Tomorrow is Halloween!!!!! What are you doing for it? Dressing up?
We have some candy at the ready in hopes some kiddos come by trick or treating. We live next to an amazing neighborhood in Santa Monica that really goes ALL OUT. I’ve never seen another neighborhood like it before. It makes me think they all must be in the movie or television industry as set decorators because it’s so flippin’ awesome and haunted.
I don’t do much for Halloween anymore, though I wish I did. I love dressing up. When I lived in NYC, Halloween was celebrated by everyone, you could never grow out of it. I just have to share a picture (or two) from my second Halloween there. We made all our costumes and went as the 60’s Batman characters…mainly villains (I was Catwoman).
Okay, enough with my trip down memory lane. I wanted to make something for dinner to celebrate Halloween, but also make it healthy. I saw lots of pictures on Pinterest of Jack-O’-Lantern Stuffed Bell Peppers and thought those would be fun to make.
I really love how one of them turned out. I like to layer cheese in between the rice and beans mixture and it made this one look like he was… well, you know… probably not “nice talk” when you’re talking about dinner. But this is Halloween Dinner, for goodness sake!
Stay safe and eat lots of candy.
P.S. I love the next picture. The main pepper looks like he has his posse behind him. (I may have had a little too much fun taking these shots)
Time: under 30 minutes
- 4 bell peppers
- 1 medium onion, chopped
- 1 can black beans (or 16 oz lean ground turkey or chicken)
- 2 garlic cloves, minced
- 1 T chili powder
- 1 T ground cumin
- 8 oz. salsa (I just poured in about half of a 16 oz jar)
- 1 cup cooked wild rice (any rice will do)
- 1 cup shredded cheddar cheese
- sour cream or plain greek yogurt to top it off
- Heat oven to 350. Cut the top off four large bell peppers and remove seeds (carve Jack-‘O-Lantern faces if you want ;).
- Bring water to boil. Add peppers to boiling water and cover for 2 minutes. After 2 minutes, set them on a cookie sheet.
- In a large skillet over medium heat, heat onions (if you’re cooking with meat, brown the meat at this time too). Add minced garlic, chili powder and cumin and stir and cook 1 minute. Stir in salsa and rice.
- Divide mixture evenly among the peppers, remember to add a layer of cheese in the middle before adding the second layer of your rice and beans mixture. Top with cheddar cheese. Cover with aluminum foil and bake for 7 minutes. Uncover and bake for an additional 5 minutes.
- Serve with sour cream or plain greek yogurt.