Are you hosting a Halloween party this year? Treat your guests to healthy and filling Halloween recipes. These scream-worthy dishes are so much better than traditional processed treats, plus they require minimum effort. It’s a win-win! Time to get cooking!
Still missing a great Halloween costume idea? We’ve got the outfit you need here!
Stuffed Pumpkin Peppers
You can stuff these with rice and vegetables, a simple salad or even minced meat. We’ve opted for rice and salad pumpkin peppers.
2 tablespoons of oil (olive, grape seed or coconut)
1 cup of long-grain rice
480 ml of water
1 tablespoon of salt
1 small onion, finely diced
6 button mushrooms, cut into thin slices
Your choice of additional vegetables (we suggest: corn, peas and potatoes)
6 large bell peppers, any colour
You’ll have to prep the rice in advance. Heat the oil in a 3.5 L pot over medium-high heat. Add the mushrooms, onion and additional vegetables, and cook until the vegetables soften. Add the rice and salt. Stir until the rice turns golden brown, then add water. Bring the water to a boil, cover and reduce the heat. Cook until the rice is tender, about 20 minutes. When its ready, transfer the mixture into a serving bowl.
While your rice is cooking, begin prepping your peppers. Slice off the tops of the peppers, and scoop out the core (including seeds). Wash them and cut jack-o’-lantern faces into them using a sharp knife. Once your rice is ready, lightly stuff each pepper with the mix. Carefully place the stuffed peppers on a baking dish and bake (in a preheated oven) until the peppers are tender. Note: you can also add ground turkey and cheese to your rice mixture.
If you’d like to skip the rice recipe and go for greens, this recipe is for you. Make your favourite salad. We like a mix of kale, romaine lettuce, cucumbers, celery and granny smith apples. Make your own dressing using olive oil, garlic salt, lemon juice and a bit of honey. Drizzle the dressing over the salad, toss in a bowl and stuff your peppers (follow the pepper prep mentioned above). No need to bake. Enjoy your fresh Halloween salad!
Check our top two gluten- and guilt-free autumn recipes for more culinary inspiration!
2 tablespoons of coconut oil
1 large onion, diced
2 cloves of garlic, minced
960 ml of fresh roasted pumpkin (or 2 cans of pumpkin puree)
480 ml of vegetable stock
1 can of coconut milk
1 tablespoon of maple syrup
2 teaspoons of salt
Cinnamon and pepper, to taste
Garnishes: pumpkin seeds and fresh herbs, such as dill, cilantro or parsley
Begin by heating the coconut oil in a pot. Saute the garlic and onion for a few minutes. Stir in the roasted pumpkin, vegetable stock, coconut milk, salt and drizzle maple syrup. Bring the mixture to a boil, then reduce heat to medium-low and simmer for about 15 minutes. Puree in a blender or use an immersion blender until very smooth. Garnish with pumpkin seeds and herbs of your choice. Serve the soup in a bowl or get in the spooky spirit and serve in hallowed-out mini pumpkins with crackers.
Want more delicious, healthy recipes? Download the Fabletics cookbook now!
Need a post-Halloween/pre-holiday detox? Try our Clean Eating Challenge! It’s not a trick – we promise!