Halloween!! This is definitely one of my favorite Holidays! Perfect weather, best sunsets, and everybody is ready to celebrate! Whether you are planning on throwing a little party this evening, or just give a fun twist to your dinner, this recipe will do the trick 😉 It’s quick, easy, tasty and healthy! SPOOK-TACULAR!!
Nicole’s QUICK & EASY JACK-O’-LANTERN STUFFED BELL PEPPERS
Clean Eating – Dairy Free – Low Fat Recipe
(2-4 servings, depending on the size of bell peppers)
2 large or 4 small Bell Peppers
½ cup Brown Rice Medley (I use Trader Joe’s brand)
1 ½ cups of Water
1 5oz can of Tuna in Olive Oil (drained)
1 Green Onion
1 Jalapeno Pepper (de-seeded)
1 small bunch of Fresh Cilantro
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Dijon Mustard (optional but recommended)
Salt & Pepper
In a medium pot bring the water to boil, add the rice medley, cover and simmer on low heat for about 30 minutes, stirring occasionally. When ready set aside.
In the meantime, preheat oven to 400F. Wash the bell peppers and with a small knife cut the top off. Remove seeds and membrane (you can use a small spoon to help you). Carve out eyes, nose, and make a thin cut for mouth. Place on a parchment paper lined baking sheet, and lightly spray with oil. Roast for 25-27 minutes, depending on the size of the peppers. When ready set aside to cool down.
In a medium bowl combine the rice, tuna, chopped green onion, jalapeno and cilantro. Add the olive oil, Djion mustard, salt & pepper to taste, and squeeze the lime on top of it. Mix well and stuff the peppers.
You can serve right away or wrap and refrigerate until ready to eat. They are best eaten at room temperature.
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