Chili Mac Pepper Jacks are a super fun and warming dinner for your Halloween night and all of your Halloween parties! creative, festive and fun!
Chili Mac Pepper Jacks
Hello and welcome to my annual Pepper Jack recipe!
This is something I look forward to each year, and I know some of you do too.
(See my Pepper Jack Recipe Collection here.)
This year, my Pepper Jacks look a bit different. I love the stand up – jack o lantern style I usually do…
and I am thinking in new ways lately.
These Chili Mac Pepper Jacks kinda look like they have masks, yes?
Easy Halloween Night Dinner
These can be as easy or as involved as you want them to be.
Not much time? Make the chili and mac ahead of time, and carve the jacks as the components are warming up…
No time and you love convenience foods? Pair this Vegan Chili with this Vegan Mac! Grab some peppers and a paring knife, and with some careful cutting during the cooking process – voila! Chili Mac Pepper Jacks in no time flat.
Make it your own!
The thing is, this recipe is completely customizable – your favorite chili plus your favorite mac and cheese. and just like carving pumpkins, your Pepper Jack face is your own as well.
This year, I attempted the Ghostface “Scream” mask with the yellow pepper. I grabbed a green pepper and made my version of Frankenstein’s monster. I like him. With the orange pepper, I kept it traditional with a classic pumpkin / jack o lantern face.
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- Preheat oven to 350 °F.
- If not prepared ahead of time, make chili. Set to simmer on stove.
- Boil macaroni noodles, blend up Noocho Cheese Sauce. When noodles are cooked, drain and return to pot. Pour Noocho Cheese Sauce over hot noodles, stir to coat and combine completely. Set aside.
- Cut tops off bell peppers as you would a pumpkin, or slice one side lengthwise, like a "mask" in the photos here. Remove all seeds and ribs inside. Carefully cut jack o’ lantern faces into the best surface side / mask of each pepper.
- To assemble: Place peppers into a baking dish. Spoon chili and mac and cheese into carved peppers, alternating layers.
- Bake at 350 °F for 30-35 minutes, or until heated through and peppers have softened.
dairy, egg, soy and gluten free, vegan
Amount Per Serving: Calories: 420 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 477mg Carbohydrates: 24g Fiber: 8g Sugar: 5g Protein: 25g
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…
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