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Creamy Jack-O-Lantern Stuffed Pepper Queso Dip Recipe

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A festive and creamy queso dip stuffed inside hollowed bell peppers carved with jack-o-lantern faces. Perfect for Halloween parties, tailgates, or any fall gathering, this deceptively simple recipe is a crowd-pleaser that looks impressive but comes together in about 30 minutes of active time.

Ingredients

Scale
  • 4 large bell peppers (orange and red work best)
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese (or pepper jack for heat)
  • 1/2 cup sour cream (full-fat recommended)
  • 1 (4-ounce) can diced green chiles, drained
  • 1/4 cup canned fire-roasted diced tomatoes, drained well
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon onion powder
  • Pinch of cayenne pepper (optional, for heat)
  • 2 tablespoons chopped fresh cilantro (plus more for garnish)
  • 2 green onions, thinly sliced
  • Tortilla chips, sliced baguette, or veggie sticks for serving

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
  2. Prepare the bell peppers: Wash and dry all four peppers. Using a sharp paring knife, cut the top off each pepper—about 1/2 inch from the stem. Set the tops aside. Carefully remove the seeds and white membranes from inside each pepper. Rinse the peppers inside and out, then pat them dry.
  3. Carve the jack-o-lantern faces: Using your paring knife, carefully cut triangle eyes, a jagged mouth, and a nose into one side of each pepper. Cut all the way through the pepper wall. Discard or reserve the cut-out pieces.
  4. Brush the peppers with olive oil: Lightly brush the outside of each pepper with olive oil, including the carved areas. Season the inside of each pepper with a tiny pinch of salt and pepper. Place the peppers upright in a baking dish. If they wobble, trim a tiny slice off the bottom to create a flat surface.
  5. Make the queso filling: In a mixing bowl, combine the softened cream cheese, shredded cheddar, shredded Monterey Jack, sour cream, drained green chiles, drained tomatoes, smoked paprika, garlic powder, cumin, onion powder, and cayenne (if using). Mix until well combined and smooth. Fold in the chopped cilantro and sliced green onions.
  6. Stuff the peppers: Divide the queso mixture evenly among the four peppers. Pack it in gently but firmly, making sure there are no air pockets. The filling should reach the top of each pepper.
  7. Bake covered: Cover the baking dish with aluminum foil, tented so it doesn’t touch the tops of the peppers. Bake for 20 minutes.
  8. Bake uncovered: Remove the foil and continue baking for another 10-15 minutes, until the peppers are tender but still hold their shape and the queso is bubbly and lightly golden on top. For a deeper golden color, broil for the last 1-2 minutes, watching carefully.
  9. Rest and serve: Let the peppers cool in the dish for 5 minutes before serving. Garnish with additional cilantro and green onions, and surround with chips or bread for dipping.

Notes

For best results, use room temperature cream cheese and shred cheese from blocks to avoid graininess. Drain canned ingredients well to prevent runny queso. Peppers can be carved and filling prepared up to 24 hours in advance; add 5-10 minutes to covered baking time if starting from cold. The carved faces will look slightly different after baking—embrace the charm.

Nutrition

Keywords: Halloween, queso dip, stuffed peppers, jack-o-lantern, fall appetizer, game day dip, gluten-free, vegetarian

Find it online: https://sparklespoon.com/creamy-jack-o-lantern-stuffed-pepper-queso-dip-recipe/