I remember my mom used to make stuffed peppers but she would of course use meat and cheese as the stuffing. I liked them at the time but my tastes have definitely changed. Here is a plant-based approach with a Mexican slant. Beans, rice, tomatoes, corn and Mexican spices all stuffed inside a sweet orange pepper is such a wonderful combination providing healthy protein, carbs and fats – all good things. Top it off with a side salad, avocado, cilantro and maybe a nacho cheezy sauce. You can always carve little jack-o-lantern faces if you are feeling festive!