Jack O'Lantern Stuffed Peppers make the perfect fun and festive Halloween dinner! The filling is easy to customize and shows off the beautiful color and chewy texture of black rice (aka forbidden rice). Combined with creamy black beans, melty vegan cheese, and Tex-Mex spices, these peppers are a healthy, family-friendly meal that turns dinner into part of the celebration!
How cute are these Halloween stuffed peppers? But most importantly, they're delicious! Something about the combination of black rice, which has a lightly nutty flavor and a chewy texture, and naturally creamy black beans turned out even better than expected!
The recipe is totally versatile, too. You can swap the black rice for wild rice, quinoa, or pretty much any other grain or variety of rice you have on hand! And instead of black beans, go with lentils or another type of bean, add crumbled tofu or tempeh, plant-based ground beef, etc.
You can also customize the flavors however you like! Since the filling is heated on the stove, it's easy to taste as you go and make adjustments before stuffing the peppers.
Even though I included one jalapeno pepper-plus the usual Tex-Mex spices-we thought the filling was fairly milk. Spiciness is very subjective, though! So feel free to dial the spices up or down depending on how much heat you like or if you're making these for kiddos with sensitive taste buds.
Ready to make your own tasty Jack O'Lantern peppers for dinner? Let's do it!
How to Make Halloween Stuffed Peppers
Here's an overview of the process with some step-by-step photos. You'll find the full written recipe just below this section.
Start by gathering your ingredients and cooking the black rice. Then prepare the peppers by slicing off the tops with a paring knife. Remove the seeds and membranes from the tops (the jack o'lantern lids) and insides of the peppers.
With the paring knife, carefully carve the Jack O'Lantern faces. Triangular shapes for the eyes and nose are easy, but if your knife is sharp and small enough, you can try other shapes, too.
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Now it's time to par-bake the peppers. Stand them upright in a baking dish, and add ⅓ to ½ cup water. This is just enough to create some steam and help soften the peppers. Cover with foil and bake at 375°F for 20 minutes while you prepare the filling.
In a large saute pan, cook the onion and jalapeno for about 5 minutes, then add the garlic and dry spices and seasonings. Stirring frequently, cook for 1 minute, then add the can of diced tomatoes. Let this simmer and reduce for 2-3 minutes.
Add the black beans to the pan, and cook until hot. Fold in the cooked black rice and ¾ cup shredded vegan cheese. Stir well and cook for another minute or two so the cheese begins to melt. Taste for seasoning.
When the peppers have finished par-baking, remove from oven and let cool for a few minutes. Carefully dump out any liquid that collected in the bottom of each pepper, as well as any water remaining in the dish. This keeps the peppers from getting soggy.
Stuff each pepper with filling, mounding it up slightly. Cover the dish with foil again, and bake for another 15 minutes or until the peppers are tender.
Melt the remaining cheese in the microwave with a splash of water. Heat in short burts about 12-15 seconds, stirring in between. Spoon melted cheese on top of each pepper before serving.
Flavor Variations
- Make 'em spicy: Keep the Tex-Mex seasonings and add another jalapeno (include the seeds for extra heat). Kick it up even more with spicy salsa, dried chipotle flakes, or some chipotle in adobo sauce.
Optional add-ins: cilantro, lime juice, and a drizzle of vegan queso. - Mediterranean: Swap the black beans for chickpeas or cannellini beans and the black rice for quinoa or farro. Season with oregano, basil, garlic, and lemon juice.
Optional add-ins: chopped spinach, sun-dried tomatoes, kalamata olives, and vegan feta cheese. - Southwestern or BBQ: Include a smoky and sweet BBQ sauce and some corn.
Optional adds: TVP taco meat, tofu sausage crumbles, or black lentils for extra protein. This lentil taco meat would also be great!
Helpful Tips
- Flat bottomed peppers: If possible, choose peppers that will stand upright. If they're just slightly tilted, you can carefully trim the "humpy" parts to make the bottoms more level. Just be careful not to cut all the way through.
- Carving the faces: Keep your Jack O'Lantern features small and far enough apart so that the peppers won't tear open or collapse as they soften in the oven.
- Make-ahead: Prep the filling up to two days in advance and store in the fridge.
- Serving idea: Arrange the finished peppers on a bed of greens or black rice "graveyard style" for halloween parties!
I hope you enjoy these cute and spooky stuffed peppers! If you try the recipe, be sure to comment below and let everyone know!
Recipe
Jack O'Lantern Stuffed Peppers With Black Rice
Ingredients
- 3 cups cooked black rice - 1 cup dry makes the perfect amount
- 5 large orange bell peppers - or other colors
- 1 Tablespoon oil - optional
- 1 medium onion, chopped
- 1 jalapeno pepper, seeds removed, diced - optional
- 5 cloves garlic, minced
- 2 teaspoons chili powder - the blend, not pure chile powder
- 1¼ teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 (15 oz) can diced fire-roasted tomatoes
- 1 teaspoon fine sea salt
- 1 (15 oz) can black beans, drained and rinsed - use "spicy" seasoned beans if you can find them
- 5 ounces shredded vegan cheese - about 1¼ cups; see Notes for sub
- black pepper - to taste
Optional for serving:
- fresh or pickled jalapeno, avocado, chopped cilantro
Instructions
- Preheat the oven to 375°F (190°C). Prepare the peppers by slicing off the tops with a paring knife. Remove the seeds and membranes from inside and on the tops (these serve as our jack o'lantern lids).
- Carve the faces. Triangular shapes for the eyes and nose are easiest, but if your knife is sharp and small enough, you may be able to do rounded cuts. Keep the facial features somewhat small and far enough apart so the peppers don't collapse as they soften in the oven.
- Now it's time to par-bake the peppers. Stand them upright in a baking dish, along with their tops. Add about ½ cup water (just enough to create steam and soften the peppers). Cover the entire dish with foil and bake at 375°F for 20 minutes while you prepare the filling.
- Preheat a large saute pan over medium heat, and add the oil, if using. Cook the onion and jalapeno for about 5 minutes, until softened. Add the garlic, chile powder, oregano, and cumin. Stirring frequently, cook for 1 minute. Add the can of diced tomatoes (and juices). Let simmer for 2-3 minutes.
- Add the black beans and cooked rice to the pan, and cook until hot. Fold in about ¾ cup shredded cheese, and season with black pepper. Stirring frequently, cook until the cheese starts to melt, about 1 minute. Taste for seasoning.
- Once the peppers are par-baked, remove from oven and let cool for a few minutes. Carefully dump out any liquid that collected in the bottom of each pepper, as well as any water remaining in the dish.
- Spoon filling into the peppers, lightly packing it down and mounding it up. Cover the dish with foil, and bake for another 15 minutes or until the peppers are tender.
- Put the remaining cheese in a small bowl and add a splash of water (this is only needed if using store-bought vegan shreds). Heat in the microwave in 10-15 second increments, stirring in between, until fully melted. Top each pepper with a spoonful of cheese and serve with your favorite toppings and garnishes.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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