Halloween dinner recipes: Stuffed Peppers

Halloween Dinner Ideas

Halloween is right around the corner – and we thought we’d share a few of our favorite “spooky” Halloween dinner ideas! In this post, Chef Kenzie will share her top 5 favorite Halloween-themed ideas – including her all-time favorite Jack-o-Lantern 4-Ingredient Stuffed Peppers. These peppers are flavored with dried cranberries and coconut for an unexpected, festive, and incredibly tasty bite! Do you have a favorite Halloween dinner recipe? Share it with us in the comments, or post a picture in our Facebook Group – we always love to see what you’ve been cooking!

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Halloween Dinner Ideas

Halloween is just around the corner – so why not celebrate the fun holiday with a few delicious halloween dinner ideas? Browse through Chef Kenzie’s top 5 Halloween-themed meals – then, bring them to your own kitchen for a spooky twist on your family meals!

NOTE: These recipes are adapted from other sources. Click on the link to view the original recipe. Make the changes as per Chef Kenzie’s suggestion to adapt these recipes to meet the Always Hungry? Solution ratios.

TIP: Want to learn how to adapt your favorite recipes to suit your dietary needs (and meet the Always Hungry? Solution ratios)? Book a one-on-one private meal session with Chef Kenzie Osborne here >> Not sure if a one-on-one private meal session is right for you? Book a free AH Discovery Call to speak with Chef Kenzie Osborne about your options.

1. Halloween Dinner #1: Spider Web Guacamole

Original recipe here >>

ADAPTATIONS: Replace the 4 cups guacamole with your favorite store-bought no-sugar-added guacamole. Alternatively, mash 4 avocados (about 3-4 cups mashed avocado) with 1 teaspoon lemon juice, 1/2 teaspoon salt, pepper to taste, and 1/3 cup full fat cottage cheese. Top with the sour cream and olives as directed in the recipe. OPTIONAL: Add dried chile flakes OR fresh chiles (chopped) to your guacamole for a spicy twist. Recipe serves 10:

2. Halloween Dinner #2: Acorn Squash “Cauldron” Dip

Original recipe here >>

ADAPTATIONS: Use whole-milk ricotta cheese in place of part-skim. Use store bought no-sugar-added basil pesto OR follow our recipe for Basil Walnut Pesto (Always Delicious pg. 297). Serve with assorted non-starchy vegetable crudités (cucumber, carrots, bell pepper, zucchini, etc.).

3. Halloween Dinner #3: Creepy Devilled Eggs

Original recipe here >>

ADAPTATIONS: Omit sugar if in Phase 1. Replace sugar with 1 teaspoon honey or maple syrup if in phase 2. Use mayonnaise with no-sugar-added OR follow our recipe for Basic Mayo (Always Hungry? pg. 259). Recipe serves 12:

4. Halloween Dinner #4: Sushi “Brain”

Original recipe here >>

ADAPTATIONS: Replace sushi rice with Mashed Fauxtatoes.

5. Halloween Dinner #5: Jack-o-Lantern Stuffed Peppers

Original recipe by Chef Kenzie Osborne – see recipe below.

6. BONUS Halloween Dessert: “Eyeball” Macaroons

Follow the recipe for our Almond Coconut Macaroon Recipe on page 312 of Always Delicious. Shape your macaoons into small balls (like an eyeball). Coat in extra shredded coconut for a white color. Bake as per recipe directions. Remove from oven and let cool for about 5 minutes. Then, place a round piece of dark chocolate in the center of each cookie, lightly pressing down into the cookie.

Halloween Dinner: Jack-o-Lantern Stuffed Peppers

Halloween Dinner Jack-o-Lantern Stuffed Peppers

These stuffed peppers are not only adorable - they're also the perfect halloween dinner recipe to share with your family!
Prep Time 5 mins
Cook Time 25 mins
Course Main Course, Meat
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 bell peppers (orange is preferred)
  • 1 lb ground turkey, lean (7%)
  • 3 tbsp coconut oil, melted
  • ¼ cup unsweetened shredded coconut
  • ½ cup dried cranberries OR dried golden raisins
  • 1 tsp salt

Instructions
 

  • Preheat oven to 425°F.
  • Chop the top off of each bell pepper. Remove the seeds from the center of the bell peppers.
  • Use a small knife (or carving knife) to cut two eyes, a nose, and a mouth into each bell pepper (get creative with this - invite your kids to help!). Once carved, set aside.
  • In a large bowl, mix together the ground turkey, melted coconut oil, shredded coconut, dried cranberries or raisins, and salt. Mix until evenly combined.
  • Arrange the bell peppers on a sheet pan, with the bottom of the pepper laying on the surface. TIP: Don't worry if your peppers fall over, they will still cook evenly! Alternatively, slice the bottom of the pepper off so the pepper will stand up straight.
  • Divide the meat mixture between the bell peppers. Place the top on each bell pepper on top (to cover the meat).
  • Roast at 425°F for 10 minutes, then reduce heat to 350°F and continue to cook for about 15 minutes, or until the internal temperature of your stuffed peppers reaches 165°F.
  • Remove from oven and let cool for a few moments. Serve with a small side salad or steamed vegetables, if desired. Enjoy!

Notes

Nutrition (Per Stuffed Pepper)

Fats: 31g (52%)
Carbohydrates: 34g (25%)
Protein: 31g (23%)
Calories: 530 

Phase 1 Tip!

For a phase 1 variation, use 2 medium chopped apples in place of the dried fruit.
Keyword Meat, Phase 1, Phase 2

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