Halloween Stuffed “Pumpkin” Peppers

Serves: 4

Prep time: 20 minutes

Cook time: 45–60 minutes

Halloween isn’t just for sweets — it’s the perfect excuse to play with your food. These stuffed “pumpkin” peppers look like mini jack-o’-lanterns and taste even better.

Each bright orange bell pepper is carved, stuffed, and baked until tender.They’re cozy, customizable, and naturally gluten-free.

Choose between a hearty quinoa and vegan quinoa filling or a traditional meat and rice version.

Both are full of flavor, fun to make, and guaranteed to impress kids and adults alike.

Ingredients

Peppers

4 large orange or yellow bell peppers

1 tablespoon (15 ml) olive or cooking oil

Salt and black pepper, to taste

Base Filling

1 tablespoon (15 ml) olive oil

1 small onion (about ½ cup / 75 g), finely chopped

1 garlic clove, minced

1 tsp dried parsley

Salt and pepper, to taste

Fillings: Choose One

Meat Filling

8 oz (240 g) ground beef or chicken

1 can (14 oz / 420 g) chopped tomatoes with juice

1 teaspoon coriander seeds (optional)

150 g cooked long-grain rice

Vegan Filling

1 cup (240 ml) vegetable broth

½ cup (90 g) uncooked quinoa, rinsed

2 tablespoons nutritional yeast

½ cup (50 g) chopped mushrooms

Instructions

Instructions:

Prepare the Peppers

1. Preheat the oven to 375°F (190°C).

2. Slice off the tops of the bell peppers and set aside. Scoop out seeds and membranes.

3. Use a small knife to carve fun jack-o’-lantern faces on one side of each pepper (optional).

4. Brush the inside with oil and lightly sprinkle with salt and pepper. Place peppers upright in a baking dish.

Make the Filling

Meat Filling:

1. Heat 1 tablespoon oil in a medium saucepan over medium heat.

2. Add onion and garlic; cook 5 minutes until soft.

3. Add ground meat and cook until browned.

4. Stir in chopped tomatoes, coriander seeds, salt, and pepper.

5. Reduce heat to low, cover, and simmer for 25–30 minutes.

6. Stir in cooked rice and simmer until liquid is absorbed.

Vegan Filling:

1. Heat 1 tablespoon oil in a medium saucepan over medium heat.

2. Add onion and sauté for about 5 minutes, until soft.

3. Add mushrooms and cook for another 2 minutes.

4. Stir in garlic and cook for 30 seconds.

5. Add vegetable broth, quinoa*, nutritional yeast, parsley, salt, and pepper.

6. Reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.

7. Remove from heat and let stand 5–10 minutes, then fluff with a fork.

* rinse quinoa with water before using to remove soapy taste.

Stuff and Bake

1. Spoon the prepared filling into the peppers, packing gently.

2. Replace the pepper tops.

3. Cover the dish loosely with foil.

Bake for 30–45 minutes, until the peppers are tender.

Serve

Remove from the oven and let cool slightly before serving. The carved faces will look like tiny glowing pumpkins when placed on the table — perfect for Halloween!