Quinoa and Chili Stuffed Jack-O-Peppers

Serves: 4
Prep Time: 20 minutes
Cook Time: 35 minutes


  • 3/4 cup Tiny Hero® Golden Quinoa
  • 1 15oz can of chili
  • ½ cup of Mexican cheese (or cheddar cheese)
  • 4 orange bell peppers (Try to find ones with a flat side for carving your Jack-O-Pepper Face)


  1. Pre-heat oven to 350° F
  2. Boil 4 cups water. Add Tiny Hero® Golden Quinoa and simmer for 12-15 minutes. Drain quinoa through a mesh strainer and add back to pot.
  3. Mix in chili and cheese with quinoa. Set aside to cool.
  4. Cut a circle at the top of the bell peppers, like you would a pumpkin, pull off the tops, and remove the seeds. Then, cut off the white part on the tops of the bell peppers.
  5. Start carving your Jack-O-Lantern/Pepper face with a carving or skinny serrated knife.
  6. Once carved, stuff the peppers with the quinoa chili mix and place on a baking sheet.
  7. Cook in the oven for 20 minutes.