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Easy Black Bean Mummy-Stuffed Peppers for Halloween

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These fun and festive mummy-stuffed peppers are filled with smoky black beans, rice, and cheese, then topped with melty mozzarella bandages and candy eyes. Perfect for a Halloween dinner that’s both delicious and easy to make.

Ingredients

Scale
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cooked rice (white, brown, or cauliflower rice)
  • 4 large orange bell peppers
  • 1 cup shredded low-moisture mozzarella cheese, divided
  • ½ cup shredded sharp cheddar cheese
  • ½ medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • ½ cup tomato sauce
  • 1 tablespoon olive oil
  • ¼ cup water
  • 8 small candy eyes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
  2. Wash and dry the bell peppers. Slice the tops off about ½ inch from the stem. Scoop out the seeds and white membranes. If a pepper won’t stand up straight, slice a tiny bit off the bottom to create a flat surface.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds.
  4. Add the ground cumin, smoked paprika, and chili powder to the skillet. Stir constantly for about 30 seconds to toast the spices. Add the tomato sauce and stir to combine, scraping up any browned bits.
  5. Add the drained black beans, cooked rice, ½ cup of the shredded mozzarella, and all of the shredded cheddar to the skillet. Stir until the cheese melts and the filling is evenly mixed. Season with salt and pepper. Taste and adjust salt if needed.
  6. Place the hollowed-out peppers in a baking dish, standing upright. Divide the filling evenly among the four peppers, packing it gently but firmly. Leave about ¼ inch of space at the top for the cheese bandages.
  7. Pour ¼ cup of water into the bottom of the baking dish, being careful not to pour it directly into the peppers. Cover the dish tightly with foil.
  8. Bake covered for 20 minutes.
  9. While the peppers bake, prepare the cheese bandages by pulling the remaining ½ cup of mozzarella into thin strips.
  10. After 20 minutes, carefully remove the foil. Lay the mozzarella strips across each pepper in a crisscross pattern, leaving a small gap near the top for the eyes.
  11. Return the dish to the oven, uncovered, and bake for another 8-10 minutes until the cheese is melted and starting to brown in spots.
  12. Remove the dish from the oven. While the cheese is still hot and melty, press two candy eyes into the gap at the top of each pepper. Let the peppers rest for 5 minutes before serving.

Notes

Don’t overbake the peppers; check at 18 minutes during covered bake. Shred your own cheese for best melting. Toast spices in hot oil for deeper flavor. Keep candy eyes handy to press in while cheese is hot. For vegan option, use dairy-free mozzarella and cheddar alternatives.

Nutrition

Keywords: Halloween, stuffed peppers, black beans, mummy, vegetarian, easy dinner, festive

Find it online: https://zorbmeal.com/easy-black-bean-mummy-stuffed-peppers-for-halloween/