Stuffed Mini Pepper Jack-o’-Lanterns Charcuterie Board Recipe

Halloween is honestly one of my favorite times to play around in the kitchen.

I get a kick out of making treats that are both tasty and fun to look at, especially if there’s a party or just a family get-together happening.

These Stuffed Mini Pepper Jack-o’-Lanterns add bright colors and a festive touch to any charcuterie board.

I carve little faces into sweet mini bell peppers, then fill them with a creamy, cheesy stuffing. The peppers turn into these adorable, edible Jack-o’-Lanterns that are just right for snacking.

They’re actually pretty easy to make, and I almost always get people asking for the recipe.

If you’re aiming to surprise your guests with something a little different, this is a good one to try.

Why I Love Them

I love these stuffed mini pepper Jack-o’-Lanterns because making them is genuinely fun. Cutting silly little faces into peppers feels creative and a little festive, honestly.

The bright colors always look awesome on the table, and they get noticed right away. Kids and adults both seem to enjoy the playful look.

The peppers are bite-sized, so they’re easy to eat—no mess, just pick one up and pop it in your mouth. That’s a win in my book.

You can fill them with all sorts of things—hummus, cheese, whatever you’re in the mood for. I like mixing it up each year, honestly.

Making them with family or friends is always a good time. It’s one of those simple recipes everyone can help with, and it’s fun to see what goofy faces people come up with.

Equipment

I try to keep things simple, so here’s what I use to make the Stuffed Mini Pepper Jack-o’-Lanterns Charcuterie Board.

Basic Tools:

• 1 large wooden cutting board (about 16 x 12 inches)
• 1 small, sharp paring knife (for carving faces)
• 1 small spoon (for scooping)

Serving Items:

• 2-3 small serving bowls
• 1 cheese knife or butter knife

Measuring Tools:

• 1 measuring cup (1 cup size)
• 1 tablespoon
• 1 teaspoon

Mixing:

• 1 small mixing bowl (about 2 cups capacity)
• 1 rubber spatula

I always grab a few paper towels for easy cleanup, too.

If you want to get a little fancy, you can add some mini toothpicks or festive tongs for picking up the stuffed peppers.

That’s pretty much everything I use to put this board together.

Ingredients

When I make Stuffed Mini Pepper Jack-o’-Lanterns, I like to gather all my ingredients ahead of time. Here’s exactly what I use for one charcuterie board:

Ingredient	Quantity
Mini bell peppers (orange, yellow)	12
Cream cheese, softened	6 ounces
Cheddar cheese, shredded	1/2 cup
Chives, finely chopped	2 tablespoons
Garlic powder	1/4 teaspoon
Salt	1/8 teaspoon
Black pepper	Pinch
Sliced salami	10 slices
Crackers (any kind)	1 cup
Seedless red grapes	1/2 cup
Sliced cucumbers	1/2 cup
Pretzel sticks	1/2 cup

First, I wash the mini peppers and pat them dry. I always try to pick out the brightest orange and yellow peppers for the jack-o’-lantern vibe.

For the filling, I mix cream cheese, shredded cheddar, chives, garlic powder, salt, and pepper in a bowl until it’s all smooth and combined. It makes a cheesy spread that’s easy to scoop into the hollowed peppers.

The rest of the board is easy—just lay out your favorite crackers, salami, grapes, cucumber, and pretzel sticks around the stuffed peppers. Sometimes I’ll toss on a few sprigs of fresh herbs or extra veggies if I want more color.

This set of ingredients gives everyone a little something, and honestly, it’s a good mix of flavors.

Instructions

First, I wash and dry the mini bell peppers. I slice off the tops and gently scoop out the seeds using a small spoon.

Then, I grab a paring knife and carve simple jack-o’-lantern faces into each pepper. I usually do a mix of triangles and circles for eyes and smiles—sometimes they look goofy, but that’s half the fun.

In a medium bowl, I mix together 4 ounces of softened cream cheese, 1/2 cup of shredded cheddar, and 2 tablespoons of chopped chives. I stir it all up until it’s well mixed.

I use a small spoon or piping bag to fill each pepper with the cheese mixture. Then I press the tops back on each one, like little lids.

To arrange the board, I put the stuffed peppers in the center. I surround them with slices of salami, crackers, and small grape clusters.

• Stuffed mini pepper jack-o’-lanterns (about 12 pieces)
• Salami slices
• Crackers
• Grapes

I keep extra napkins nearby—the filling can sneak out if you’re not careful. Once everything looks good, I set the board out and let people dig in.

Substitute

Sometimes I realize I’m missing an ingredient and have to improvise. Here are some easy swaps for the Stuffed Mini Pepper Jack-o’-Lanterns Charcuterie Board recipe.

If I’m out of mini sweet peppers, I’ll use small tomatoes or baby bell peppers instead. They hold fillings just fine and taste great.

For the filling, if I don’t have 3 oz of cream cheese, I’ll grab goat cheese or ricotta. Both are creamy and go well with most toppings.

If I want to skip the meat, I swap in 1/4 cup of chickpeas or black beans for the diced salami. It keeps things vegetarian and still adds some protein.

If I’m out of herbs, I’ll just use 2 tablespoons of chopped parsley, basil, or chives—whatever’s handy. The flavor changes a bit, but it still works.

Here’s a table with some common swaps:

Original Ingredient	Substitute	Amount
Mini sweet peppers	Baby bell peppers	8-10 pieces
Cream cheese (3 oz)	Goat cheese	3 oz
Diced salami (1/4 cup)	Chickpeas	1/4 cup
Chopped parsley (2 tbsp)	Chives/basil	2 tbsp

Trying new swaps keeps things interesting and helps me use up what I already have in the fridge. Sometimes it’s even better than the original!

What Can Go Wrong?

Sometimes my mini pepper jack-o’-lanterns just won’t stay upright. This usually happens if I cut the bottom unevenly, or if the peppers are too small for their own good.

I try to pick peppers with flatter bases, but honestly, it’s not always easy to find the perfect ones. Grocery store roulette, right?

Another thing: overfilling the peppers is a real trap. If I cram in too much stuffing, the filling spills out or pushes the pepper walls apart.

I’ve learned to use a small spoon and just take it easy on the cheese. It’s tempting to go wild, but restraint pays off here.

The faces on the peppers can get pretty messy, too. If my knife isn’t sharp enough or the cuts are too close together, sometimes pieces break off and ruin the look.

I stick with a small, sharp paring knife and just go slow. Rushing never helped anyone carve a jack-o’-lantern, big or small.

Sometimes the cheese filling leaks out during baking. Placing the peppers upright in a muffin tin helps, though it’s not a perfect fix every time.

Here’s a quick checklist I use:

• Pick larger, firm mini peppers.
• Cut faces gently with a sharp knife.
• Don’t overfill with cheese.
• Place peppers upright while baking.

If I forget to taste the filling first, it can end up too bland or sometimes way too salty. I try to remember to sample the mix before stuffing the peppers, but I’ll admit, I’ve skipped it a few times.

Leaving the peppers in the oven too long makes them soggy and sad. I only bake them until the cheese is melted—usually about 10 to 12 minutes, but I keep an eye on things because ovens are tricky.