Description
This healthy Halloween recipe for Jack O Lantern Stuffed Peppers with Spicy Kidney Bean Salad is easy, delicious, and spooky!
Ingredients
Scale
Kidney Bean Salad:
- 1 (15-ounce) can kidney beans, rinsed, drained
- 1 cup corn (frozen, defrosted or canned, drained)
- 1 cup halved cherry tomatoes
- ½ cup chopped fresh cilantro
- 3 green onions, sliced
- ½ jalapeno, finely diced
- ½ teaspoon chili powder
- 1 lime, juiced
- 1 tablespoon extra virgin olive oil (optional)
- ¼ teaspoon salt (optional)
Peppers/Topping:
- 4 large bell peppers, mixed colors (orange, green, red, purple, yellow)
- ¼ cup vegan sour cream
- 1 tablespoon chopped cilantro
- 2 cups baby salad greens
Instructions
- In a large bowl, add kidney beans, corn, cherry tomatoes, cilantro, green onions, jalapeno, chili powder, lime juice, olive oil (optional) and salt (optional). Gently mix together to combine.
- Prepare bell pepper jack O lanterns by slicing the top portion (stem end) of each bell pepper about 1 inch below top to create a “lid” or top of the jack-o-lantern.
- Scoop out inside of the bell pepper, including seeds and fibers to create a shell.
- With a paring knife, cut two triangles for the eyes, and a mouth with teeth in whatever shape you desire. Press out the bell pepper pieces to create openings for the eyes and mouth.
- Fill each pepper with filling (about 1 cup per pepper). Drizzle with vegan sour cream and sprinkle with additional cilantro. Add “lid” to each bell pepper.
- May serve on a bed of lettuce or a platter.
- Makes 4 servings (1 pepper per serving).
- Prep Time: 20 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 197
- Sugar: 11 g
- Sodium: 270 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 9 g