If you’re looking to wow your family and friends this Halloween with a dish that’s as festive as it is delicious, look no further than Pumpkin Peppers – Stuffed Peppers with a Halloween Twist. This vibrant recipe features bright orange peppers carved with spooky faces, filled with a savory mix of hearty basmati rice, tender veggies, and rich sun-dried tomatoes, topped off with toasted pumpkin seeds and melty cheddar cheese. It’s the perfect way to bring some autumn flair and playful fun to your dinner table, blending hearty comfort with seasonal charm that everyone will love.

Pumpkin Peppers – Stuffed Peppers with a Halloween Twist Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for humble, yet essential ingredients that come together beautifully to create layers of flavor, texture, and color. Each element plays an important role—whether it’s the sweetness of the orange peppers, the earthiness of the pumpkin seeds, or the creamy burst of cheese—making these Pumpkin Peppers – Stuffed Peppers with a Halloween Twist truly unforgettable.

5 large orange peppers: Choose firm, bright peppers to carve and stuff, adding color and sweetness to your dish.
200 g basmati rice (1 cup – washed and drained): Basmati’s fluffy texture soaks up all the savory flavors perfectly.
1 tbsp olive oil (approx): For sautéing the veggies gently and bringing out their natural sweetness.
1 medium onion (peeled and chopped): Adds a mild, aromatic base to the stuffing.
2 cloves garlic (crushed or chopped): Gives the mix a subtle punch of flavor without overpowering.
1 small courgette (zucchini) (chopped into very small cubes): Adds moisture and fresh texture to the stuffing.
60 g mushrooms (chopped): Contribute subtle earthiness and umami depth.
4 large sun-dried tomatoes (chopped): Bring concentrated, sweet-tart tomato notes to each bite.
3 tbsp sun-dried tomato paste: Intensifies the tomato flavor and binds the stuffing together.
Salt and pepper (to taste): Essential seasoning to elevate all the ingredients.
2 tsp sweet paprika: Provides a gentle warmth and beautiful color without heat.
460 ml boiling water: Used to cook the rice just right in the stuffing.
75 g Cheddar cheese (or alternative hard cheese, grated): Adds rich creaminess and melts beautifully over the stuffing.
30 g mixed pumpkin seeds and pine nuts (toasted): Toasting brings out their nuttiness and a delightful crunch.
A little extra cheese to sprinkle on top: Creates a golden, bubbly finish when roasted.

How to Make Pumpkin Peppers – Stuffed Peppers with a Halloween Twist

Step 1: Prepare the Peppers

Start by carefully slicing off the tops of the orange peppers, making sure you leave enough room inside to fill and carve. Don’t lose the stalk—they give the peppers their charming “lid” when you replace them later. Next, remove the pith and seeds with a small sharp knife, creating a perfect hollow for the stuffing.

Step 2: Carve Your Halloween Faces

This is where the Halloween spirit really shines. Use your small sharp knife to carve playful or spooky pumpkin faces into each pepper. Gently push the cut pieces inward so they fall inside the pepper, then tip them out—add these off-cuts to the stuffing mix for no waste and lots of flavor.

Step 3: Toast the Seeds and Nuts

Scatter the pumpkin seeds and pine nuts on a baking tray and toast them in a hot oven at 200°C (400°F) for about 10 minutes. Stir halfway to prevent burning—this step unlocks their fullest nutty flavor and adds a wonderful crunch to the stuffing.

Step 4: Prepare the Veggies and Rice

Wash your basmati rice well to remove excess starch and let it drain. Chop the onion, garlic, courgette, mushrooms, and sun-dried tomatoes as directed. Grate the cheese now so it’s ready to stir in later.

Step 5: Cook the Stuffing

Heat the olive oil in a large saucepan over medium-low heat, then gently sauté the onion until translucent and soft. Add the garlic and cook briefly until fragrant. Toss in courgette and mushrooms, letting them soften without browning. Stir in chopped sun-dried tomatoes and combine thoroughly.

Add the rinsed basmati rice to the pan and stir frequently for about 3 to 4 minutes, allowing each grain to get coated and lightly toasted. Mix in the sun-dried tomato paste along with salt, pepper, and sweet paprika for a vibrant base flavor. Pour in the boiling water, bring back to a boil, then reduce heat to simmer with a lid on until the rice absorbs all the water, roughly 10 minutes.

