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Haunted Stuffed Peppers

These vibrant bell peppers are hollowed out and filled with a savory mixture of quinoa, black beans, and chopped tomatoes, then baked until tender and bubbly. Topped with melted cheese and fresh herbs, they take on a spooky, appealing appearance perfect for seasonal gatherings. The dish combines a hearty filling with a colorful, crispy-edged pepper exterior for a delightful, comforting bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: seasonal
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably red or yellow
  • 1 cup quinoa cooked and cooled
  • 1 can black beans rinsed and drained
  • 1 cup chopped tomatoes fresh or canned
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • a handful cilantro or parsley for garnish

Equipment

  • Baking dish
  • Skillet
  • Spoon
  • Sharp Knife
  • Aluminum foil

Method
 

  1. Preheat your oven to 190°C (375°F). Place the bell peppers on a cutting board and slice off the tops with a sharp knife, then carefully scoop out the seeds and membranes, creating hollow cavities.
  2. Heat olive oil in a skillet over medium heat and add diced onion, cooking until translucent and fragrant, about 5 minutes. Add minced garlic and cook for another minute until aromatic.
  3. Stir in cooked quinoa, black beans, chopped tomatoes, chili powder, and cumin. Cook, stirring occasionally, until everything is heated through and the flavors meld, about 3 minutes. Remove from heat.
  4. Spoon the filling into each hollowed-out pepper, pressing down gently to fill completely. Arrange the stuffed peppers upright in a baking dish.
  5. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes, until the peppers are tender and the filling is bubbly.
  6. Remove the foil, sprinkle the shredded cheese evenly over the peppers, and bake uncovered for an additional 5 minutes until the cheese is melted and golden.
  7. Take the peppers out of the oven, let rest for 5 minutes, then garnish with chopped cilantro or parsley for a fresh burst of flavor and color.

Notes

For extra spice, add a dash of hot sauce or diced jalapeños to the filling. To make it vegan, substitute the cheese with a plant-based alternative. Ensure peppers are tender but not mushy for the best texture.