Name: Spooky Pumpkin Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 medium bell peppers (orange, yellow, or green); 1 cup canned pumpkin puree; 1 cup cooked rice or quinoa; ½ cup black beans, rinsed and drained; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon black pepper; 1 cup shredded cheese (cheddar or mozzarella); ¼ cup chopped fresh cilantro (for garnish); Olive oil (for drizzling)

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Introduction

Spooky Pumpkin Stuffed Peppers are a festive and flavorful dish perfect for fall gatherings or Halloween celebrations. Filled with a hearty pumpkin and bean mixture and topped with melty cheese, these peppers deliver a cozy and colorful meal that’s both healthy and delicious.

Four small orange pumpkins carved with jagged mouths are hollowed out and filled with a mix of diced yellow and light brown roasted vegetables, topped with small green herb leaves. Each pumpkin is topped with its dark green stem, sitting on a wooden board with some green herb pieces scattered around. The background shows a soft focus with a white marbled texture surface below the board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium bell peppers (orange, yellow, or green)
1 cup canned pumpkin puree
1 cup cooked rice or quinoa
½ cup black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 cup shredded cheese (cheddar or mozzarella)
¼ cup chopped fresh cilantro (for garnish)
Olive oil (for drizzling)

Instructions

Step 1: Preheat your oven to 375°F (190°C) to ensure even cooking.
Step 2: Cut the tops off the bell peppers and carefully remove the seeds. For a spooky touch, optionally carve faces into the sides of the peppers.
Step 3: In a bowl, combine the pumpkin puree, cooked rice or quinoa, black beans, cumin, chili powder, garlic powder, salt, and pepper. Mix until well blended.
Step 4: Fill each pepper generously with the pumpkin mixture, pressing down slightly to pack it in.
Step 5: Top each stuffed pepper with shredded cheese for a delicious melty finish.
Step 6: Lightly drizzle olive oil over the stuffed peppers to enhance flavor during baking.
Step 7: Place the stuffed peppers upright in a baking dish, making sure they stand securely.
Step 8: Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly.
Step 9: Remove from the oven and garnish with fresh chopped cilantro for a pop of color and flavor.
Step 10: Let the peppers cool for a few minutes before serving to allow the flavors to settle.

Tips & Variations

Use quinoa instead of rice for a boost of protein and a nuttier texture.
Carve fun Halloween faces into the peppers to delight kids and guests.
Try swapping black beans with cooked lentils for a different texture.
Add a pinch of smoked paprika for a subtle smoky flavor.
For a vegan option, use a plant-based cheese or skip the cheese entirely.

Storage

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. Avoid microwaving to maintain the pepper’s texture.

How to Serve

Four small orange pumpkins with jagged smiling faces carved into their front sides sit closely together on a wooden cutting board. Each pumpkin is hollowed out and filled with a chunky mixture of orange, yellow, and brown ingredients that appear roasted, topped with small green herb leaves for garnish. The pumpkins still have their green stems on top, standing upright from the stuffed filling. Bits of fresh green herbs are scattered around the board. The board rests on a white marbled surface, with a blurred kitchen background featuring a pumpkin and plants. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed peppers ahead of time?

Yes, you can prepare and stuff the peppers a day in advance. Store them covered in the refrigerator and bake just before serving for the freshest results.

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used but needs to be cooked and pureed until smooth before mixing in the filling. Canned pumpkin puree is convenient and provides consistent moisture and flavor.