Easy Halloween Stuffed Peppers and Candy Corn Parfait

It’s that time of year again! Halloween is just around the corner and temptations of chocolate and candy are in the air! It’s so easy to mindlessly grab a few handfuls of candy that are sitting on the counter or in the bowl waiting for the trick-or-treaters. And Sweet on Greens is a firm believer in indulging in sweets here and there! However, when sweets seem to be everywhere especially with a holiday centered around them, it may be a little less obvious that fun, healthy food can also be readily available with a little creativity. This post will give you a terrific dinner recipe to fill up on Halloween night (or really any night!) before you head out to trick-or-treat, party or wherever the night may lead! As a bonus there is a fun dessert to indulge in as well!

Carved and Stuffed Peppers
This is a healthy and delicious recipe that will satiate trick-or-treaters before heading out to get their sugar high. It can be quickly prepped and takes about 25 minutes in the oven, a perfect time to start putting on costumes! (Sorry in advance for the poor quality of these pictures, I didn’t have my usual camera!)

Prep Time: 15 minutes
Cook Time: 25 minutes
Oven Temp: 350°F
Servings: 4

Ingredients
4 large peppers-use orange, yellow or even purple! Try buying ones that have flat bottoms and will stand on their own
2 cup cooked brown rice
16 oz kidney beans, strained and rinsed
1 Tbsp olive oil
½ tsp garlic powder
½ tsp parsley
½ tsp oregano
salt and black pepper to taste

Instructions

Step 1: Wash peppers. Next the cut the pepper top on an angle (just like carving a Jack-o-lantern) so the top can fit nicely on the pepper. Clean out the inside by again carefully cutting out the seeds and white parts. Using a small paring knife will help with this next part. Carefully cut triangle shapes into the pepper so it makes a funny or scary face, just like you would do to a pumpkin. (I did this while the rice was cooking FYI.)

carved peppers

Step 2: Add olive oil, garlic powder, parsley, oregano and salt and pepper to rice (the temperature of the rice doesn’t matter). Stir until well combined. Fold in kidney beans.
Step 3: Using a spoon fill peppers with rice and bean mixture. Put the pepper top back on once filled.
Step 4: Fill about ¼ inch of water into an oven safe dish. Add peppers and cook for 25 minutes.

peppers in pan
Step 5: Enjoy!

 

“Candy Corn” Fruit Parfait
This is super easy and doesn’t need an exact recipe. It can be fun to make with kids, send kids off to school with or bring to a ‘grown-up’ Halloween party. Basically choose yellow and orange fruit, we chose pineapple and clementines. Next choose something whiteish like yogurt or whip cream. Pictured is coconut whip cream, a delicious, plant-based, dairy free topping! You can even make your own coconut whipped cream, but we were short on time, so we opted for the store bought this time around.  Layer appropriately, using the yellow fruit first, then orange next and lastly the white topping, so it looks like a candy corn!
Just to note: If you use canned pineapple be sure it is stored in water or juice (not light syrup) and has only “pineapple” for ingredients. This will ensure you are only getting the sugar naturally found in the fruit, and no “added sugar”. Remember the fiber in the fruit will help fill you up and slow sugar absorption into cells-unlike a candy bar!

candy cornparfait

Sooo despite being delicious, it turns out my parfait was a little off in color as in the pineapple was super yellow and the oranges (out of season) were a muted orange/yellow, but this was what it was supposed to look like! So cute!  Thanks Family Fresh Meals!

Candy corn parfait

What will you be making this weekend??
Have a happy and safe Halloween!

Peas and Love ❤

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