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Light & Festive Stuffed Bell Peppers: Easy Jack-O-Lantern Dinner

jack-o-lantern stuffed bell peppers - featured image
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These fun and festive jack-o-lantern stuffed bell peppers are filled with a light quinoa and black bean mixture, perfect for fall gatherings. Quick to prepare and sure to bring smiles, they’re a healthy and delicious twist on a classic comfort food.

Ingredients

Scale
  • 4 large orange bell peppers
  • 1 cup cooked quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup diced onion (yellow or sweet)
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • 1 cup shredded cheese (pepper jack, cheddar, or Monterey Jack)
  • 2 tablespoons olive oil
  • 1/4 cup vegetable broth or water

Instructions

  1. Preheat oven to 375°F (190°C). Rinse and pat dry the bell peppers. Cut off the tops about 1/2 inch from the stem and set aside. Scoop out seeds and white membranes.
  2. Using a small paring knife, carve jack-o-lantern faces into each pepper (triangle eyes and a smiling mouth). Make the mouth about 1 inch wide.
  3. Heat olive oil in a medium skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. In a mixing bowl, combine cooked quinoa, black beans, corn, sautéed onion and garlic. Add cumin, smoked paprika, chili powder, salt, pepper, and vegetable broth. Stir until well combined.
  5. Fold in 3/4 cup of the shredded cheese. Reserve the remaining 1/4 cup for topping.
  6. Place the carved peppers upright in a baking dish. Spoon the filling into each pepper, pressing down gently to pack. Optionally, place the pepper tops back on as little hats.
  7. Cover the dish with aluminum foil and bake for 25 minutes. Remove foil, sprinkle remaining cheese on top, and bake uncovered for another 10-15 minutes until peppers are tender and cheese is bubbly and golden.
  8. Let rest for 5 minutes before serving.

Notes

Carve faces before stuffing to avoid mess. Make cuts slightly smaller than desired as peppers expand during baking. For a dairy-free version, use vegan cheese or 2 tablespoons nutritional yeast. Quinoa can be swapped with brown rice or cauliflower rice. Peppers can be prepped up to 2 days ahead (store filling and peppers separately).

Nutrition

Keywords: stuffed bell peppers, jack-o-lantern, Halloween dinner, quinoa, black beans, vegetarian, fall recipe

Find it online: https://zestynora.com/light-and-festive-stuffed-bell-peppers-easy-jack-o-lantern-dinner/