Description
Vibrant bell peppers stuffed with a savory mixture of quinoa, black beans, and spices, carved to resemble jack-o’-lanterns—perfect for autumn gatherings.
Ingredients
Scale
- 4 bell peppers (orange, yellow, or green)
- 1 cup quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or canned)
- 1 cup diced tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Fresh herbs (cilantro or parsley)
- 1 cup vegetable broth
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse quinoa and cook according to package instructions.
- Prepare bell peppers by slicing off the tops and removing the seeds. Carve faces into the peppers.
- In a skillet, heat olive oil over medium heat and sauté onions until translucent, then add garlic.
- Stir in cooked quinoa, black beans, corn, diced tomatoes, and spices. Simmer for about 5 minutes.
- Stuff each pepper with the filling and place in a baking dish with vegetable broth at the bottom.
- Cover with foil and bake for 30 minutes, then remove foil and roast for an additional 15 minutes.
- Serve with cut-out shapes from the tops and sprinkle with fresh herbs.
Notes
Add cheese on top during the last few minutes of baking for a non-vegan option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Vegan, Halloween, Stuffed Peppers, Autumn, Plant-Based