Spooky Stuffed Peppers {Vegetarian, Gluten-free}

Spooky Stuffed Peppers {Vegetarian, Gluten-free}Terrifying, right? Well, maybe not so much. But since we don’t do the whole carved pumpkin thing, I’d try something similar. A lazy person version. That also tastes delicious.

As I’ve mentioned before, Halloween isn’t a huge deal here in the UK. And it’s never been something I’ve ever been interested in participating in, but it does have it’s appeal… The sweets (an excuse to eat even more chocolate than usual) and watching films – no horror films for me though (I’m too cool for them) instead I like to watch; The Nightmare Before Christmas, Beetlejuice, The Burbs, Edward Scissorhands, Hocus Pocus, Coraline, Addams Family etc. Films that have a nice spooky feeling without the months of no sleep that follows with horror films.

Spooky Stuffed Peppers {Vegetarian, Gluten-free}Anyway, onto the recipe… These Jack-O-Lantern peppers aren’t just about the novelty Halloween factor, they also taste amazing and make a really filling and healthy meal. Inside they are filled with quinoa, spinach, feta, garlic and onions – creamy textures and strong flavours, delicious!

I love the way the quinoa peeking through their mouths look like jagged teeth!

Spooky Stuffed Peppers {Vegetarian, Gluten-free}
Prep time
Cook time
Total time
Delicious stuffed peppers made to look like carved pumpkins! Vegetarian and gluten-free.
Serves: 4
  • 4 orange peppers
  • 95g (1/2 cup) quinoa, uncooked
  • ¾ pint (1½ cups) vegetable stock
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 2 handfuls of baby leaf spinach
  • 100g (2/3 cup) feta cheese
  1. Preheat the oven to 190c.
  2. Pour the vegetable stock into a saucepan with the quinoa. Bring to a boil then reduce to a simmer and cook for 20 minutes, or until all the liquid has been absorbed by the quinoa.
  3. Whilst you're waiting for the quinoa to cook, chop off the tops of the peppers (keep for later) and remove the seeds from inside. Then carefully carve jack-o-lantern faces into the orange peppers using a small knife.
  4. Just before all the liquid is absorbed, add the onions and garlic to cook for 5 minutes. Add a little more water and reduce heat if it begins to dry out too quickly.
  5. Then add the baby leaf spinach and let it wilt.
  6. Take off the heat then crumble in the feta cheese. Stir and spoon into the peppers.
  7. Put in the oven to cook for 15-20 minutes until piping hot and the skin of the pepper has softened.
  8. Transfer to a plate and enjoy!

Do you celebrate Halloween? What are you favourite films to watch, are you into horror films or are you a big baby, like me?


  1. says

    This is my first time to see a carved Jack-O-Lantern peppers, wow, these are so beautifully carved! You are a genius….I only saw green bell peppers here…sadly no orange ones.

    I’m not a huge fan of Halloween, but I really like watching horror films and eating sweets together all year long (evil cackles). I just watched the new Chucky film last week, and it was so funny despite the fake gore. I still have a long list of new horror films to watch, but the films back in the 80s and 90s are better. I don’t know if I will be celebrating Halloween here…my b/f’s family is coming down to visit and his sis-in-law is into Halloween…so maybe we will do something together! I think I’ll be a tourist on a Halloween day…it’s actually easy to be one! :)
    rika@veganmiam recently posted…Red Ape Cinnamon + Adopt an ApeMy Profile

  2. says

    aimee – your blog is genuinely amazing, i love it so much! all your recipes look just mouthwatering & i love how you write – plus, your photography is fantastic. these are suuuuch a great idea – i’m planning on having a halloween feast this year since i can never let a holiday go by without using it as an excuse for a feast, and this’ll definitely be going on the list of stuff to make. thanks! :)
    holly ; the hobbit kitchen recently posted…apple & sultana cinnamon spiced crumbleMy Profile


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge