Halloween, dinner, sorted.

We’ll be the first to admit: we don’t necessarily love Halloween around here.

Maybe it is because one December my parents accidentally rented The Nightmare Before Christmas for my 7-year-old brother and me, thinking it was going to be a Christmas movie. (“Nightmare” in the title should have been a tip-off…)

With that being said, we know there are people out there that treat every day as if it were October 31st and we wish we could be like you, but we simply aren’t into ghouls and goblins.

But we know that Halloween is a fun time for children - they get to dress up in whatever their wildest imagination can think of, stay out late with friends, and eat enough candy that reminds us to schedule that dental appointment.

So how do you meet in the middle if you aren’t counting down the days to All Hallows’ Eve, but your kids are?

We went with the ultimate trick of all - getting kids to eat vegetables. These peppers are cute, filing, and 10x easier for you to carve than a pumpkin.


oven roasted halloween peppers

               (credit: laurenconrad.com)



4 orange bell peppers

1 lb lean ground turkey

1 large onion, chopped

1 cup halved cherry tomatoes

1 cup brown rice (or red quinoa)

2 olive oil

salt and pepper to taste


* Heat oven to 350 degrees.

* Cut the tops off of your bell peppers and remove all of the seeds. Carve out the best Jack-o-Lantern face you can muster.

* Set one cup of brown rice or quinoa to cook on the stove.

* Add olive oil and the chopped onion to another pan and cook on medium high until the onion begins to brown.

* Once the onions are starting to brown, stir in the lean ground turkey and thoroughly cook for several minutes until brown.

* Stir in tomatoes and cook for 2 minutes, stirring constantly.

* Combine all ingredients in a large bowl and mix together. Add salt and pepper to taste.

* Spoon the mixture into the bell peppers & set into a glass casserole dish.

* Bake for 30 minutes

Leave a comment