It’s Halloween and time for some spooky recipes to go with All Hallows’ Eve. If you’re having a party or just want to enjoy some creepy treats, Halloween is the perfect time to enjoy the more malicious side of cooking.
One of the best parts about Halloween is carving pumpkins, so it’s no wonder this recipe is a hit. These chili stuffed bell peppers are not only fun to make but will be a great centerpiece for your Halloween party.
Makes 8 servings
Cooking Time: 1 hour 20 minutes
Active Cooking Time: 20 minutes
- 8 orange bell peppers
- 1 yellow onion
- 1 can of black beans
- 1 can of kidney beans
- 1 cup of Seitan or Soyrizo
- 1 green bell pepper
- 2 tbs chili powder
- 2 tsp cumin, paprika, turmeric (optional; will make a spicy chili)
- Salt and Pepper to taste
Chop up the onion and garlic. Cook the onion on medium until it is translucent. Add the garlic, seitan/soyrizo, and chopped green bell pepper and cook for about 5 minutes. Add both cans of beans (with liquid) to the pot and stir in the spices. Cover and cook on medium for about 20-30 minutes until the peppers are soft.
While the chili is cooking, turn on the oven to 350 degrees. Cut the tops off the orange bell peppers and carefully deseed them. Carve faces into the peppers as you would a pumpkin, but note that they will soften in the oven and may lose their shape if they are cut too much.
Once they are carved, place the peppers in an oven safe bowl or pie pan and cover with foil. Cook for about 30 minutes until the peppers are slightly soft.
Carefully fill the bell peppers with chili and put the tops back on. Serve over wild or brown rice.