Halloween doesn’t have to be all about the treats, we can be festive while still eating our veggies – Try these Halloween Stuffed Peppers!
4 bell peppers
1/2 cup quinoa
1 can black beans, drained
1 can diced tomatoes
Salt and pepper, to taste
Preheat the oven to 300˚F.
Hollow out the bell peppers by cutting off the tops and removing the seeds, then rinse. For a festive jack-o’-lantern look, cut out triangles as eyes and a mouth with teeth.
Cook the quinoa according to the package instructions.
Place the bell peppers on a baking sheet and bake for 5 minutes to soften.
Place the cooked quinoa in a large pot over low heat. Add the black beans and diced tomatoes, then season with salt and pepper. Continue to heat, stirring occasionally, until any liquid has evaporated.
Spoon the mixture into the hollowed-out bell peppers, filling to the top.
Bake for 20 to 30 minutes, or until the bell peppers are soft but the filling isn’t too dry.
Makes 4 servings