Halloween Stuffed Peppers

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 4
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Get into the Halloween spirit with these festive Stuffed Peppers! They're not only fun with their jack-o-lantern faces, but also packed with a hearty, flavorful filling that makes them perfect for a cozy autumn dinner.

Ingredients for Halloween Stuffed Peppers

The star of our show, orange bell peppers, bring that iconic pumpkin look and a subtle sweetness that pairs beautifully with the filling. To make a hearty base, we use quinoa, cooked in vegetable broth for extra flavor. Black beans add protein and a creamy texture, while corn kernels contribute a pop of sweetness and color.

We sauté onion and garlic in olive oil to form a savory base, enhanced by ground cumin, smoked paprika, and chili powder for warmth and depth. A bit of salsa brings acidity and moisture, and cheddar cheese (if you choose to use it) adds a melty, comforting finish. Finally, a sprinkle of cilantro brightens everything up right before serving.

Tips & Tricks

  • When carving the faces, use a small paring knife for better control.
  • To prevent the peppers from tipping over, slice a small piece off the bottom to make a flat surface.
  • If you want a spicier kick, add some chopped jalapeños to the filling.

Serving Suggestions

These stuffed peppers are a meal on their own, but if you're looking to round out your plate, consider serving them with a side of guacamole or a simple green salad. A dollop of sour cream or Greek yogurt on top can also complement the spices nicely.

Frequently Asked Questions

Can I make these peppers ahead of time?
Yes, you can prepare the filling and stuff the peppers a day in advance. Just cover and refrigerate until you're ready to bake.
What if I don't have quinoa?
You can substitute with rice or couscous if quinoa isn't available.
Can I make this recipe vegan?
Absolutely! Just skip the cheese or use a vegan cheese alternative.

Halloween Stuffed Peppers Recipe Walkthrough

First, let's get the oven preheated to 375°F. While it warms up, take your orange bell peppers and carefully slice off the tops. Remove the seeds and membranes inside, then carve little jack-o-lantern faces into one side. This part can be fun, so get creative, but make sure the faces aren't too big to keep the filling secure.

Next, bring your vegetable broth to a boil in a medium saucepan. Add in the quinoa, reduce the heat to low, and let it simmer covered for about 15 minutes. You'll know it's done when the quinoa is tender and the broth is fully absorbed.

While the quinoa is cooking, get your skillet ready. Heat some olive oil over medium heat, then toss in the diced onion and minced garlic. Sauté them until the onion turns translucent, filling your kitchen with a delicious aroma. Now, it's time to add the cooked quinoa, black beans, corn, and spices – cumin, smoked paprika, and chili powder. Season with salt and pepper to taste, and stir everything together for about 5 minutes.

Mix in the salsa and half of the cheddar cheese if you're using it. This is where the filling really comes together, so taste it and adjust the seasoning if needed. Now, fill each carved pepper with this mixture. Stand them upright in a baking dish, sprinkle the remaining cheese on top, and cover the dish with foil.

Pop the dish into the oven and bake for 25 minutes. After that, remove the foil and let them bake for another 10 minutes until the peppers are tender and the cheese is nicely melted and bubbly. Before serving, finish with a sprinkle of chopped cilantro for a fresh touch.

Why You'll Love This Recipe

  • Festive presentation that's perfect for Halloween gatherings.
  • Flavorful and satisfying with a hint of smokiness and spice.
  • Great way to sneak in veggies and protein into your meal.
  • Customizable to suit dietary preferences or what you have on hand.

Ingredients

4 large orange bell peppers
1 cup quinoa
2 cups vegetable broth
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 tsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
Salt and pepper to taste
1/2 cup salsa
1/2 cup shredded cheddar cheese (optional)
Chopped cilantro for garnish

Step-by-step Instructions

1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Carve faces into one side of each pepper to create a jack-o-lantern look.
3. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
4. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until the onion is translucent.
5. Stir in the cooked quinoa, black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5 minutes, stirring frequently.
6. Mix in the salsa and half of the cheese, if using.
7. Fill each pepper with the quinoa mixture and place them upright in a baking dish.
8. Sprinkle the remaining cheese on top, if using.
9. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is bubbly.
10. Garnish with chopped cilantro before serving.

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