Save Festive bell peppers get turned into edible jack-o-lanterns and loaded with a zesty black bean and rice filling that's as satisfying as it is playful. Whether you are making these for Halloween or simply want a cozy vegetarian main these stuffed peppers deliver plenty of flavor and fun.
There is something ridiculously cheerful about serving a tray of grinning peppers on a chilly autumn night. My family laughs every time they see these on the table and it never fails to make dinner feel special.
Ingredients
- Orange or yellow bell peppers: bright sweet and sturdy for stuffing
- Olive oil: brings a touch of richness and helps soften the aromatics
- Yellow onion: choose a firm onion with smooth skin for the best flavor base
- Garlic: fresh cloves will make all the difference in building a bold filling
- Brown rice: pre-cooked rice saves time and adds hearty texture
- Black beans: canned or cooked from scratch for protein and heartiness
- Corn kernels: choose fresh or frozen for bursts of sweetness
- Diced tomatoes: drain well to avoid a watery filling choose a can with no added salt to control seasoning
- Ground cumin: earthy warmth and classic southwestern taste
- Smoked paprika: opt for Spanish-style if possible for a richer smoky note
- Chili powder: brings gentle heat and ties all the flavors together
- Salt and black pepper: season to taste and highlight other flavors
- Cheddar cheese: for gooey melty comfort freshly shredded melts best
- Fresh cilantro: optional but adds vibrant flavor and color
Instructions
- Prepare the Peppers:
- Slice the tops off the peppers and gently remove seeds and membranes with your hands or a spoon. Carefully carve jack-o-lantern faces using a paring knife. This step is all about creativity and getting the family involved. Arrange the cleaned and carved peppers upright in a baking dish so they stay stable during filling and baking.
- Sauté the Aromatics:
- Warm olive oil in a large skillet over medium heat. Add diced onion and cook for about 5 minutes until soft and translucent. Add minced garlic and sauté for one minute until fragrant stirring constantly to prevent burning.
- Build the Filling:
- Stir in the cooked brown rice rinsed black beans corn drained diced tomatoes cumin smoked paprika chili powder salt and pepper. Mix everything thoroughly. Let cook for a few minutes to allow flavors to meld and moisture to reduce. Be sure to scrape the bottom so rice does not stick.
- Add Cheese and Herbs:
- Turn off heat. Stir in the shredded cheddar cheese until just melted and creamy. Add chopped fresh cilantro if using. Taste and adjust seasoning at this stage.
- Fill the Peppers:
- Spoon the hot filling into each prepared bell pepper gently pressing with the back of a spoon to pack it in all the way to the edges. Feel free to mound it up slightly for extra fullness.
- Bake the Peppers:
- Top with a bit more cheese if you like and place the pepper lids back on. Add a small splash of water to the bottom of the baking dish to keep things steamy inside then cover tightly with foil. Bake for 30 minutes to steam the peppers.
- Finish and Serve:
- Remove the foil and continue baking for another 10 minutes until the peppers are tender and the cheese on top is melted and bubbling. Serve hot and enjoy the melty goodness.
Save My kids actually get excited to help carve faces in the peppers and that is now a little family tradition before Halloween night.
Storage Tips
Allow leftovers to cool completely and then stash them in a covered container in the refrigerator for up to four days. To reheat just pop them back into a 350°F oven until hot or microwave in short bursts. Cooked and filled peppers also freeze well—wrap tightly and freeze for up to two months then thaw and reheat.
Ingredient Substitutions
For vegan stuffed peppers skip the cheddar and use a dairy free cheese or just leave it out since the filling is still flavorful without. If you are out of brown rice try cooked quinoa barley or even farro for more texture. Feel free to swap in kidney beans or pinto beans if black beans are not available. Monterey jack cheese gives a milder flavor.
Serving Suggestions
Add a dollop of sour cream salsa or guacamole alongside to cool off the zippy filling. These look great served on a platter nestled in a bed of shredded lettuce or with lime wedges for squeezing on top. If you want a heartier meal pair with a crunchy green salad or a bowl of soup.
Cultural Context
Stuffed peppers show up in cuisines all over the world but this version borrows big flavors from the American Southwest with cumin chili powder and beans. The jack-o-lantern presentation is a playful Halloween twist that is especially loved by kids but honestly works any time you want dinner to feel festive.
Seasonal Adaptations
You can use red orange yellow or even green peppers whatever looks best at your market in the fall. In summer swap in fresh corn off the cob and top with chopped tomatoes or avocado for a brighter taste. Around Halloween people love serving these on a tray surrounded by other orange foods for extra holiday spirit.
Save Every bite is savory, festive, and filled with autumn spirit. These peppers are guaranteed to bring laughter and warmth to any dinner table.
Recipe FAQ
- → Can I make this dish vegan?
Yes, simply leave out the cheese or substitute with plant-based cheese to make it vegan-friendly.
- → What peppers work best?
Large orange or yellow bell peppers are ideal for their sweetness and vibrant color, but red peppers also work well.
- → Can I prepare the filling ahead?
Absolutely, the filling can be made ahead and refrigerated until ready to stuff and bake the peppers.
- → Are there gluten-free options?
All listed ingredients are naturally gluten-free; just ensure packaged items are certified gluten-free if needed.
- → What sides complement this dish?
Sour cream, salsa, guacamole, or a simple salad pair nicely, as does a light fruity red wine like Pinot Noir.
- → Can I use another grain instead of rice?
Cooked quinoa is a great substitute for rice and adds extra protein to the filling.