Vegan Halloween Stuffed Peppers
These festive vegan stuffed peppers are carved into jack-o'-lantern faces and filled with a hearty, spiced black bean and quinoa mixture. They're baked until tender and topped with fresh cilantro and creamy avocado. Perfect for a Halloween dinner, this recipe makes 4 stuffed pepper halves.
These festive vegan stuffed peppers are carved into jack-o'-lantern faces and filled with a hearty, spiced black bean and quinoa mixture. They're baked until tender and topped with fresh cilantro and creamy avocado. Perfect for a Halloween dinner, this recipe makes 4 stuffed pepper halves.
Ingredients
16 ingredients- Calories
- 320 kcal
- Fat
- 12g
- Carbs
- 45g
- Protein
- 12g
Whole recipe (4 servings): 1280 kcal
- 2 large bell peppers (any color), halved lengthwise, seeds and membranes removed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup salsa (mild or medium)
- 1/2 cup shredded vegan cheese (optional, for topping)
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for serving)
Method
7 steps- Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the 4 pepper halves.
- Carefully carve a jack-o'-lantern face into each pepper half using a small paring knife. Cut out triangles for eyes and a nose, and a jagged mouth. Reserve the cut-out pieces for another use or discard.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in cooked quinoa, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2-3 minutes until heated through. Remove from heat and stir in salsa.
- Place the carved pepper halves in the prepared baking dish, cut side up. Spoon the quinoa mixture evenly into each pepper, packing it gently.
- Cover the dish with foil and bake for 25 minutes. Remove foil, sprinkle with vegan cheese if using, and bake uncovered for another 10-15 minutes, until peppers are tender and filling is hot.
- Serve hot, garnished with fresh cilantro and avocado slices.
Recipe notes
Helpful tips
- For a spicier filling, add a diced jalapeño with the onion or use hot salsa.
- If you don't have cooked quinoa, use 1 cup of cooked rice or couscous instead.
- Carve the faces before filling to make handling easier.
Equipment
- Baking dish
- Small paring knife
- Large skillet
- Mixing spoon
- Aluminum foil
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Additional tips
- Use a small, sharp knife when carving the peppers and keep fingers clear of the blade. The pepper halves will be hot after baking; handle with care.
Recipe inspiration
Inspired by Really Simple Recipes
Estimated nutrition
Per serving: 320 calories
Fat: 12 g · Carbs: 45 g · Protein: 12 g
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