Happy Halloween! We had to turn off our porch light and blow out the pumpkin candles because the trick or treaters tricked us out of treats. Our bowl is empty (minus the few pieces I stashed for the manfriend).
For a while now, I've been wanting to whip up some stuffed bell peppers. They're not only a healthy option, but they are mighty tasty, contain simple ingredients and don't take too long to prepare! I scoured several recipes online just to make sure I wasn't missing some key ingredient or step. Turns out, it was as simple as I had thought.
I wanted to make us a tasty, but not heavy dinner while we were watching the Oregon Ducks beat the USC Trojans AND carving pumpkins! :) I also wanted to make sure we had some real food before heading off to two Halloween parties where we'd be imbibing and snacking away.
First, cut your bell peppers in half.
Then, chop up and saute your choice of veggies (I used mushrooms, red onions, red pepper), add black beans and season (taco seasoning, chili powder, etc).
If you're a meat eater, ground turkey might also be a good addition here. Meanwhile, cook up some 10 min brown rice.
Mix it all together and add a little feta if you wish (I did because feta makes it betta)! Stuff those bell peppers and top with your choice of cheese (I used sharp Tillamook cheddar).
Cook at 400 for 30-45 minutes. Let cool for a few minutes.
Add some salsa and sour cream (or in this case, plain yogurt) and devour!
And for my contribution to the runner party we were going to, I made pumpkin molasses cookies. Yum is all I have to say about that.
Check back tomorrow for our Halloween costumes! They were definitely a hit.