Jack-O-Lantern Stuffed Bell Peppers

'Tis the season for all things spooky! We're winding down into the last days of October, and I wanted to create something for all of the die-hard Hallowe'en enthusiasts. This is for those of us who still want to have fun with our food this month, in lieu of all the kid-sized candies we won't be consuming. I'd be lying if I said my heart didn't sink a little as I wrote that! BUT HAVE NO FEAR! These stuffed bell peppers are DELICIOUS, low-carb, easy to make... and a little bit spooky. These are quite filling, and I was quite satisfied after eating one stuffed bell pepper. Bon(e) appetit!

These are the ingredients I used - very simple - and this results in a great dinner recipe (for adults and kids!)

Not pictured: olive oil, garlic butter.

1. Grab 2-4 bell peppers. Tip: You can use orange to resemble a pumpkin, red for a little variation, and green if you're feeling funky. Wash them, and level the bottom of each pepper with a kitchen knife, so that they lay nice and flat on a surface without falling over. Hollow out the inside of each pepper, and be sure to remove all of the seeds. You'll want the peppers as hollow as possible (because we will be stuffing them with all sorts of yumminess)!

2. Cut a zig-zag along the top of each pepper - this is your Jack-O-Lanterns removable hat! The green stems make for a perfect "pumpkin stem", so be sure to leave that on. Cut two triangles for eyes, and a mouth hole. Tip: Keep all the bits of pepper, because you can add them to your meat sauce later!

3. Stuff each pepper with your spiralized zucchini or squash. I used both, for added color. Tip: You can buy pre-made zoodles for this, or buy a spiralizer to make your own. Add a little slice of garlic butter overtop of your zoodles, so that it melts in the oven and coats the inside with more flavor.

Now that your peppers are ready - take 1 tbsp of olive oil, 1/2 tbsp of oregano, 1/2 tbsp of basil and mix together to brush over each pepper, coating them thoroughly in oil. This will help them to develop a nice brown color on certain bits of your peppers while in the oven. Place the hats back onto the peppers, and place them into a non-stick baking dish or tin. Bake at 300 degrees Fahrenheit for about 15-20 minutes.

4. While your Jack-O-Lanterns are in the oven, chop up your shallots and sautee them in a non-stick pan with garlic butter. Add your beef, and cook thoroughly. Add the rest of the bits of peppers that we chopped up from before! Add your sauce (I use a sauce that has 3 carbs per 1/2 cup). You now have your super yummy meat sauce to go overtop your zoodles when they come out of the oven!

5. Remove the Jack-O-Lanterns from the oven carefully, and place on stovetop to cool down slightly. Lift the pepper tops with a pair of tongs - they will be very hot - and use a spoon to layer your meat sauce inside of each pepper. The zoodles will be cooked, and will have sunken down a little deeper into the pepper... which leaves more room for meat sauce. Yum! Place the top back on each pepper.

The oil gives a "charred" look to your peppers which adds so much to the overall look of your Jack-O-Lanterns!

You now have a super delicious, and super-spooky savory dinner. Kids love this, and so do adults. I had so much fun making this - and probably took way more photos than I should have - but hey, Hallowe'en is one of the most fun things to partake in.

Enjoy! And feel free to let me know if you made this and how it turned out. Happy Hallowe'en, Keto Fam!

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