Save to Pinterest These festive vegan jack-o-lantern stuffed peppers are my favorite way to add playfulness to a Halloween dinner. You get all the goodness of whole plant foods wrapped in bright orange peppers that double as edible decorations. The savory quinoa and bean filling is both protein-rich and flavorful—guaranteed crowd pleaser whether you’re serving kids or adults.
I remember making these for our block’s pumpkin carving night. The kids were fascinated by the little faces and the adults were amazed that the dish was vegan and so hearty. Now it has become a tradition—requested every October.
Ingredients
- Orange bell peppers: add sweetness and the perfect pumpkin hue. Choose ones with firm walls for easy carving.
- Olive oil: allows the filling to sauté and meld together. Opt for good quality for best flavor.
- Yellow onion: builds the rich base. Look for ones that are heavy with tight skin.
- Garlic: brings deep savoriness. Fresh cloves have the strongest taste.
- Cooked quinoa: provides hearty protein and texture. Use fluffy, separate grains rather than mushy.
- Black beans: add creaminess and extra nutrients. Go for low-sodium, unsalted cans or cook fresh.
- Corn kernels: offer a touch of sweetness and crunch. For peak flavor use fresh when in season.
- Baby spinach: gives color and boosts nutrition. Select crisp leaves free of spots.
- Fresh tomato: contributes juiciness. Ripe, deep-red tomatoes work best.
- Tomato paste: intensifies the savory taste. Double concentrate brands are most robust.
- Smoked paprika: delivers subtle smokiness. Use Spanish varieties when available.
- Ground cumin: adds earthiness that makes the filling pop. Lightly toast for aroma.
- Chili powder: provides a mild kick. Choose freshly ground for brightness.
- Salt and black pepper: round out the flavors. Opt for flaky sea salt and fresh cracked pepper.
- Vegan shredded cheese: melts for a tasty finish. Look for coconut- or almond-based brands with minimal additives.
Instructions
- Prepping the Peppers Cut and Carve
- Slice the tops off each pepper and scoop out seeds and membranes with your fingers or a small spoon. To create jack-o-lantern faces use a sharp paring knife to carefully carve out eyes nose and mouth shapes. Work gently so you do not crack the pepper. Keep the tops—these will be lids.
- Making the Filling Sauté the Aromatics
- Heat olive oil in a skillet over medium heat. Add diced onion and stir frequently for 3 to 4 minutes until soft and translucent. Add minced garlic and cook 1 minute more releasing its aroma.
- Build the Base
- Add cooked quinoa black beans corn baby spinach diced tomato tomato paste smoked paprika ground cumin chili powder salt and pepper into the skillet. Stir gently for 4 to 5 minutes until everything is evenly mixed and spinach wilts. Taste and adjust seasoning if needed. This step ensures the filling is full of flavor.
- Stuff the Peppers
- Using a spoon fill each carved pepper with the warm mixture packing tightly but not overfilling. Set upright in a baking dish lined with parchment.
- Bake and Finish
- Sprinkle vegan shredded cheese over the filling if using. Place the pepper tops back on so they look like little pumpkins. Cover loosely with foil and bake in a preheated oven for 30 minutes. Remove foil then bake 10 more minutes until peppers are tender and cheese melts.
- Cool and Serve
- Remove baking dish from oven and let peppers cool for a few minutes before serving. This helps set the filling and makes them easier to move.
Save to Pinterest My favorite ingredient here is smoked paprika. It gives everything a subtle autumnal warmth that matches the pepper’s festive look. I still remember my daughter giggling as she tried to carve a crooked smile on her own pepper—I cherish that day every Halloween.
Storage Tips
Store leftover peppers in an airtight container in the fridge for up to three days. They reheat beautifully in the oven at a low temperature or in the microwave. If you want to keep them longer freeze individually wrapped in foil and thaw overnight in the fridge before reheating.
Ingredient Substitutions
Use any color peppers for variety though orange is classic for jack-o-lanterns. Replace quinoa with brown rice bulgur or couscous for different textures. Add chopped mushrooms zucchini or grated carrot for extra vegetables. Swap black beans for kidney or pinto beans if preferred.
Serving Suggestions
Serve peppers over a bed of leafy greens or grains for a complete meal. They pair well with roasted potatoes or a crisp green salad. Set them out as a centerpiece for Halloween gatherings and watch everyone gravitate toward them.
Save to Pinterest These playful peppers bring a burst of color and fun to any Halloween table. Make a batch ahead and enjoy watching everyone smile as they take their first spooky bite!
Common Recipe Questions
- → How do I carve jack-o'-lantern faces into peppers?
Use a sharp paring knife to carefully cut simple eyes and mouths into one side after removing the tops and seeds. Take your time for fun designs.
- → Can I make the filling in advance?
Yes, prepare the filling ahead and store it in the fridge. Stuff and bake the peppers just before serving for best texture.
- → Are other grains suitable for the filling?
Quinoa can be replaced with brown rice, bulgur, or couscous for a similar texture and taste.
- → Is vegan cheese necessary?
It's optional for extra flavor and creaminess, but the dish is delicious without it.
- → What side dishes pair well?
A crisp green salad or roasted potatoes complement the flavors and make a complete meal.
- → Can I adjust the spice level?
Add chopped jalapeño or a dash of hot sauce to increase heat according to your taste.