This Halloween recipe for stuffed red bell pepper jack-o’-lanterns only requires a bit of carving skills to transform what was once regular and shrug-worthy into a unique, celebratory Halloween snacks table centerpiece. Better yet, it is completely plant-based, vegan, and raw, offsetting all the sugary candy you and your kids are likely indulging in already.
Why cater a Halloween party when you can bring the spook to the table yourself with delicious (and more or less foolproof) Halloween-themed snacks? Control what goes into your, your kids', and your guests’ mouths, by brewing up your own creative finger foods.
Zucchini is spiralized so that it resembles spaghetti and is then mixed into an ooey-gooey green slime (aka avocado alfredo sauce). Next, the spaghetti is stuffed into jack-o’-lanterns carved out of large red bell peppers. The red pepper serves as a bowl that you can happily munch on after you’ve finished the zucchini spaghetti filling – talk about literally licking your plate clean! The result is a Halloween recipe that keeps your dietary goals in check and your children’s blood sugar levels stable.
When sliced, zucchini amounts to a mere 19 calories per cup. Meanwhile, the same serving provides 33% of the RDA of vitamin C, 10% the RDA of vitamin B6, and 5% the RDA of magnesium. Meanwhile, the avocado alfredo supplies healthy, plant-based fats that your body can easily recognize and thus digest swiftly. That crunchy, sweet, and juicy red bell pepper boasts 3-times more vitamin C per cup than an orange! Red bell pepper is also an excellent source of vitamin A.
Essentially, each bite of what seems like a fun holiday snack favor is a powerful dose of health-promoting superfoods! Dig in, if you dare...
Raw Vegan Halloween Recipe: Stuffed Red Pepper Jack-O’-Lanterns
- 4 large red bell peppers
- 3-4 medium zucchinis
- ½ teaspoon sea salt
- 1 large avocado
- 1 garlic clove
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- Small handful basil leaves
- ½ small shallot
From the Organic Authority Files
Slice crosswise at the top of the pepper, about 1-inch down from the stem. Discard the seeds and scrape away the insides. Repeat with the other 3 peppers. Next, attempt to carve a jack-o’-lantern face into the side of each pepper. When done, set aside.
Spiralize the zucchini with a spiralizer or mandoline slicer. If you have neither, use a sharp knife to slice the zucchini very thinly, resembling spaghetti. Place the spaghetti in a bowl and season with ½ teaspoon sea salt. Use clean hands to massage the sea salt into the zucchini spaghetti. This helps to soften the zucchini. That way, you don't have to cook the zucchini to achieve a spaghetti-like texture - the salt breaks down the zucchini's tough cell walls on its own.
Slice and core the avocado and scoop out its meat into a food processor. Add the garlic, ½ teaspoon sea salt, black pepper, lime juice, basil leaves, and shallots. Blend until smooth. Scoop the avocado alfredo sauce into the bowl with the spaghetti and fold until evenly combined.
Stuff the spaghetti into the jack-o’-lanterns, even allowing some of the spaghetti to splurge out of the mouth, nose, and eye carvings. Place the red bell pepper stem hats atop each pepper and serve.
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Funny red pepper image from Shutterstock