Vegan Jack O Lantern Stuffed Peppers

Halloween menus usually skew toward sugar. That is fine for a once a year celebration, but it leaves a gap if you want a real meal before the candy starts. These vegan Jack O Lantern stuffed peppers solve that problem with warm spices, hearty plant protein, and a little kitchen craft. They anchor a fall table, they travel well for parties, and they feed a mixed crowd without calling attention to special diets.

The idea is simple. Carve orange bell peppers with friendly faces, soften them so the walls turn tender, then fill them with a cozy quinoa and black bean mix that tastes like a cross between chile and taco night. The flavor stands on its own, yet it also plays nicely with easy sides like a green salad, roasted squash, or a pot of rice for bigger appetites. If you are cooking for kids, keep the faces simple and the spices mild. For adult gatherings, add chipotle, extra cumin, or a splash of hot sauce.

Carving is straightforward if you think like a pumpkin carver and a cook at the same time. Small shapes hold up better than wide gaps. A thin paring knife gives you control. You can cut the top like a lid so it looks like a pumpkin stem, or slice the pepper through the equator to make a bowl with a wider opening. Either way, work slowly and leave enough pepper flesh around the eyes and mouth so the shapes stay intact while baking.

Nutrition is the quiet strength of this recipe. Quinoa provides complete protein. Black beans add fiber and staying power. Tomatoes add acidity that brightens the mix without making it heavy. Corn brings a little sweetness. You can finish with a sprinkle of chopped cilantro or sliced green onion, or keep it plain if you prefer. If you want a melty topping, choose a vegan cheese that actually melts, and add it near the end of baking so the faces remain clear.

Most steps can be done ahead. Carve and pre bake the peppers earlier in the day. Make the filling while the peppers cool, then combine everything right before dinner. The finished peppers reheat well, and leftovers pack easily for lunch the next day. If you are feeding a crowd, the recipe scales without fussy math. Line two sheet pans, rotate them halfway through, and you are set. This is practical holiday cooking that feels festive without creating extra stress.

Why these stuffed peppers work for Halloween

They look the part. Orange peppers mimic small pumpkins, and the carved faces turn a simple supper into a seasonal centerpiece.
They are balanced. Complex carbs, plant protein, and fiber keep energy steady through trick or treat time.
They are flexible. The filling takes to substitutions, the heat level is easy to adjust, and toppings are optional.
They are make ahead friendly. Parbaked shells and prepared filling wait in the fridge until you are ready to bake.

Ingredient notes and sensible swaps

Bell peppers
Orange looks most like pumpkins, but yellow works if that is what you find. Choose firm peppers that sit flat so they stand upright on the pan.

Quinoa
White quinoa cooks quickest and stays fluffy. Rinse it to reduce bitterness. If you prefer rice, use cooked long grain or brown rice. For a higher protein swap, use cooked lentils. Farro is tasty but not gluten free.

Black beans
Canned beans are convenient. Rinse and drain to control salt. Pinto beans also work.

Tomatoes
Crushed or diced canned tomatoes keep the filling saucy without making it wet. Fire roasted tomatoes add light smoke.

Corn
Frozen corn sweetens the mix and adds texture. Fresh kernels are fine when in season.

Aromatics and spices
Onion, garlic, cumin, chili powder, and smoked paprika build a warm base. Add chipotle powder if you like heat. Omit chili powder for very mild eaters.

Toppings
A light sprinkle of vegan cheese melts into the top layer. Chopped cilantro, sliced green onions, or diced avocado add color and freshness after baking.

Step by step overview

Carve and soften the peppers
Cut a lid around the stem like a pumpkin top. Scoop out seeds and membranes. Carve simple eyes and a smile with a paring knife. Parbake with a splash of water until slightly tender so they finish evenly with the filling.

Cook the quinoa
Rinse, simmer, and fluff. You want distinct grains, not porridge.

