These mini bell peppers double as a Halloween decoration and snack—a healthy, spooky recipe kids love.
Ingredients
- 6 mini bell peppers
- 1 cup cooked quinoa or rice
- ½ cup black beans, rinsed
- ½ cup corn
- ½ cup shredded cheese
- 2 tbsp salsa
Instructions
- Slice off tops of mini peppers, scoop out seeds, and carefully carve little faces.
- In a bowl, mix quinoa/rice, beans, corn, salsa, and cheese.
- Fill peppers with the mixture.
- Bake at 375°F (190°C) for 15 minutes.
Fullstar Hack
✨ Use the Fullstar slicer blade to prep even veggie add-ins for the filling.
Storage & Meal Prep Tips
- Best served warm. Store leftovers up to 2 days in the fridge.
- Reheat in the oven for 5–8 minutes at 350°F (175°C).