This Halloween Mediterranean Stuffed Bell Peppers recipe combines the flavors of the Mediterranean diet with a fun and spooky twist for Halloween. It's a great choice for those seeking a healthy yet festive dish. The recipe features a filling of whole grains, lean protein, and a variety of vegetables, offering a balance of nutrients and flavors.
What is great about Mediterranean Stuffed Bell Peppers?
Packed with fiber, vitamins, minerals, and lean protein.
The carved bell peppers resemble Jack-o'-lanterns, making it a perfect Halloween party dish.
You can adapt the filling to accommodate various dietary preferences.
Prepare the filling in advance for quicker assembly on Halloween night.
Tips
If you want to make it vegetarian or vegan, omit the cheese or use a vegan cheese substitute.
To make this recipe gluten-free, replace the bulgur with cooked quinoa for a gluten-free version.
If you'd like to give it an extra protein boost, add cooked ground lean meat (like turkey or chicken) for extra protein.
Halloween Mediterranean Stuffed Bell Peppers
Prep time: 20 minutes
Cook time: 25 minutes
Yield: 4 Servings
Ingredients:
4 large bell peppers (orange or red for Halloween colors)
1 cup bulgur or quinoa
2 cups vegetable broth
1 cup diced tomatoes
1/2 cup diced cucumbers
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
1/4 cup crumbled feta cheese (optional)
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper to taste
Mediterranean spices (e.g., oregano, paprika, cumin) to taste
Directions:
Carefully cut the tops off the bell peppers and remove the seeds and membranes. Carve a Jack-o'-lantern face on each pepper if desired. Rinse and set aside.
In a saucepan, bring the vegetable broth to a boil. Stir in the bulgur (or quinoa), cover, and remove from heat. Let it sit for 15-20 minutes until the grain absorbs the liquid and fluffs with a fork. Set aside to cool.
In a large bowl, combine the cooked bulgur (or quinoa), chickpeas, diced tomatoes, diced cucumbers, fresh parsley, fresh mint, and optional feta cheese.
Drizzle olive oil and lemon juice over the mixture. Season with Mediterranean spices, salt, and pepper to taste. Gently toss everything to combine.
Stuff each bell pepper with the bulgur or quinoa and chickpea filling. Press it down gently to ensure it's tightly packed.
Preheat your oven to 350°F (175°C). Place the stuffed bell peppers in a baking dish and cover with foil. Bake for 25 minutes or until the peppers are tender.
Garnish with extra fresh herbs or feta cheese if desired. Enjoy!
For a Halloween Mediterranean feast, consider pairing this dish with a light and crisp white wine such as a Sauvignon Blanc or a Pinot Grigio. These wines complement the freshness of the vegetables and won't overpower the flavors.
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