by Mary Pat Baldauf

Eat, drink and be scary. I’m not sure who said it, but I do know that it’s a lot easier said than done when you’re eating healthier! To make things worse, my nutrition counselor is now challenging me to at least two days with no meat, eggs or dairy products.

In the season of candy corn, miniature candy bars and those delightful mellocreme pumpkins, it’s hard to find something haunting and healthy. But when there’s a will, there’s a way, and I’m excited to share the recipe for these darling jack o’lantern stuffed peppers.

Jack O’Lantern Stuffed Peppers
(Makes two gluten free, dairy-free, vegan stuffed peppers)

1/2 cup dry quinoa (I used black for Halloween)
1 cup orange carrot juice
1 cup black beans, cooked
2 orange bell peppers
Sea salt to taste

Combine quinoa with juice; bring to a boil. Reduce to simmer, cover and cook for 20 minutes. Meanwhile, carve your peppers. Combine quinoa with black beans, salt to taste, fill peppers. Bake at 350 degrees for 30 minutes.

A few hints with the orange peppers:

Make sure they are even enough on the bottom to sit straight.

Look for ones with a large surface for carving.

You can use a small paring knife to carve, but I used a (brand new, clean) X-Acto.

No time to carve? No worries; they’re just as cute as a plain pumpkin. (That even allows you to use them at Thanksgiving, too!)
Special thanks to Portland, Oregon blogger “Spabettie” for sharing this howling, healthy recipe!