Jack-O-Lantern Stuffed Orange Peppers Allergy-Friendly Gluten-Free & Vegan Recipe!
Can you believe Halloween is almost here? I just recently had a tremendous virtual class at Rainbow Blossom this past Saturday. We had a Halloween feast where we learned How to Make stuffed Jack-o-lantern peppers and Bones and Stones. Suppose you are looking to take a cooking class and don’t want to arrange a one-on-one lesson. Then be sure to subscribe to my website and keep an eye out for my emails for more information. Keep reading to learn how to make these so cute, so yummy, and easy main dishes! For a spooktacular feast that is gluten-free, allergy-friendly, and vegan!
1 tablespoon of olive oil or avocado oil
1 cup of cooked rice or Quinoa( *cook in veggie broth or chicken broth for added flavor)
1 Bunch of Fresh Basil chopped
1 to 2 teaspoons of salt
½ to 1 teaspoon of black or white pepper
1 teaspoon of paprika
2 tablespoons of balsamic vinegar
1 tablespoon of sugar or honey
1 cup diced eggplant if you can’t find or have sub mushrooms
1 cup diced zucchini or squash
4 to 5 average orange bell Peppers washed and dry
1 cup of mozzarella, vegan cheese, or nutritional yeast.
Small baking dish 8x8 or round cake pan for peppers
Large saute pan
Let’s Get Started!
After your peppers are cleaned and dry, cut the tops off of them in a circular motion as if you are taking a stem off of a pumpkin. Clean out seeds, if any, and cut the seeds and extra pulp off of the top inside. This way, you can cook your stem and not only have the whole jack-o-lantern vibe, but you get a couple of extra pepper bites or leave them off. Next, cut two small triangles for the eyes and a more extended, thinner upside-down triangle for the mouth. It doesn’t have to be super fancy. Your kids and even the adults will love it!! Finally, put the prepped Jackolanterns to rest in a well-oiled 8X8 pan , and have your oven preheating to 350 degrees Fahrenheit.
In a large sautee pan, place your oil and heat pan to medium-high heat. Add in the veggies first( I used squash and mushrooms) let sautee for about 3 to 5 minutes; if you need to add more oil, you can. Next, add the cooked rice or (Quinoa is what I use), the paprika, and the pepper mix well into the veggies to keep from sticking. Dissolve the sugar and balsamic vinegar , then add to the pan and mix in the fresh basil. Sautee for around 2 to 3 minutes just until the basil starts to wilt and everything is warm. Remove from heat , and Add-in ¾ to 1 cup of “cheese” to the pan and mix quickly.
With a spoon, fill the peppers with a mixture of veggies and “ cheese.” Add additional “ cheese” to the top of the peppers if you like. Top with the steam lids and place uncovered in the oven for 25 to 30 minutes.
Pop these out and let rest 5 minutes before you serve. They are delicious, nutritious, and so cute!
Questions asked in class.
(1 )Can you add meat if you are not vegan? Why yes, you can, but I would recommend 4 to 6 oz of ground chicken, turkey, or pork, and you would brown it in the pan with the veggies. Just make sure to add the meat first, and you will cook it for 3 to 5 minutes before you add veggies.
(2) What if you don’t have fresh basil? You can use 2 teaspoons of dry, but ensure you put it in with your veggies so the flavor can have time to develop.
(3) The vegetables don’t have to be cooked all the way? No, you will finish cooking them in the peppers. However, pan sauteeing them helps them cook faster without overcooking the peppers.
(4) What if you can’t use balsamic vinegar? Use a tablespoon of tomato paste, 2 tablespoons of water, 1 teaspoon of sugar mixed if you can have it.
Check out the recipe for Bones & Stones. Be sure to subscribe to allergydragon.com and share this recipe! Have a very happy and safe Halloween from all of us at Allergy Dragon. We hope this recipe helps to tame your Allergy Dragon.