Jack-o’-Lantern Stuffed Peppers
These jack-o’-lantern stuffed peppers are a fun and festive Halloween dinner made with orange bell peppers filled with cheesy rice, black beans, corn, tomato sauce and Mexican-inspired spices. Baked until tender and topped with melted cheese, they’re a delicious vegetarian main dish that can easily be made vegan with plant-based shredded cheese.
Equipment
- 1 oven
- 1 glass baking dish
- aluminum foil
Ingredients
For the Jack-O-Lantern Peppers
- 4 large orange bell peppers
- olive oil
For the cheesy rice filling
- 1 Tbsp olive oil
- 1/2 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup cooked white or brown rice
- 3/4 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels, fresh or frozen
- 1/2 cup tomato sauce
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1 tbsp fresh lime juice
- 1 1/2 cups shredded cheese, vegan or regular, divided adjust to your liking
Instructions
- Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the four peppers upright. Cut the tops off the peppers, keeping the stems attached, and set aside. Remove the seeds and membranes. Using a small, sharp knife, carefully carve simple jack-o’-lantern faces into one side of each pepper.
- Heat one tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds. Stir in the cooked rice, black beans, corn, tomato sauce, chili powder, cumin, smoked paprika, oregano, salt and black pepper. Cook for 3–4 minutes, until hot and well combined.
- Remove the skillet from the heat. Stir in the lime juice and ¾ cup of the shredded cheese until the cheese begins to melt into the filling.
- Spoon the filling evenly into the four peppers, gently packing it down. Arrange them upright in the prepared baking dish and sprinkle the remaining ¾ cup of cheese over the filling. Pour about ¼ inch of water or vegetable broth into the bottom of the dish.
- Loosely cover the dish with foil, making sure it doesn’t touch the cheese. Bake for 25–30 minutes, until the peppers begin to soften. Remove the foil and bake for another 10–15 minutes, until the peppers are tender and the cheese is melted and bubbly.
- During the final five minutes of baking, place the reserved pepper tops back onto the peppers. Alternatively, add them just before serving for the freshest appearance.
- Carefully transfer the peppers to serving plates. Garnish with fresh cilantro and serve with lime wedges. Add sliced jalapeños or extra cheese if desired.
Notes
Cheese: Use vegan shredded cheese to make the recipe fully plant-based, or substitute regular shredded cheese.
Rice: The recipe uses one cup of cooked rice, not dry rice.
Pepper selection: Choose large peppers with relatively flat bottoms so they stand upright.
Carving: Keep the eyes and mouth simple and relatively large so the faces remain recognizable after baking.
Pepper tops: Add them near the end of baking or just before serving to prevent the stems from becoming overly dark.
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheating: Warm in a 350°F oven, covered loosely with foil, or microwave in short intervals until heated through.