Hold the Pepper, It’s Scary Salad!
Of all places to find this cute little recipe we got this one of the Fabletics blog, home of the Fab workout clothing line by Kate Hudson.
You can stuff these with rice and veggies, salad, or ground 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
2 cups of water
1 tablespoon of salt
1 small onion, finely diced
6 button mushroom, cut into 1/4-inch slices
Additional veggies: corn, peas, potatoes
6 large bell peppers, any color
You’ll have to prep the rice in advance. Heat the oil in a 3-quart pot over medium-high heat. Add mushrooms, onion and additional veggies, cook until the veggies soften. Add rice and salt, stir until rice turns golden brown, then add water. Bring the water to a boil, cover and reduce heat. Cook until rice is tender, about 20 minutes. Once ready transfer to 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 and cut jack-o’-lantern faces with a sharp pairing knife. Once your rice is ready, stuff peppers lightly with the mix. Carefully place stuffed peppers on a baking dish and bake (in preheated oven) until the peppers are tender. Note: you can 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 favorite 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 pepper prep mentioned above). No need to bake. Enjoy your fresh Halloween salad.