In case you didn’t notice … it’s about to get scary on the streets. The Trick or Treat season is just around the corner and this does not only require creepy decorations, creative costumes and a lot of fake blood. It is also the perfect time for some uncanny snacks.
Every year, I prepare some of the classic snacks like Wieners with almond finger nails and the good old pumpkin soup – the perfect way to get rid of my carved out pumpkin’s insides. Despite my go-to Halloween recipes, I also like new additions to my repertoire. This year I’m thinking of something very special, very delicious, and an absolute feast for the eyes. And what’s best: I will end up with empty cans for some pretty cool Halloween themed can lamps or other fancy DIYs.
The talk is of these amazing stuffed peppers, rocking the pumpkin look:
What You Need for this Uncanny Treat:
- 4 bell peppers (choose whatever colour tastes best to you, but for the looks the orange ones are perfect)
- 200 g rice
- 350 g chicken breast
- 1 garlic clove (the rest of the bulb is perfect for fighting off all those annoying vampires)
- 2 onions
- 1 can sliced tomatoes (even an uncanny recipe doesn’t spare without our beloved cans)
- 1 can black beans
- 1 tsp chili powder
- 1 tsp cumin
- ½ l water
- Salt and pepper
- 125 g cheese, grained (Let’s be honest: Whoever sticks to cheese amounts in recipes? Take as much as you like!)
Get Those Peppers Halloween-Ready and Stuff ‘em Like There’s No Tomorrow
- Dice your chicken breast and onions and chop the garlic. (Pro tip: Sticking your tongue out while cutting onions will help you keep your composure.)
- Meanwhile, fill a large pot with water and bring it to a boil.
- Put chicken, onions and garlic with a little oil into a pan and brown them. Add the rice to the mixture. Then, throw in tomatoes and beans. (Remember: The empty cans are the perfect protagonists for your Halloween decoration.)
- As soon as the onions turn brownish, add cumin and chili powder.
- Stir well, before adding about 300 millilitres of water. Season with salt and pepper and cook everything until the rice gets soft.
- Prepare your bell peppers: Wash, remove stalk and insides and carve out funny, scary or cute Halloween faces. When your water pot is boiling, place the peppers inside for five minutes, until they are soft.
- When your peppers are done, remove them from the water and put them into a greased casserole dish. Use a tablespoon to stuff the peppers with your filling and put a lid on top.
- Bake them for about an hour at 180°. When they’re almost done, put the grained cheese on top and let it melt.
These cool looking and super delicious stuffed peppers deserve a place in my hall of fame of Halloween treats. They look amazing at the buffet and the empty cans are the cherry on top! I’m off now grabbing my crafting supplies and get those cans ready for the big day.
What’s your favourite (un)canny recipe for Halloween? We’d love to see some inspiration in our comment section.