Save These black bean stuffed peppers are my go-to for making family dinners feel festive and hearty. The carved jack-o-lantern faces always get everyone smiling and the smoky, savory filling comes together in a snap. Whether you celebrate Halloween or just want a colorful crowd-pleaser, these peppers make veggies irresistible.
I made these stuffed peppers for a Halloween potluck last year. Even the pickiest eaters cleared their plates and asked for seconds. The festive faces make it extra fun for kids to help carve and fill.
Ingredients
- Orange or yellow bell peppers: choosing bright peppers adds sweetness and makes the jack-o-lanterns really pop
- Olive oil: brings out the flavors of onions and spices and helps soften vegetables
- Yellow onion: look for firm, shiny onions to lend depth and sweetness to the filling
- Garlic: fresh cloves boost aroma and flavor. Smash and mince for best results
- Cooked brown rice: choose a chewy, nutty rice cooked to fluffy not mushy for ideal texture
- Black beans: go for low-sodium canned or cooked from scratch for creamy protein
- Corn kernels: frozen works well but fresh gives a pop of natural sweetness
- Diced tomatoes: drain excess liquid to avoid soggy filling
- Ground cumin: earthy and warm, it creates a Tex-Mex backbone in the mix
- Smoked paprika: choose Spanish for real smoke flavor and vivid red color
- Chili powder: just enough heat to tickle the taste buds without overwhelming
- Salt and black pepper: adjust to taste for balanced seasoning
- Shredded cheddar cheese: sharp or mild, freshly shredded melts best. Get good quality for tang and gooey texture
- Chopped fresh cilantro: optional but adds freshness and color
Instructions
- Prepare the Peppers:
- Cut around the tops with a sharp knife, remove seeds and membranes, and set the lids aside. Use a small paring knife to carefully carve jack-o-lantern faces into each pepper for a festive touch. Stand all peppers upright in a sturdy baking dish so they do not tip.
- Make the Filling:
- Heat olive oil in a large skillet on medium. Add diced onion and cook for five minutes until soft and translucent, stirring often. Add minced garlic and sauté for one minute until fragrant but not browned.
- Combine Filling Ingredients:
- Stir in cooked rice, rinsed black beans, corn kernels, drained diced tomatoes, ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix well and let cook for three to four minutes so spices bloom and vegetables meld.
- Add Cheese and Herbs:
- Remove the skillet from heat. Fold in shredded cheddar cheese until melted and creamy. Sprinkle cilantro in if using and mix until well distributed.
- Stuff the Peppers:
- Spoon the hot filling into each prepared pepper, packing tightly to avoid air gaps. Press down gently so you get a hearty amount in every pepper. Top with extra cheese if you want a gooey crust at the end.
- Prepare to Bake:
- Replace the tops as little lids on each pepper. Pour a splash of water into the bottom of the baking dish to prevent sticking and help steam the peppers. Cover dish snugly with foil to keep moisture in.
- Bake the Peppers:
- Place the dish in the oven and bake for thirty minutes covered. This gently steams and softens the peppers. Remove foil and bake another ten minutes to finish tenderizing and melt the cheese fully.
- Serve Warm:
- Carefully lift each pepper from the dish. Serve warm with any sides or toppings you love.
Save The color and crunch of bell peppers are my favorite part. My kids love carving silly faces on the peppers while I prepare the filling. Sharing these at our October dinners has become a treasured family tradition and everyone always looks forward to the reveal.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or oven covered with foil so the peppers stay tender and moist. If freezing, wrap each pepper individually and thaw overnight in the fridge before reheating.
Ingredient Substitutions
Swap cheddar for Monterey Jack or mozzarella for a different cheese profile. For plant-based eaters, use a dairy-free cheese or skip cheese altogether and add extra beans or avocado. Quinoa can easily replace rice and gives more protein. If you cannot find yellow or orange peppers, red peppers are just as sweet.
Serving Suggestions
Serve stuffed peppers with sour cream, salsa, or guacamole for a creamy contrast. Pair with a crisp green salad or garlic bread for a full meal. These peppers are great as a centerpiece at themed dinners or casual weeknight meals.
Cultural Context
Stuffed peppers have roots in cuisines from Mexican to Mediterranean and have been embraced in American kitchens for their versatility. The jack-o-lantern faces add a playful nod to autumn and Halloween traditions, making veggies fun for all ages.
Seasonal Adaptations
When fresh corn is available use it for extra pop Try red peppers for holiday flair and more vitamin C Add leftover roasted vegetables from other autumn meals for added flavor and nutrition
Success Stories
A neighbor made these peppers for her kids Halloween party last year and they became the hit of the evening. Even the grownups went back for seconds. One family member started a friendly carving contest to see who could make the scariest pepper face.
Freezer Meal Conversion
Portion any cooked peppers into zip-top bags and freeze. To reheat, place frozen peppers in a covered baking dish and bake at 350 F for fifteen to twenty-five minutes until bubbling.
Save Enjoy these fun stuffed peppers for Halloween or anytime you want dinner to feel festive. The cheerful faces always turn dinner into a celebration.
Recipe Questions
- → Can I use red or green bell peppers instead of orange or yellow?
Yes, any bell pepper color works well, but orange or yellow enhance the festive presentation.
- → How do I make this dish vegan?
Simply omit the cheddar cheese or swap in a plant-based cheese for a vegan-friendly option.
- → Can I prepare the filling ahead of time?
You can make the filling in advance and refrigerate it. Stuff peppers just before baking.
- → What can I use instead of rice for the filling?
Quinoa, farro, or cauliflower rice are good substitutes for added texture and protein.
- → How should leftovers be stored?
Store stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- → Can I add extra vegetables?
Yes, diced zucchini, mushrooms, or spinach blend well with the bean and rice filling.