As I now consider myself a blogger, I wanted to try to keep up with all the other foodies, and start making themed foods. Most make mummy cookies, or candy corn blondies, but as much as I would love to eat those, they are not exactly matching up with my healthy eating blog. However, making fun Halloween meals is a little more difficult to come up with. I thought hard about how I could use some kind of vegetable as a outlet, when I realized orange peppers kind of look like a pumpkin! Aha!
I paid the $4.29(!!!) for two peppers (that is one of the reasons I try to stick to in season foods), and decided to fill them with Butternut Squash Risotto, two of my favorite foods together. If you love Butternut Squash as much as I do, check out my Butternut Squash Lasagna, or how about my Butternut Squash Quesadillas?
They actually turned out better than expected. Other than forgetting to put the lids on during the cooking process (meaning they were a different color to the peppers), they turned out great. It even looked like the “pumpkins” were crying with the extra liquid from the risotto. It actually looked pretty cool, I wish I took a photo.
If you are looking for a fun dinner for this Halloween, try these adorable scary Halloween Stuffed Pepper-kins….see what I did there 🙂 Fun for kids and adults alike!
- Peppers are extremely high in Vitamin C (more than an orange), and have the most antioxidants of all peppers to keep your vision sharp for running in the dark on these cold winter nights
- Arborio rice gives you almost half of the recommended calcium intake for the day to prevent bone problems, and it also is a surprisingly good source of iron for healthy red blood cell production
- Butternut squash is abundant in many vitamins and antioxidants to neutralize those nasty free radicals that I talked about in THIS post. It also contains a healthy 6g fiber per serving, and replenishes electrolytes lost through sweating
- Pumpkin adds fiber for healthy digestion, and gives another small boost of iron
Preparation time: 10 minutes
Cooking time: 50 minutes (40 if you have someone to help)