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.
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.
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.
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.