Trying to explain Halloween to Chinese locals in Guangzhou these past couple of days has really made me homesick for New York, haha. It’s ok! Just because I’m in a country that doesn’t celebrate Halloween doesn’t mean I can’t have a little fun myself.
In celebration of All Hallows’ Eve, I’ll be posting three festive recipes–all simple and all healthy! First up is a vegetarian Jack-o-stuffed-pepper filled with pine nuts, cilantro, red pepper, carrots, onions, garlic, cheese, egg and oatmeal. Make it for a guest, your kid or yourself. It’s super easy to make and nutritious, to boot. Flavorful AND festive!
Full recipe after the jump…
- one perfectly shaped bell pepper
- one tablespoon of pine nuts
- two to three tablespoons of oatmeal
- some chopped cilantro
- one slice of low calorie cheese
- an eighth of onion
- two cloves of garlic
- two baby carrots
- salt/cracked pepper
- one egg
Using a small paring knife, carve into the bell pepper like you would a pumpkin Jack-o-lantern. Get creative and don’t be afraid to have some fun!
Keep the pieces that you carve out from the bell pepper and use it in the filling.
Combine the onion, garlic, carrots and cheese in a food processor and pulse until the contents are finely chopped.
Mix the contents of the processor with the oatmeal, pine nuts, chopped cilantro, chopped bell pepper pieces and egg, adding in salt, pepper and cayenne.
Fill the Jack-o-pepper with the mixture and replace the stem topper. Bake the pepper in the oven at 350F/175C for 30-40min.
If you have some misshapen bell peppers, cut them into strips and roast them with your Jack-o-stuffed-peppers to use at arms/ears/garnish/etc.
Yummmmmm……you can use soy cheese and skip the egg if you’re vegan. The egg is really more of a binding agent anyways.