Stuffed Jack-o’-Lanterns
Celebrate Halloween with these festive, healthy, and spooky stuffed bell peppers! Perfect for a fun, gluten-free holiday meal.
Equipment
- Food Processor
- Paring Knife
Ingredients
Peppers and Base
- 4 bell peppers (orange or red)
- 4 medium zucchinis (spiralized) or 8 oz gluten-free brown rice spaghetti cooked
Raw Red Sauce
- 1 hot house tomato large
- 0.5 cup sun-dried tomatoes soaked in hot water for 10 minutes
- 0.5 red bell pepper
- 0.25 red onion
- 0.25 cup fresh basil leaves
- 2 tbsp sunflower seeds soaked for 2 hours
- 2 tsp extra-virgin olive oil
- 1.5 tsp gluten-free soy sauce
- 1.5 tsp balsamic vinegar
- 1 clove garlic
- 1 Medjool date pitted
- 0.25 tsp sea salt
- black pepper to taste
Instructions
- Cook your noodles (zucchini or brown rice pasta) and set aside.
- Carve jack-o’-lantern faces into the bell peppers: cut a round lid off the top, remove seeds, and carefully cut eyes, nose, and a mouth using a small pumpkin carving tool or a paring knife.
- Make the raw red sauce: place all sauce ingredients in a food processor and blend until smooth (about 1 minute).
- In a large bowl, toss the cooked noodles with the sauce until well coated.
- Stuff each carved pepper with the saucy noodles, letting a few strands poke through the mouth or eyes for a spooky effect.
- Serve immediately or at room temperature.
Notes
Nutrition per serving: Calories: 180, Total Carbs: 29g, Net Carbs: 22g, Fats: 6g, Protein: 7g.
