Jack-‘o-Lantern Stuffed Peppers

Jack-o-Lantern Stuffed Peppers

These festive Jack-O’-Lantern Stuffed Peppers are the perfect Halloween themed dish! There are endless possibilities for different flavor combinations. You can easily switch up the fillings and spices used! Option to skip carving the Jack-O’-Lantern faces to enjoy any time of year! 

Prep Time: 45 minutes

Cook Time: 45 minutes

Servings: 2-4

Ingredients:

  • 4 orange bell peppers
  • 1 cup of cooked rice
  • 1 medium yellow onion 
  • Olive oil  
  • 8 oz baby bella mushrooms, diced
  • 2 cloves of garlic  
  • ½ teaspoon red pepper flakes
  • 1 teaspoon oregano 
  • ½ teaspoon garlic powder 
  • Salt and pepper to taste  
  • 1 can of cooked lentils
  • One 15 ounce can of crushed tomatoes
  • 2 tablespoons of tomato paste
  • ¼ cup chopped sundried tomatoes  
  • Vegan mozzarella (or cheese of choice) 
  • Parsley (optional)
Photo Courtesy of Food Empowerment Project


Instructions:

Cook your rice:

  1. Cook your rice according to package directions. You’ll want to end up with about one cup of rice.


Prepare the peppers:

  1. Preheat your oven to 400ºF.
  2. Cut off the top of the pepper and gently remove all of the seeds and pith (white parts) from inside. Be sure to keep the top! 
  3. Carefully carve out the face of your jack-’o-lantern. Note: leave space between each facial feature you cut to ensure the whole pepper will stay intact.
  4. Place the peppers (opening side down) as well as the top of the pepper in a baking pan. Add ¼ cup water to the bottom of the pan, and cover with tinfoil. Bake for 15-20 minutes and remove from the oven.


Make the filling:

  1. Dice your yellow onion and mushrooms.
  2. Add 1-2 tablespoons of oil to a skillet over medium heat. Add in the diced onions and cook until softened.
  3. Add in the mushrooms and stir over medium heat. Cook until softened, and add in the minced garlic.
  4. Add in your spices (oregano, red pepper flakes, garlic powder, and any others) as well as the salt and pepper.
  5. Add in the can of crushed tomatoes, the tomato paste, and chopped sundried tomatoes.
  6. Add in the cooked rice and lentils, and mix thoroughly until combined. Taste and adjust seasoning as needed.


Stuff and bake the peppers:

  1. Bring the oven to 425º F.
  2. Fill up each pepper with the veggie and rice mixture. Fill the peppers just barely over the top so there is a mound of filling, and sprinkle a layer of vegan cheese over the top.
  3. Place them in a baking dish right side up (remove the water from the first bake). You may want to use a smaller dish to help the peppers stay upright.
  4. Place the pepper top on as a “lid” and bake uncovered for 30-40 minutes or until desired softness.
  5. Allow to cool and serve with parsley!


Recipe Courtesy of Food Empowerment Project