Description
A playful, plant-based dish featuring bell peppers carved into Jack-o’-lanterns and filled with a savory stuffing of rice, beans, and spices.
Ingredients
Scale
- 4 orange or yellow bell peppers
- 1 cup cooked rice (brown rice or quinoa)
- 1 can black beans, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro or parsley, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 cup tomato sauce
- Olive oil for sautéing
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and scoop out the seeds and membranes, carving faces to resemble Jack-o’-lanterns.
- In a skillet, heat olive oil over medium heat and sauté the diced onions until translucent. Add minced garlic and cook until fragrant.
- Stir in the cooked rice, black beans, spices, and a splash of tomato sauce.
- Remove from heat and fold in the chopped herbs.
- Stuff each pepper with the filling, pressing down slightly.
- Place the peppers upright in a baking dish and add remaining filling around them.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil for the last 10-15 minutes to slightly char them.
Notes
Avoid overstuffing the peppers to allow for expansion during roasting. Fresh rice helps absorb flavors better.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan, Halloween, stuffed peppers, Jack-o'-lantern, family recipe