o’-lantern stuffed peppers are more than just cute—as a main dish they check all the boxes: fun, festive, and totally satisfying.
Here’s why we keep coming back to this recipe every fall:
- They’re a Halloween hit Carving jack-o’-lantern faces into bell peppers turns dinner into a fun project. It’s like edible arts and crafts.
- The flavor is BIG The hearty plant-based filling is a savory mix of rice, beans, tomatoes, and warm spices.
- They’re customizable for all diets Feeding a mixed crowd? No problem. Add seasoned ground beef, turkey, or cheese to specific peppers without having to make multiple meals.
- They’re great for meal prep These reheat beautifully and can even be frozen for later.
Once you’ve tried them, don’t be surprised if they become part of your annual Halloween celebration tradition.
Ingredients You’ll Need
These festive peppers are packed with warm Southwestern flavors and are totally plant-based. All ingredients are easy to find and super adaptable.
To start, you’ll need 4 large orange bell peppers (look for ones with flat bottoms that stand upright).
Vegan Filling
- extra virgin olive oil (or any neutral oil)
- diced yellow onion
- minced garlic
- black beans
- cooked white long-grain rice (or try wild rice or quinoa)
- corn kernels (fresh, frozen, or canned)
- Ro-tel tomatoes (or any fire-roasted tomatoes)
- tomato sauce (for a sweeter filling, use canned tomato soup)
Seasoning Blend
- chili powder
- ground cumin
- garlic powder
- onion powder
- cayenne pepper (optional)
- Kosher salt
- ground black pepper
Optional Toppings
- shredded vegan cheese
- vegan sour cream
- avocado slices
Feel free to toss in extra veggies you have on hand, like chopped Roma tomatoes, green chiles, or sautéed zucchini. The filling is forgiving, and is even better the next day.
How to Make Vegan Jack-O’-Lantern Stuffed Peppers
These jack-o’-lantern stuffed peppers are as fun to make as they are to eat. If you’re making them with kids, you can turn carving the pepper “faces” into a festive Halloween project (just like pumpkin carving—but less messy!).
Step-by-Step Instructions
1. Preheat the Oven
- Set your oven to 375°F (190°C) and lightly oil a baking dish or cast-iron pan.
2. Prepare the Peppers and the Seasoning Blend
- Slice off the tops of the bell peppers and set them aside (you’ll use them as “lids” later).
- Remove the seeds and membranes inside.
- Use a small paring knife to carefully carve jack-o’-lantern faces into the front of each pepper.
- Combine the chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne (if using) in a small bowl and set aside.
3. Make the Filling
- In a large skillet, heat the olive oil over medium heat.
- Sauté the onion until soft, about 4–5 minutes. Add the garlic and cook for another minute.
- Stir in the black beans, rice, corn, Rotel tomatoes, and tomato sauce.
- Simmer for 5–7 minutes, stirring occasionally. Taste and adjust seasoning as needed.
4. Stuff and Bake
- Spoon filling into each pepper, packing lightly.
- If using vegan cheese, sprinkle over filling.
- Place tops back on the peppers.
- Arrange the jack-o’-lantern stuffed peppers in your baking dish, cover loosely with foil, and bake for 30–35 minutes, or until the peppers are tender and the filling is heated through.
5. Serve
- Carefully remove from the oven and let the peppers cool slightly.
- Serve with a side of tortilla chips, avocado, or a dollop of vegan sour cream.
Ingredient Swaps and Family-Friendly Customizations
One of the best things about these jack-o’-lantern stuffed peppers is how flexible they are. You can easily tweak the filling to match what you have in your pantry—or to satisfy picky eaters around the table.
Grain Swaps
- No white rice? Try wild rice, brown rice, or even quinoa for extra texture and protein.
- For a fun twist, use a Mexican-inspired quinoa and black bean filling with extra cumin and lime juice.
Spice It Your Way
- Love heat? Add a chopped jalapeño (my favorite!), an extra pinch of cayenne, or some green chiles to the filling.
- Prefer mild? Skip the cayenne and go easy on the chili powder. You can always add hot sauce at the table.
Cheesy Options
- Top with vegan cheese like cheddar-style shreds or a Mexican blend for a melty, comforting finish.
- For creamier peppers, stir a tablespoon of vegan sour cream or vegan cream cheese into the filling before baking.
Tomato Tweaks
- Swap tomato sauce with seasoned tomato sauce, chili sauce, or even tomato soup.
Extra Veggies? Yes, Please!
- Stir in chopped Roma tomatoes, zucchini, or spinach for a creative, casserole-style filling.
Storage, Reheating, and Meal Prep Tips
This jack-o’-lantern stuffed peppers recipe is perfect for leftovers and meal prep. You can easily double or triple the recipe if you’re cooking ahead for a busy week or planning the menu for a Halloween party.
Storing Leftovers
- Let peppers cool completely before storing.
- Place them in an airtight container and refrigerate for up to 4 days.
- Want to freeze them? Wrap each stuffed pepper individually in foil or freezer-safe wrap, then store in a freezer bag for up to 2 months.
Reheating Tips
- Microwave Place a pepper in a microwave-safe pie pan or dish, cover loosely, and heat in 30-second bursts until warmed through.
- Oven Preheat to 350°F and bake covered for about 20 minutes or until heated through.
Make-Ahead Tips
- Make the filling 2–3 days in advance and store it in the fridge.
- You can even carve the peppers the night before and keep them wrapped in the fridge until you’re ready to stuff and bake.
These make-ahead tricks come in handy when you’re juggling costumes, candy duty, or just need a weeknight win.
For more spooky treats, check out:
Vegan Halloween Candy Favorites Your Trick-or-Treaters will LOVE
Trick or Treat! 12 Fun Vegan Halloween Recipes To Try
Easy Jack-O’-Lantern Stuffed Peppers You’re Family Will Love!
Festive Vegan Halloween Bark (Simple and Spooky-Sweet!)
Also check out our full collection of vegetarian and vegan recipes for more delicious ideas!
Easy-Jack-O-Lantern-Stuffed-Peppers
Ingredients
- 4 peppers large orange bell peppers, tops cut off and seeds removed
Filling
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced (or 1 teaspoon pre-minced)
- 1 can black beans drained and rinsed
- 1 cup cooked white long grain rice or sub wild rice or quinoa
- 1/2 cup corn kernels fresh, frozen, or canned
- 1 can Rotel tomatoes or fire-roasted tomatoes
- 1/4 cup tomato sauce (or canned tomato soup for a milder flavor)
Seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper optional
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
Optional Toppings
- Shredded vegan cheese
- Vegan sour cream
- Sliced avocado
- Crushed tortilla chips for serving
Instructions
Prepare the Peppers
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- Use a small paring knife to carve a jack-o'-lantern face into each pepper.
- Set peppers upright in a lightly oiled baking dish or cast-iron pan.
Make the Filling
- In a large skillet, heat olive oil over medium heat.
- Add diced onion and sauté for 4–5 minutes until softened.
- Stir in garlic and cook for another minute.
- Add black beans, cooked rice, corn, Rotel tomatoes, and tomato sauce.
- Add seasoning blend and mix well.
- Simmer for 5–7 minutes, stirring occasionally.
Assemble and Bake
- Spoon filling into each carved bell pepper, pressing down gently to pack.
- If using shredded vegan cheese, sprinkle over filling.
- Place pepper “lids” back on and cover baking dish loosely with foil.
- Bake for 30–35 minutes, until peppers are tender and heated through.
Notes
- Let cool slightly before serving.
- Top with avocado, vegan sour cream, or crushed tortilla chips, if desired.
