Stuffed Pumpkin Peppers
Make dinner fun and festive with these vegetarian stuffed peppers that are healthy, spooky, and delicious! This recipe uses minimal ingredients that are affordable and accessible.
Bell peppers contain fiber for gut health and vitamin A for eye health. Rice and beans form a complete protein to provide energy.
4 orange bell peppers
2 TBSP olive oil
1 can black beans
1 cup brown rice, cooked
1 large onion, chopped
1 can tomato sauce
4 cloves garlic, minced
Salt and pepper, to taste
You can substitute/add any of the ingredients for some of your favorites. Add your favorite vegetables or any in the fridge that you need to use. You can add ground meat for a non-vegetarian option. You can use other colored bell peppers in addition to orange. You can use quinoa or white rice instead of rice. You can use any type of bean in place of black beans.
Step by Step Instructions
Carve pumpkin pepper; Slice the tops off and scoop out seeds; Using a small knife, cut two small triangles where the eyes would be and a mouth
Preheat oven to 400F; Line a baking sheet with parchment paper and roast peppers for 20-30 minutes, until slightly blistered and easily pierced with a fork; Set aside
Cook rice according to box instructions; Set aside
Heat olive oil in a skillet over medium heat; Add onion and garlic; Cook until fragrant, about 5 minutes; Add tomato sauce; Stir to combine
Lower heat and add rice and beans; Stir to combine; Season with salt and pepper; Stuff each pepper with the rice and bean mixture; Bake at 400 for 15 minutes; Enjoy!