Jack O’Lantern Stuffed Peppers With Black Rice Recipe
These Jack O’Lantern Stuffed Peppers with Black Rice are a festive and flavorful dish perfect for Halloween or any time you want a fun, colorful meal. The orange bell peppers are carved like jack o’lanterns, par-baked, and then filled with a savory mixture of black rice, black beans, fire-roasted tomatoes, and spices, topped with melted vegan cheese for a delicious, plant-based main course.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings (makes enough filling for 5–6 large peppers)
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Peppers
- 5 large orange bell peppers (or other colors)
Filling
- 3 cups cooked black rice (1 cup dry)
- 1 tablespoon oil (optional)
- 1 medium onion, chopped
- 1 jalapeno pepper, seeds removed, diced (optional)
- 5 cloves garlic, minced
- 2 teaspoons chili powder (blend, not pure)
- 1¼ teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 (15 oz) can diced fire-roasted tomatoes
- 1 teaspoon fine sea salt
- 1 (15 oz) can black beans, drained and rinsed (use spicy seasoned beans if available)
- 5 ounces shredded vegan cheese (about 1¼ cups; see Notes for substitute)
- Black pepper, to taste
Optional for Serving
- Fresh or pickled jalapeno
- Avocado
- Chopped cilantro
Instructions
- Preheat and prepare peppers: Preheat your oven to 375°F (190°C). Slice off the tops of the peppers with a paring knife and carefully remove the seeds and membranes both inside and on the tops, which will serve as lids.
- Carve faces: Create jack o’lantern faces by cutting out small triangular shapes for the eyes and nose, keeping facial features small and spaced to prevent the peppers from collapsing during baking.
- Par-bake peppers: Stand peppers and their tops upright in a baking dish, add about ½ cup water to the bottom, cover with foil, and bake for 20 minutes. This softens them while you make the filling.
- Make filling: Heat a large sauté pan over medium heat and add oil if using. Sauté chopped onion and diced jalapeno for about 5 minutes until softened. Add minced garlic, chili powder, oregano, and cumin, stirring frequently for 1 minute. Stir in the canned fire-roasted tomatoes with juices and simmer for 2-3 minutes.
- Add beans and rice: Mix in drained black beans and cooked black rice. Cook until hot, then fold in about ¾ cup shredded vegan cheese. Season with black pepper and cook until cheese begins to melt, about 1 minute. Taste and adjust seasoning.
- Drain peppers: Remove par-baked peppers from oven and let cool for a few minutes. Carefully pour out any liquid collected inside peppers and in the baking dish.
- Stuff peppers: Spoon filling into the peppers, packing lightly and mounding on top. Cover the dish with foil again and bake for 15 minutes or until peppers are tender.
- Finish with cheese: In a small bowl, mix remaining shredded vegan cheese with a splash of water (only if using store-bought shreds). Microwave in 10-15 second increments, stirring until fully melted. Spoon melted cheese onto each stuffed pepper.
- Serve: Garnish with optional fresh or pickled jalapeno, avocado, and chopped cilantro if desired, and serve warm.
Notes
- For flavor variations, see the original recipe post for ideas.
- Cheese substitution: Use homemade vegan cheese suitable for melting as an alternative to store-bought shreds.
- Choosing peppers: Select peppers that stand upright naturally. If slightly tilted, carefully trim the bottoms to level them without cutting all the way through.
- Storage: Store leftover stuffed peppers in the refrigerator for up to 4 days.