Halloween Jack -O'- Lantern Stuffed Bell Peppers

Looking for a fun and festive dinner idea for Halloween? These Halloween Jack-O'-Lantern Stuffed Bell Peppers are just the thing! Turn ordinary bell peppers into adorable little jack-o'-lanterns by carving funny faces into them and filling them with a delicious stuffing. 

I saw this clever idea with a different recipe on a wonderful blog called Carol On The Lake.  I thought it was so cute that I could not wait to try it and share my version. Thanks Carol.

My Directions: 

Preheat oven to 400 degrees. 

Wash and dry your peppers. Using a sharp pairing knife, cut off the lids, clean out the pepper, and cut out the triangle eyes. Place the peppers in a wide pyrex pan with 1/2 -3/4 cup of water or just enough to steam the peppers without boiling them or burning them. Cover the pyrex and bake for about 25- 30 minutes or until the peppers are on the soft but not mushy. Check after 20 minutes.

Instead of Carol's meat filling for the stuffed peppers, I made

a filling that is vegan and gluten-free for me. 

Tex Mex Plant-Based Filling

Ingredients

1 cup of chopped onions

1 cup of chopped bell peppers

2 cloves of garlic, chopped

1 can of black beans, drained 

1.5 cups of cooked rice (of your choice)

1 cup of salsa

1 teaspoon of cumin powder 

1/2 teaspoon of garlic powder 

1/2 teaspoon of salt

Optional: some like it hot- add hot sauce! 

Directions:

Saute onions, bell peppers, and garlic on a low heat in a large rimmed skillet until they are soft-stirring often. Add black beans, cooked rice, salsa, and seasonings. Cook on medium for another 5 minutes until filling is hot.

Add the filling to the softend peppers and serve. 

My Pyrex pan for steaming the peppers in a little water in the oven covered.  Check frequently to make sure you take out the peppers when firm enough to stuff. 

These easy Halloween stuffed peppers are a creative way to bring a little Halloween or fall spirit to the dinner table. They're perfect for a family dinner before heading out to trick-or-treat, or for serving when you want something a little different during the Halloween or fall season. With their silly faces and tasty filling, these edible jack-o'-lanterns are sure to bring some smiles to the table!

We really enjoyed these stuffed peppers; they were very filling and tasty. Since the bell peppers were large, I only made three- which was enough for the two of us ! We each had one and a half. 

Don't Forget to Visit Carol's Blog

For the full original meat recipe and directions, visit Carol's Blog at  Carol On The Lake.  You may even be interested in some of her other posts.  I visit her weekly.

Don't want to cook the peppers?

 They could also be used uncooked to hold carrot sticks or celery sticks for crudités at a party!!!

Summer Vegan Pesto

Today I'm sharing one of my favorite summer recipes—a fresh, vibrant healthy pesto made with fresh herbs that I snip straight from the containers on my deck. There's something very satisfying about stepping outside, gathering a handful of fresh herbs, and turning them into a flavorful sauce in just a few minutes.

The Trick to Healthier Oven-Roasted Potato Wedges Recipe: Soak Away the Starch for a Lighter, Crispier Bite”

Did you know that soaking sliced potatoes in cold water for a minimum of a half hour or up to 12 hours in the refrigerator will not only reduce the starch load of the potato but also make for crispier oven-roasted potatoes?  That's why I always soak my potatoes in cold water before roasting. 

New! Beef Jerky - from Beyond Meat ( Plant-Based)

Plant-based "beef" jerky? 

My friend Jan surprised me with a new product that's on the market. It's produced by Beyond Meat (vegan and GF) and is made to taste like "beef" jerky. 

Jan attended a craft show in the Philadelphia area and the jerky was a promotional item that they was distributed at the show. She brought a package home for me to taste and since it is new, I thought I would review it on my blog. 

Mushroom Walnut Enchiladas

If you are a fan of enchiladas, you may enjoy this interesting meat-free version. What's in these plant-based enchiladas? 

Heart healthy walnuts, flavorful mushrooms, and high fiber meaty black beans provide a tasty base for this simple Mexican inspired recipe.

The Plant-Based College Cookbook -Review and Recipe

I'm thrilled to have a copy of The Plant-Based College Cookbook in my cookbook collection! Although the book is intended for college students, I think that any vegetarian household would welcome these recipes.

