Description
A playful and delicious twist on traditional stuffed peppers, these Vegan Jack-o’-Lantern Peppers are perfect for Halloween gatherings and family traditions. Filled with savory mushrooms, quinoa, and spices, they’re both festive and nutritious.
Ingredients
Scale
- 4 orange bell peppers
- 2 cups baby bella mushrooms, diced
- 3 cloves garlic, minced
- 1 cup quinoa or brown rice, cooked
- 1 cup mixed vegetables (zucchini, carrots, spinach)
- 1/4 cup pine nuts or sunflower seeds
- 1 tsp cumin
- 1 tsp paprika
- Fresh parsley or cilantro, chopped
- Olive oil
- Vegetable broth or water
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it.
- Cut the tops off of the bell peppers and scoop out the seeds and membranes.
- In a skillet over medium heat, add a splash of olive oil and sauté minced garlic for about 1 minute.
- Add diced mushrooms and other vegetables; cook until soft, about 5 to 7 minutes.
- Stir in quinoa or rice along with spices and herbs, mixing well.
- Fill each pepper with the stuffing, packing it in but leaving some space at the top.
- Pour vegetable broth into the baking dish and cover it with foil; bake for 25 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes until the peppers are tender and the tops are slightly crispy.
Notes
For even cooking, consider trimming the bottoms of the peppers slightly to help them stand upright. Don’t overstuff the peppers to avoid overflowing during cooking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Halloween recipe, Vegan, Stuffed Peppers, Autumn, Family-friendly