Description
These adorable Jack-O-Lantern Stuffed Peppers are fun, healthy, and the perfect addition to any Halloween celebration!
Ingredients
4–6 orange bell peppers (depending on their size)
2 T olive oil
1 red onion, diced
1 tsp. minced garlic (2 cloves)
1 cup mushrooms, chopped
1 can black beans (15 oz.), drained
1 can diced tomatoes (15 oz.)
1 cup frozen corn, thawed
1 cup cooked quinoa
1 T taco seasoning (homemade – see below* or can use packaged kind)
1 T nutritional yeast
Topping: sliced avocados – optional
* Taco Seasoning:
2 T chili powder
2 1/4 tsp. paprika
2 tsp. onion powder
1 tsp. garlic powder
1 1/2 tsp. salt
*Combine all spices together and store in a small airtight glass container. You will only need a tablespoon for this recipe, store the rest and use for taco night.
Instructions
1.) Preheat oven to 350°. In a large skillet, heat 2 tablespoons of olive oil to medium-high heat. Add onions and cook until translucent, about 3-5 minutes. Stir in garlic and allow to sauté for 30 seconds and quickly add in mushrooms. Stir to ensure your garlic doesn’t burn and continue to cook until the mushrooms cook down.
2.) Add in drained black beans, diced tomatoes, thawed corn, and cooked quinoa. Sprinkle 1 tablespoon taco seasoning and stir to incorporate.
3.) Sprinkle 1 tablespoon of nutritional yeast, stir and remove from heat.
4.) Cut the tops off the peppers and carefully scoop out the seeds and veins, discard the seeds and veins but be sure to keep the top of the peppers. With a paring knife or another sharp knife, cut out your jack-o-lantern face – get creative here, your family will love this! Prepare a 9″ x 9″ dish with cooking spray or line the dish with parchment paper.
5.) Carefully scoop the black bean mixture into each of the prepared bell peppers and place in the dish, place the top of the bell pepper on top of each stuffed pepper. Place in preheated oven and roast until peppers are heated through, about 25-30 minutes. Serve with tops on or sliced avocados on top and enjoy!
