If y’all need a quick dinner idea for halloween night before the kidlets go out trick or treating, whip up a batch of these Stuffed Halloween Peppers! The kids (and mom and dad) will have the best night ever!!Jump to Recipe
What are you guys dressing up as for Halloween? No really. Do y’all still dress up?
I used to get so stoked trying to figure out what I was going dress up as when my kids were little. I would wear it from the morning to night…and the kids on the street used to come to the door expecting to see me all decked out!!
But now I live in farm country and my driveway is too long for kids to venture down so I don’t get any trick-or-treaters…boo 🙁
Anyhoo, I still do like to make a spooky meal on Halloween even though my kids are gone and it’s just me and the hubster.
So this year, we are having a wee Halloween feast!!
We will start with hummus and pita (store bought or home made…and although this isn’t a sponsored post, my favourite store bought brand is SummerFresh). A quick swish with the back of a spoon and a cucumber stem and you have yourself a cute pumpkin plate (I gave this to the hubster and he didn’t even squeal like a child…which I totally would have expected him to do – but he didn’t :-/). But trust me…it’s so dang cute!!
And, if you have kids, you surely have cheese strings in your fridge! Make a few of these cute brooms (just cheese strings, pretzels and chives!!).
These “brooms” are totally cool for the little ones!! All the things they normally snack on but in the cutest of ways!! This is what you should look for when you are making holiday snacks for kids…they can be picky but, trust me, they will gobble these up!!
And if you’re burger people, this is super easy too…just a plain old burger with Dracula teeth (hello dollar store!!), olives and a roasted red pepper strip!!
And if you’ve ever made chicken pot pie (I have a great recipe in my cookbook), you can make it easier by using a rotisserie chicken from the grocery store and topping it with a store bought crust cut like Jack Skellington! The kids will go nuts!!
If you don’t have a great chicken pot pie recipe, let me help you!! There’s a good one in my cookbook (and if you don’t have one yet, you can find the link right here!!). What are you waiting for??
And no Halloween snack tray is complete without a few Babybel cheeses made into cute ghouls!! Just some squiggly eyes and a good sharp paring knife!
But let’s talk about the main course!
These super healthy Stuffed Halloween Peppers are gluten free, dairy free and vegan but the flavour will have them coming back for more. They are filled with sautéed onions and mushrooms with a good dose of healthy greens and some black rice – which I love but you can totally sub in plain white, brown or basmati if you like!
What Will We Need To Make These Stuffed Halloween Peppers:
- black or basmati rice rinsed clean
- vegetable broth or water
- whole bell peppers (yellow/orange/red)
- canola oil
- salt and pepper
- spinach or other greens
How To Make Stuffed Halloween Peppers:
Prep the peppers by coring them and cutting out cute faces!
Make up the filling (and I love to use black rice because it makes it so much more “spooky” ;)), adding whatever you like, fill the peppers and bake them up!!
Add salsa, different spices, whatever cheese you like and you have yourselves a “winner, winner, pepper dinner”!! These Stuffed Halloween Peppers are going to make it into your regualr dinner rotation!!
Stuffed Halloween Peppers
- 1 cup black or basmati rice rinsed clean
- 2 vegetable broth or water
- 4-6 whole bell peppers yellow/orange/red
- 2 tablespoons canola oil
- 1 medium yellow onion chopped
- 1 cup chopped mushrooms
- 2 garlic cloves minced
- 2 teaspoons cumin
- 1 teaspoon paprika
- salt and pepper to taste
- 2 cups spinach or other greens cleaned
- 1/4 cup chopped parsley
- In a medium sized saucepan, place rice and broth together and bring to a boil over medium-high heat; cover, reduce heat and simmer until the water is absorbed, about 30-35 minutes.
- Remove from heat and set covered pot aside until needed.
- Slice the tops off the bell peppers, remove and discard the seeds and membranes from the inside of each pepper (keep the top with stem intact) and set aside.
- Preheat oven to 350°F. Drizzle oil into a large sauté pan and place over medium-high heat. Add onion and chopped mushrooms and sauté for 1-2 minutes, until they begin to tenderize. Add minced garlic, cumin, paprika, pepper, and a generous pinch of salt. Cook for 4-5 minutes, until all the vegetables are cooked thoroughly.
- Stir in spinach and cook until heated through and the spinach is wilted. Add in cooked rice and check seasoning – adjust adding additional salt, pepper, or cumin to taste.
- Remove from heat and stir in chopped parsley.
- Fill each pepper with the rice mixture and place into a baking dish (make sure the baking dish is the right size – you want the peppers to be semi-snug so they don’t tip over while baking).
- Add a little water to the bottom of the baking dish to steam the peppers while baking. Cover dish with aluminum foil and place onto the middle rack of the pre-heated oven. Bake for 30-40 minutes, or until peppers are soft and filling is hot.