Zucchini Noodles and Tofu

Can you imagine the taste of the fresh ginger, tomatoes, onion, and zucchini in this flavorful Asian dish?  If you like Asian cuisine, you will love this quick and easy zucchini noodles and tofu recipe that I make every summer.

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Did you know you can use your Instant Pot as a rice cooker? The rice cooks up perfectly and will remain hot until you are ready to serve it.

Lemon Broccoli and Crispy Tofu

Lemon broccoli and tofu is one of those recipes that I make in a variety of ways depending on my mood and what I have in my kitchen. If I'm in a hurry, I stirfry everything in one skillet; if I want to spend a little more time, I crispy bake the tofu in the oven and then add it to the mixture. Sometimes I use cornstarch to make a creamy sauce, and sometimes I don't. I'll share all my different versions with you and then you can decide which one to try. 

Healthy Vegan Thanksgiving Recipes

Thanksgiving is a time to be thankful and enjoy good health. A healthy lower fat meal is a good start.

I'm making 5 plant based recipes (all gluten free of course) that can accompany the turkey or be eaten as the vegan meal.

Bamia -Best Way to Cook Okra- not slimy

If you think you don't like okra, think again.
This tasty Middle Eastern way of making okra is delicious and never slimy.

 Bamia is one of our family favorites.  We make it as a side dish that we eat over rice. (Scroll to the bottom of the page for the recipe or read on)

Okra is naturally gluten free and very nutritious. It's a good choice for those with digestive problems since it cooks up soft and tender.
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"Bamia" An Old Sephardic Family Recipe
The first time I ever tasted "Bamia" was at my husbands parent's house.  It was in the 1970's, I just got married, and I was 21.  I learned how to make and eat fresh okra from my mother- in- law, Toni, who is an excellent Middle Eastern cook. 

I Picked Okra in the Fields at My CSA Farm

After spending many afternoons picking okra at my CSA, and getting scratched by the woody thorny branches all over my arms and legs, I've decided to buy okra in the supermarket fresh or frozen. I like the frozen whole pods the best. The Middle Eastern brands package really small pods, cleaned and ready to cook . The okra is usually just the perfect size.

 


















Okra Has Excellent Nutritional Benefits 
In addition to the interesting taste, okra has many nutritional benefits. It is very high in Vitamin K,  low in calories,  and provides substantial amounts of fiber and manganese. It also is loaded with antioxidants that are so important to protect against the rays of sun exposure.  It's a great vegetable to work into your menu to boost vitamins and antioxidants while providing some variety to your meals.

If you have never made okra, now is the time to try.

• Look for baby okra in the frozen case of your supermarket or in an ethnic food store, especially a Middle Eastern stores or kosher markets.

My Notes: 

• My mother in law's recipe is typical of many Middle Eastern Bamia recipes, but she adds a secret ingredient unique to her recipe.  She adds dried apricots to her sauce. It is a variation which makes the sauce little sweet and savory.

• My mother in law explained to me that the small okra pods are the tastiest. The large pods get hard and coarse and are not ideal for cooking. When you buy frozen, look for baby okra.

Ingredients for Bamia

1 14 ounce bag of whole pods baby okra 
1/4 vegetable broth for sautéing

3 large cloves garlic, pressed or chopped
14 ounces of tomato sauce with garlic and herbs
juice of a half large lemon
4  dried apricots (whole)
1/4 cup of water in beginning and additional if sauce cooks down
Optional: sauté in oil 

Directions: 

Pour vegetable broth in a large skillet. Add okra,  and cook on medium heat for a few minutes until okra begins to turn color. Add garlic and mix through the okra as it cooks. Add tomato sauce, juice of the half lemon, and dried apricots. Stir and allow to slowly cook over very low heat for about 40 minutes covered.  If the sauce looks like it is cooking down add the water and stir. Serve over rice as a side dish.
*** cooking time depends on size of the okra- if very very small like in the pictures , cook for 25 minutes
****if you prefer to use fresh tomatoes, cut up 4 medium tomatoes and whiz in blender with 1 tablespoon of tomato paste. Whiz quickly and use as a sauce instead of the tomato sauce.

Frozen baby okra

okra with the fresh chopped garlic

Cooking slowly on a very low flame with the tomato sauce- add 1/4 cup water if needed