When cooked, taste and adjust seasoning if needed. Finally, fold in the grated cheddar cheese and toasted seeds and nuts, letting the warmth slightly melt the cheese for a creamy, nutty stuffing. If you’re not stuffing immediately, cool it a bit before this step to avoid melting the cheese prematurely.

Step 6: Stuff and Roast the Peppers

Preheat the oven to 200°C (400°F). Fill each carved pepper fully with the stuffing, pressing down gently to pack it in. Sprinkle some extra cheese on top before placing the pepper tops and stalks back in place. Arrange the peppers snugly in a deep roasting dish, pour a few tablespoons of water around them, and cover everything tightly with foil.

Roast covered for 35 minutes, then remove the foil and continue roasting uncovered for another 10 to 15 minutes until the cheese on top bubbles and turns golden. These Pumpkin Peppers – Stuffed Peppers with a Halloween Twist will fill your kitchen with the warm, inviting smells of autumn, and the festive presentation is sure to impress.

How to Serve Pumpkin Peppers – Stuffed Peppers with a Halloween Twist

Garnishes

Enhance your Pumpkin Peppers with a sprinkle of freshly chopped parsley or a scattering of extra toasted pumpkin seeds for a final pop of color and texture. A drizzle of a cooling yogurt or sour cream can also complement the spices beautifully without overpowering the flavors.

Side Dishes

These stuffed peppers pair wonderfully with a crisp green salad or a simple roasted vegetable medley. For a heartier meal, serve alongside creamy mashed potatoes or buttery garlic bread to soak up every last bit of the savory stuffing.

Creative Ways to Present

For Halloween parties, place the stuffed peppers on a large platter surrounded by autumn leaves or miniature pumpkins to enhance the spooky vibe. Consider lighting a few candles nearby for atmosphere, and encourage guests to “carve” open their peppers right at the table for interactive fun!

Make Ahead and Storage

Storing Leftovers

If you have any Pumpkin Peppers – Stuffed Peppers with a Halloween Twist left after the festivities, wrap them tightly in foil or airtight containers and store in the fridge for up to 3 days. They maintain their flavor well and can be a great next-day lunch or dinner.

Freezing

These peppers freeze beautifully! After roasting and cooling completely, wrap each pepper individually in plastic wrap and place in a freezer-safe container or bag. They can be frozen for up to 2 months—perfect for a quick Halloween redo or a cozy autumn dinner anytime.

Reheating

Reheat frozen or refrigerated stuffed peppers by placing them in a preheated oven at 180°C (350°F) wrapped in foil for 15-20 minutes until warmed through. Alternatively, use your microwave at high power for 2-3 minutes, but be mindful of the peppers’ texture—oven reheating gives best results.

FAQs

Can I use other types of rice for this recipe?

Yes, but basmati rice works best due to its fluffy texture and fragrant aroma, which marry beautifully with the other flavors. If you substitute, adjust the cooking liquid accordingly.

What if I don’t want to carve faces on the peppers?

You can absolutely skip the carving and still enjoy this dish. The stuffed peppers will be just as tasty and colorful without the extra step, though the carved faces make it extra fun for Halloween.

Can I make this recipe vegan?

Definitely! Just swap the cheese for a vegan or dairy-free alternative, or omit it entirely. The roasted pumpkin seeds and pine nuts add plenty of rich texture and flavor on their own.

Are there any good alternatives to the pumpkin seeds and pine nuts?

Sunflower seeds, chopped walnuts, or toasted almonds can be great substitutes if you don’t have pumpkin seeds or pine nuts on hand, offering a lovely crunch and nuttiness.

How spicy is this recipe?

This dish is mild and flavorful thanks to the sweet paprika and natural sweetness of the peppers and sun-dried tomatoes. It’s suitable for all ages and those who prefer gentle flavors over heat.

Final Thoughts

Whether you’re hosting a Halloween party or just want a special fall meal to share, Pumpkin Peppers – Stuffed Peppers with a Halloween Twist offer a joyous combination of festive fun and delicious comfort. The engaging carving process, the colorful presentation, and the warm, inviting taste make this recipe a seasonal favorite you’ll look forward to making year after year. Give it a try and watch how these bright orange beauties light up your table and your heart!

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