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Easy Black Bean Stuffed Peppers: Best Jack-O-Lantern Dinner

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These adorable jack-o-lantern stuffed peppers are filled with a smoky black bean, corn, and rice mixture, topped with melted cheese, and baked to tender perfection. A fun and delicious Halloween dinner that’s quick, easy, and packed with flavor.

Ingredients

Scale
  • 4 large orange bell peppers
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup cooked rice (white, brown, or cauliflower)
  • 1 cup corn kernels (frozen, canned, or fresh)
  • 1 can (10 ounces) diced tomatoes with green chiles (e.g., Rotel)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheese (sharp cheddar, Monterey Jack, or Mexican blend), divided
  • Fresh cilantro, chopped (for garnish)
  • Sour cream or Greek yogurt (for serving)
  • Salsa or hot sauce (for serving)
  • Green onion, sliced (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Rinse and drain black beans. If using frozen corn, thaw it. Cook rice if not using leftovers (1/3 cup dry rice with 2/3 cup water, simmered 15 minutes, yields 1 cup cooked).
  2. Wash and dry bell peppers. Cut off the top 1/2 inch from the stem. Remove seeds and membranes. Rinse inside and pat dry. Carve small triangles for eyes and a mouth using a sharp paring knife. Cut pieces out completely to create holes.
  3. Heat olive oil in a large skillet over medium heat. Add diced onion and cook 3-4 minutes until soft. Add minced garlic and cook 30 seconds until fragrant. If using chopped pepper tops, add them now and cook 2 minutes.
  4. Add black beans, corn, diced tomatoes with green chiles (with liquid), cumin, smoked paprika, chili powder, salt, and pepper. Stir and cook 5-7 minutes until liquid reduces slightly.
  5. Remove skillet from heat. Stir in cooked rice and 3/4 cup shredded cheese. Reserve remaining 1/4 cup for topping. Taste and adjust seasoning if needed.
  6. Place carved peppers upright in a baking dish. If they wobble, trim a thin slice off the bottom. Spoon filling into each pepper, packing gently but firmly. Mound slightly at the top. Sprinkle reserved cheese over each pepper.
  7. Cover dish loosely with aluminum foil. Bake for 20 minutes. Remove foil and bake another 10-15 minutes until peppers are tender and cheese is bubbly and lightly browned.
  8. Let peppers rest in dish for 5 minutes before serving. Transfer to plates, garnish with cilantro, sour cream, salsa, and green onion as desired. Serve warm.

Notes

For best results, choose squat, round orange bell peppers with flat bottoms. Carve faces with clean cuts; start smaller than desired as holes will open slightly during baking. Filling can be made a day ahead and refrigerated. To freeze, assemble unbaked peppers, wrap tightly, and freeze up to 3 months. Bake from frozen at 375°F for 35-40 minutes covered, then 10 minutes uncovered.

Nutrition

Keywords: stuffed peppers, black bean stuffed peppers, jack-o-lantern peppers, Halloween dinner, vegetarian stuffed peppers, easy stuffed peppers

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