Ingredients
• 4 large bell peppers (orange, red, yellow, or purple for autumn hues)
• 1 tbsp olive oil
• ½ cup diced onion
• 1 clove garlic, minced
• 1 cup cooked quinoa or rice
• ½ cup pumpkin puree (unsweetened)
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp smoked paprika
• Salt & pepper to taste
• ½ cup shredded cheddar or goat cheese
• 2 tbsp chopped fresh parsley or cilantro
• Optional: toasted pumpkin seeds for “garnet gems”
Instructions
- Preheat oven to 375°F (190°C). Cut tops off peppers and remove seeds and membranes. Place upright in a baking dish.
- In a skillet over medium heat, warm olive oil. Sauté onion 4–5 minutes until soft. Add garlic and cook 1 minute more.
- Stir in pumpkin puree, quinoa, cinnamon, nutmeg, smoked paprika, salt, and pepper. Cook 3–4 minutes until heated through.
- Remove from heat. Fold in cheese and fresh herbs.
- Spoon filling into each pepper until mounded on top.
- Cover dish with foil and bake 25–30 minutes, until peppers are tender but still hold their shape.
- Uncover and broil 1–2 minutes for golden tips (optional).
- Cast the spell: Use black olives to carve cute jack-o’-lantern faces or witch silhouettes. Sprinkle with toasted pumpkin seeds like enchanted dust!
✨ A fun, healthy Halloween dinner kids will love—and perfect for fall meal prep!
💡 Serve with a side of roasted squash or a crisp green salad for a complete enchanted feast.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 30 mins , Total Time : 50 mins , Servings : 4 , Calories : 210 , Net Carbs: 22g , Fats: 9g , Protein: 10g