Two jack o lantern stuffed bell peppers

This recipe requires a heat source

Recommended materials: Saucepan, knife, cutting board, peeler (or knife), measuring spoons (or one big spoon and one small spoon), measuring cups, toothpicks.

This recipe makes roughly 4-6 stuffed peppers.


  • 4-6 bell peppers (color optional)
  • 2-3 TBSP olive oil
  • 1-1.5 cups water
  • 2 cups of one of the following (seeded, peeled and cut into cubes):
    • ½  butternut squash 
    • 1 acorn squash 
    • 1 delicata squash 
    • 1 zucchini/summer yellow squash 
    • 1 sweet potato/yam 
  • Brown rice (1 cup dry rice, cooked)
  • 1 cup of spinach, kale, chard or another leafy green (chopped/ripped up)
  • 2 cloves garlic (minced)
  • ¼ yellow onion or 1 green onion (finely chopped)
  • 1 tomato (chopped)
  • 1 can of beans (chickpea, kidney, or black beans)
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1.5 tsp salt, to taste



  1. Wash hands.
  2. Cut the tops off of your peppers and scoop out their seeds. 
  3. Trim the bottom of the peppers very gently, without cutting a hole in them, so that they sit upright on the counter. Then, very carefully, poke a face or design into the peppers, using a toothpick. This is your chance to get creative! 
  4. Peel and take pulp and seeds out of squash. Dice into cubes. 
  5. Heat olive oil in a large saucepan over medium heat.
  6. Add 1 cup of water and squash to the saucepan and cover. Bring to a boil, then simmer squash until tender. 
  7. Uncover the pan, and cook squash for a few minutes or until it starts to brown. 
  8. Add yellow or green onion and garlic. Cook until tender. 
  9. Add tomato, mix, and cook until tender. 
  10. Add leafy greens, mix, and cook until tender. 
  11. Add rice and beans.
  12. Add salt, paprika, and cumin, and mix well. 
  13. Stuff the peppers with all of the ingredients.
  14. Enjoy!

Two jack o lantern stuffed bell peppers on plate