• Ingredients:
  • ½ cup red or black rice
  • ½ cup water
  • ½ cup vegetable broth
  • ½ teaspoon ground all spice
  • ½ teaspoon ground cumin
  • 1 bay leaf
  • 1½ cup canned black beans, drained
  • 1 teaspoon salt
  • water
  • ½ onion, diced
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 teaspoons chili powder
  • ½ teaspoon cayenne pepper flakes
  • 4 red bell peppers
  • 3 tablespoons salsa
  • 1 lime, juiced
  • 1 cup shredded cheese, divided (optional)
  • fresh cilantro
  • salsa
  • guacamole
  • tortilla chips

Don’t be scared to get into the kitchen this spooky season to carve up pumpkin to talk about! 

This recipe for terrifyingly fun black bean and rice dip stuffed sweet red peppers Jack-O-Lanterns are a great way to trick-o-treat everyone to a healthy FunGuy Halloween at home. Serve with your favorite tortilla chips and a side of guacamole and salsa, and make sure to leave mushroom for all the little sweet treats too!

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Combine the ½ cup water, and vegetable broth with the rice in a pot and bring it to a boil over high heat. Reduce the heat to low and cover with a lid. Allow the rice to cook 15 minutes, or until it seems most of the water has evaporated. Remove from heat, leaving the lid on and allow the rice to steam another 10 minutes.
  3. Place ¾ of the black beans in a pot with water, reserving the other ¼ in a large a bowl, on the stove over high heat, bringing them to a boil. Boil for 3-4 minutes to soften the beans a bit then drain fully. Mash the beans with the back of a fork or a potato masher and transfer them to the bowl with the rest of the rest of the beans. 
  4. While the rice and beans cook, prepare the peppers. 
  5. On a cutting board, cut around the top of 3 of the peppers to remove the stem in the same zig zag cut used when carving a pumpkin to make a jack-o-lantern. Remove the seeds from the top and in side the peppers. Cut out small eyes, nose, and mouth on each pepper. Remove the seeds and stem from the remaining pepper before dicing it. 
  6. Add the cooked rise to the beans along with the FunGuy mushrooms, chili powder, cayenne pepper flakes, salsa, lime juice, diced pepper, and ¾ of the shredded cheese. Mix well before stuffing the carved peppers to the top. 
  7. Place the filled peppers on the lined baking sheet and bake for 25-30 minutes. Remove the baking  sheet to sprinkle the remaining cheese on top of each pepper if using. Return the peppers to the oven for an additional 5 minutes. Remove the peppers from the oven. 
  8. Serve the peppers with tortilla chips, guacamole, salsa, fresh cilantro, and lime wedges!

Have a Fun and Happy Halloween!