Build the filling
Sauté onion and garlic. Stir in spices to bloom them in the oil. Add tomatoes, beans, corn, and quinoa. Simmer until saucy but scoopable. Taste and season well. The filling should be bold because the pepper walls are mild.

Stuff and bake
Spoon the hot filling into warm peppers. Bake until the faces look glossy and the edges just color. Add vegan cheese during the last minutes if using so it melts without covering the carved features.

Recipe

Required equipment
Rimmed sheet pan or large baking dish
Parchment paper or light oil for the pan
Sharp paring knife and cutting board
Medium saucepan with lid
Large skillet or sauté pan
Wooden spoon
Measuring cups and spoons

Prep and cook times
Active prep time: 35 minutes
Parbake time: 15 minutes
Final bake time: 20 to 25 minutes
Total time: about 70 to 80 minutes

Yield
Servings: 6 stuffed peppers

Ingredients

For the peppers
6 large orange bell peppers, about 9 to 10 ounces each

For the quinoa
1 cup quinoa, rinsed well
2 cups water or low sodium vegetable broth
1 teaspoon fine sea salt, divided use

For the filling
1 tablespoon olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon chili powder, mild
1 teaspoon smoked paprika
1 can diced or crushed tomatoes, 14.5 ounces
1 can black beans, 15 ounces, rinsed and drained
1 cup corn kernels, frozen or fresh
2 tablespoons tomato paste
1 teaspoon maple syrup or sugar, optional, to balance acidity
Freshly ground black pepper, to taste
2 tablespoons lime juice
2 tablespoons chopped cilantro, optional

Optional topping
3 to 4 ounces vegan melting cheese, shredded

Metric measurements

For the peppers
6 large orange bell peppers, 255 to 285 grams each

For the quinoa
185 grams quinoa, rinsed
480 milliliters water or broth
5 grams fine sea salt, divided use

For the filling
15 milliliters olive oil
150 grams yellow onion, finely diced
3 cloves garlic, minced, about 9 grams
4 grams ground cumin
7 grams chili powder, mild
2 grams smoked paprika
410 grams diced or crushed tomatoes
255 grams black beans, rinsed and drained
160 grams corn kernels
30 grams tomato paste
5 grams maple syrup or sugar, optional
Black pepper to taste
30 milliliters lime juice
8 grams chopped cilantro, optional
85 to 115 grams vegan melting cheese, optional

Instructions

1. Prepare and carve the peppers
   Heat the oven to 400 F or 200 C. Line a rimmed sheet pan with parchment.
   Slice a circle around each pepper stem to make a lid, keeping the top intact like a pumpkin cap. Remove seeds and membranes.
   With a small paring knife, carve simple triangle eyes and a curved mouth. Keep shapes small so the walls stay strong.
   Set peppers upright on the pan. Add 2 tablespoons water to the pan and cover the peppers loosely with foil. Parbake 15 minutes until slightly tender. Remove and set aside. Drain any water pooled in the cavities.
2. Cook the quinoa
   While the peppers bake, combine rinsed quinoa, water or broth, and ½ teaspoon salt in a medium saucepan. Bring to a simmer, reduce heat to low, cover, and cook 15 minutes. Remove from heat and rest 5 minutes. Fluff with a fork.
3. Build the filling
   Warm olive oil in a large skillet over medium heat. Add onion and a pinch of salt. Cook 5 to 7 minutes until soft and translucent. Add garlic and cook 30 seconds.
   Sprinkle in cumin, chili powder, and smoked paprika. Stir 30 seconds to bloom the spices.
   Add tomatoes, black beans, corn, and tomato paste. Stir well. Simmer 5 minutes until slightly thick.
   Fold in cooked quinoa. Add maple syrup if the tomatoes are sharp. Season with remaining ½ teaspoon salt and black pepper. Stir in lime juice and cilantro. The mixture should be thick enough to mound on a spoon.
4. Stuff and bake
   Spoon hot filling into each warm pepper to the rim. Cap with the pepper lids or leave open if you prefer a browned top.
   Bake 20 to 25 minutes at 400 F or 200 C until the peppers are tender and the faces hold their shape.
   If using vegan cheese, sprinkle a little over the open tops during the last 5 minutes so it melts without hiding the faces.
   Rest 5 minutes before serving so the filling sets.

