Jack-o'-Lantern Stuffed Peppers
Orange bell peppers carved with friendly faces and stuffed with rice, beans and corn. A full family dinner for about $1.40 a pepper.
A real dinner dressed up for the holiday. The filling glows through the carved smiles, and the whole thing costs less than a drive-thru kids' meal.
A quick tip for parents
Let kids draw the face on the pepper with a clean food marker or a toothpick scratch, then a grown-up carves it. They feel like it is their pumpkin.
Allergens and swaps
Allergy-friendly note (Teal Pumpkin Project): A teal pumpkin on the porch tells trick-or-treaters you have non-food treats or allergy-safe options. Naturally gluten-free. Contains milk only if you add cheese. Check salsa labels if needed.
Ingredients
- 4 orange bell peppers
- 2 cups cooked rice
- 1 can (15oz) black beans (drained and rinsed)
- 1 cup frozen corn
- 1/2 cup salsa
- 1 tsp cumin
- 1/2 cup shredded cheese (optional)
Method
- Heat the oven to 375°F. Cut the tops off the peppers and remove the seeds. Keep the tops as lids.
- With a small knife, carve triangle eyes and a smile in each pepper (grown-up job).
- Stir together rice, beans, corn, salsa and cumin.
- Spoon the filling into the peppers, sprinkle cheese on top, and set the lids on.
- Bake in a dish with 1/4 inch of water, covered, for 25 to 30 minutes until the peppers are tender.
Notes from the kitchen
- Use leftover rice. It holds its shape better than fresh.
- Any color pepper works; orange just makes the best pumpkins.
Can I freeze them?
Yes. Freeze baked peppers up to 2 months and reheat at 350°F for 25 minutes.