I can turn any recipe into a spooky extravaganza and these Super-Scary Spicy Chili Stuffed Jack-O-Peppers are no exception.
But don’t worry, if Halloween’s not your holiday, no one turns their back on a warm bowl of hearty chili when the temperatures drop.
So enjoy it in a scary bell pepper, a plain bell pepper, or even some chili all by itself.
This chili get’s its spice from chipotle peppers in adobo sauce. It’s pureed into a sauce with the juice from the canned tomatoes, so you can make it as hot as you want by adding more or keep it mild for the kids and serve it all on the side.
It also makes for some spooky “blood” for your scary stuffed peppers. Another decorating trick is to stick a bean in each eye to make them seem a little more real.
Halloween Super-Scary Spicy Chili
soy-free, oil-free
Servings: 4 cups
Calories: 223
Ingredients
- 1 14.5 ounce can diced tomatoes
- 1 to 2 peppers from a 7 ounce can of Chipotle Peppers in Adobo Sauce
- 1 15.5 ounce can black beans
- 1 cup ground seitan I used Sweet Earth ground Chipotle flavor
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- salt and pepper to taste
- lime wedges and chopped cilantro for serving
Instructions
- Drain the tomatoes in a small food processor. Don't worry about getting every drop out of the can or squeezing them dry. You just want to get what pours out freely.
- Add 1 to 2 chipotle peppers to the food processor depending on how hot you want your sauce to be. You can also spoon some extra adobo sauce in from the can to get the heat level up. Puree and set aside.
- In a 1½ to 2 quart slow cooker add the contents left in the tomato can, 1 to 2 teaspoons of the chipotle sauce you just made, black beans, seitan, garlic, oregano and chili powder.
- Cook on low 7 to 9 hours (or 4 to 5 hours on high).
- Add salt and pepper to taste before serving.
- Serve with lime wedges and chopped cilantro along with the extra chipotle sauce you made on the side.
Nutrition
Calories: 223kcal | Carbohydrates: 28g | Protein: 24g | Fat: 2g | Sodium: 762mg | Fiber: 12g | Sugar: 5g
Stuffed Jack-O-Peppers
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings
Ingredients
- 4 large bell peppers about the same size with flat bottoms
- 1 recipe Halloween Super-Scary Spicy Chili
Instructions
- Preheat oven to 350 and grease (or line with parchment paper to make oil-free) a Dutch oven or a casserole dish and use foil later to cover it.
- Using a sharp knife carefully cut the top off.
- Cut away the seed portion that will probably stay with the top. Then cut away any of the whiteish parts on the inside ribs and remove any seeds that fell in.
- Now you will use a small paring knife to cut out the face. you can use any Jack-O-Lantern patterns, but be mindful that the holes aren't too big or your chili will run out through the very holes you just cut. I really recommend stuffing one bean in each eye to help with leakage and just because it looks good and spookier!
- Stuff your works of art with the cooked chilli. It can be hot or from the fridge since you will be cooking them.
- Place them in the Dutch oven, cover and cook for 20 to 30 minutes or until the peppers are easily pierced.
- They will be hot and oozing, so use a large spoon to scoop them onto a plate.
- Using the end of a knife or a tiny spoon, paint chipotle sauce blood on your Jack-O-Pepper. You could serve this on a bed of black forbidden rice to take the theme even further.
- Slow Cooker Directions for cooking the finished stuffed peppers: To bake them in a slow cooker you will need to use a 4 to 6 quart slow cooker to have the 4 peppers fit inside without crowding. Add a little bit of water, but not enough to come up to the holes you've carved. Cook on low 6 to 9 hours. Still be very careful lifting the piping hot peppers out!
Notes
Slow Cooker Directions for cooking the finished stuffed peppers: To bake them in a slow cooker you will need to use a 4 to 6 quart slow cooker to have the 4 peppers fit inside without crowding. Add a little bit of water, but not enough to come up to the holes you've carved. Cook on low 6 to 9 hours. Still be very careful lifting the piping hot peppers out!
Happy Halloween! Muah haha…
Get more spooky recipes:
- Ghoulishly Green Vegan Potato Soup
- Spooky Purple Potato Eyes with Smoked Avocado Mousse
- Swamp Monster Slow Cooker Jackfruit Gumbo
- Spooky Skull Vegan Pot Pies
Renée J. (RJ Flamingo) says
October 11, 2013 at 9:04 amI love stuffed peppers and am always looking for something new to stuff them with. These are freaking ADORABLE! Must check out the peppers at the farmers market tomorrow. I already have the Roland Chipotle Peppers – believe it or not, I always have a can or two in the pantry. I love me some chipotle! 🙂
Kathy Hester says
October 11, 2013 at 11:04 amSmoky foods are the best!
luminousvegans says
October 11, 2013 at 10:58 amWhen the image for this post came up on my feedly it made me smile! I love the bell pepper jack-o-lantern that has chili vomit. I don’t think I’ve ever wanted to eat “vomit” this much 🙂
Kathy Hester says
October 11, 2013 at 11:01 amYou just made me laugh out loud!!
Xiomara @ Parkesdale says
October 11, 2013 at 11:39 amOh my! Those are some scary peppers you’ve got there. Love them. That’s a great idea to get kids to eat veggies.
GiGi Eats Celebrities says
October 11, 2013 at 11:01 pmSeriously the CUTEST THING EVER!!! I love this. Even though I hate this holiday, I still may make these for myself! HA HA.
The Peace Patch says
October 13, 2013 at 6:17 amI love the zigzag smiley…it reminds me of my brother at the State Fair, mouth jam-packed full of chili, grinning like a silly puppy. 🙂
Kathy Hester says
October 18, 2014 at 11:18 amI love that image <3
karla hoskins says
October 18, 2014 at 3:01 amThese recipes look great.
Kathy Hester says
October 18, 2014 at 11:18 amThank you!
Christine says
October 28, 2014 at 5:56 pmA delicious twist on Halloween jack o lanterns ! I am making mine for a spooky Halloween dinner Fright day night
Tracey says
October 20, 2015 at 10:47 amNot sure what you mean about with this step: Drain the tomatoes in a small food processor. Don’t worry about getting every drop out of the can or squeezing them dry. You just want to get what pours out freely.
Kathy Hester says
October 20, 2015 at 11:40 amIt was a long version of drain the liquid from the canned tomatoes into a small food processor.
Jack Nales says
October 6, 2016 at 1:05 pmAwesome! Best idea I’ve ever seen for stuffed peppers.
Celeste says
November 5, 2018 at 8:38 amI love stuffed peppers but have never thought to make them in the crock pot, BRILLIANT! Pinning these for next Halloween to make with my kids.
JMK says
November 18, 2018 at 4:11 pmWhere do you find the Sweet Earth ground Chipotle flavor? I could not find it anywhere that I normally shop and I went to the Sweet Earth site and they don’t have it listed anywhere within 100 miles of Raleigh. Help!
Kathy Hester says
November 22, 2018 at 8:47 amThat is an older recipe I made, but you could add chipotle powder or 1 whole chipotle in Adobe if you like it hot.