Recipes and Cooking Jack-O-Lantern Stuffed Peppers 4.1 (10) Add your rating & review Send your trick-or-treaters out in well-fueled form with a dinner of festive stuffed peppers. This Halloween dinner recipe looks just like a pumpkin! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 29, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 4 large orange sweet peppers 3 tablespoon water 1 15 ounce can black beans, rinsed and drained 1 15 ounce can whole kernel corn, drained 1 14.5 ounce can diced tomatoes, undrained 1 8.8 ounce pouch cooked whole grain brown rice, heated according to package directions ½ cup salsa ½ teaspoon cumin or chili powder Directions Cut the top off of each pepper, reserve. Remove cores and seeds, hollowing out the peppers. Using a small, sharp paring knife, carefully carve desired Jack O'Lantern face into each pepper. Drizzle the inside of each pepper with olive oil and season generously with salt and pepper. Arrange peppers and tops in a microwave-safe 2-quart square baking dish. Pour the water around peppers. Microwave peppers, uncovered, on 100 percent power (high) about 8 minutes or just until peppers are starting to soften. Meanwhile, in a medium bowl stir together black beans, corn, tomatoes, rice, salsa, and cumin. Divide bean mixture evenly among the peppers. Microwave, uncovered, on 100 percent power (high) about 4 minutes more or until filling is heated through and peppers are tender. Matt Clark Rate it Print