Serving size and nutrition

Servings
6 stuffed peppers

Approximate per serving
Calories: 300
Protein: 12 grams
Carbohydrates: 50 grams
Dietary fiber: 10 grams
Total fat: 6 grams
Saturated fat: 1 gram
Sodium: 520 milligrams
These values are estimates based on common nutrition databases and will vary with ingredient brands and added toppings.

Make ahead, storage, and reheating

Make ahead
Carve and parbake peppers up to 24 hours in advance. Cool, cover, and refrigerate. Make the filling up to 24 hours in advance and chill. Stuff and bake right before serving. Add 5 to 10 minutes to the final bake if starting cold.

Storage
Refrigerate cooled stuffed peppers in a covered container for up to 3 days. Keep them upright so the faces do not crack.

Reheating
Oven method: 350 F or 175 C for 15 to 20 minutes, covered, then uncover for 5 minutes.
Microwave method: 60 to 90 seconds per pepper at medium power. Let stand 1 minute before eating.

Freezing
Freeze the filling by itself for up to 2 months. Thaw in the refrigerator and restir before use. Whole stuffed peppers do not freeze well because the carved walls can split as they thaw.

Flavor adjustments and variations

Milder for young eaters
Omit chili powder. Use only cumin and a pinch of smoked paprika. Add a little grated carrot to the filling for sweetness.

Spicier for adults
Add ½ teaspoon chipotle powder or a minced fresh jalapeño to the onion and garlic step. Finish with hot sauce after baking.

Grain swaps
Use 3 cups cooked brown rice or 3 cups cooked green lentils instead of quinoa. Adjust salt to taste.

Vegetable boosts
Fold in 1 cup diced roasted squash or sweet potato with the quinoa. Add chopped spinach at the end and stir until wilted.

Toppings
A drizzle of plain dairy free yogurt and a squeeze of lime add a cool finish. Serve with sliced avocado and pumpkin seeds for texture.

Carving tips and safety

Use a sharp paring knife and keep fingers behind the blade. Work on a stable cutting board with a towel underneath to prevent sliding. Carve small shapes first, then enlarge slightly if needed. Avoid long thin slits that weaken the wall. If a piece breaks, attach it with two wooden toothpicks from the inside, and remember to remove the toothpicks before serving.

Troubleshooting

Faces collapse
The features were cut too large or the peppers were very thin walled. Next time, choose thicker peppers and carve smaller shapes.

Pepper walls are still firm
Bake a little longer, or parbake 5 minutes more at the start. Large peppers need extra time.

Filling seems dry
Stir in a few tablespoons of broth or tomato juice and warm briefly on the stove before stuffing.

Filling seems wet
Simmer a few minutes longer to reduce, or stir in a handful of cooked quinoa to absorb excess moisture.

Serving ideas for a complete plate

Pair with a chopped salad with citrus dressing, roasted broccoli, or skillet corn with green onions. If you want extra carbs for a long evening, add warm tortillas or a pot of rice. For a party spread, line a platter with shredded romaine and set the peppers on top so they do not wobble.

Scaling for a crowd

Two pans of peppers bake well if you rotate the pans halfway through. For twelve peppers, double all ingredients. When scaling up, taste the filling before stuffing. Big batches often want a bit more salt and lime.

Allergen and dietary notes

This recipe is vegan and gluten free as written when you use certified gluten free quinoa and a vegan cheese that suits your needs. If allergens are a concern at a party, place a small card next to the platter so guests know what they are eating.

Closing note

These Jack O Lantern stuffed peppers bring color and calm to a busy holiday night. They are practical to make, grounded in pantry staples, and friendly to many diets. Carve them with simple faces, bake them until tender, and enjoy a warm meal before the candy bowl opens.