Rice and Beans Halloween Jack O’Lantern Peppers that is quick and simple to make, full in flavor and kids and grownups will love this fun presentation! It adds a special Halloween flare to your dinner, but it really is so simple to put together. Filled with delicious Mexican flavors of rice and beans, cumin, paprika, corn and cheese, this is hard not to enjoy.
Halloween is such a fun Holiday. It’s a Holiday that is made for kids and grownups alike. There is the cute and kid friendly, and there is the dark and eerie more elegant grownup friendly. I have two grownup friendly cocktails, the Black Swan Cranberry Sangria and the Poison Blackberry Martini. Both easy and delicious and very dark and elegant.
This is the more kid friendly cute version. I have to say, as someone that people tend to think of as a grownup, (although I am not. The other day, I sat in my living room, dancing and singing ‘I’m so excited’ because I was going to watch the Disney movie Tarzan) – I am super excited about these easy Rice and Beans Halloween Jack O’Lantern Peppers.
Rice and Beans Halloween Jack O’Lantern Peppers
I’ve seen a lot of Jack O’Lantern Peppers out there, so the idea isn’t mine, but not sure where to give credit to either. The filling is my own. Begin with pre-heating your oven to 180C (350F). Brown the ground beef in a large saucepan over medium high heat. Set aside.
Reduce to medium heat. Add the onion and garlic and sauté until translucent – about 10 minutes. Add the rice and stir frequently until rice is golden and opaque. Add the ground beef, season with salt and pepper, smoked paprika, cayenne and cumin.
Pour in the broth or water. Stir gently. Cover and bring to a boil. Then reduce to low and simmer until all the liquid is absorbed. Approximately 17 minutes, depending a little on the rice.
Meanwhile, draw Jack O’Lanterns on the bell peppers. Cut with a sharp knife outside of the markings. Cut the top of the bell peppers off, but save it for presentation. Hollow and de-seed the peppers and cut a little on the bottom to make them more steady (if needed).
Fluff with a fork and add in the beans, corn, salsa and half of the cheese. Divide the mixture into eight bell peppers. Sprinkle with the remaining cheese. Bake for 25-30 minutes, or until the bell peppers are soft and the cheese is melted.
Add a few broken pieces of nachos on top to make it look like it’s been cut with broken glass! Serve the Rice and Beans Halloween Jack O’Lantern Peppers with optional toppings.
Perfect in time for Halloween:
- Pumpkin White Chocolate Muffins with Crumb Topping
- Hot Mulled Apple Cider
- Pumpkin Sage Brown Butter Soup
If you have any feedback, I’d love to hear from you. Either in the comment section below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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