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Want to make the cutest meal prep or appetizer for your Halloween get together? Then make these vegan, low carb Chili Stuffed Jack-o-Lanterns!
Want to know how I got pumpkins that small?... Oh, you already know they’re peppers. Well, shut up. They’re adorable anyway.
Anywho, this recipe could not be easier and makes a great option for meal prep AND repurposing leftovers. It only has 3 ingredients and one of those is leftover chili that I always have stored in my freezer for a quick dinner. No chili on hand? No problem! Store bought or canned works perfectly too.
This recipe is also a great way to get kids to try vegetables. You can also get them involved in the cooking process. I’d recommend an adult use a sharp paring knife to carve the “pumpkins” while the kids can stuff them. Have them help sprinkle cheese over top before baking and in less than half an hour, you’ll have a scary good dinner in no time.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes 3 Servings
Ingredients;
415 g - Vegan Chili*
200 g - Frozen Cauliflower Rice - Sub cooked brown rice or quinoa if not low carb
3 - Orange Bell Peppers
Optional:
Shredded Cheese for topping
Instructions:
Using a sharp knife, cut the tops off of the bell peppers and remove the seeds. Carefully cut eyes and a mouth into the peppers so they look like jack-o-lanterns.
Add cauliflower rice to a microwave safe bowl. Microwave for 4-5 minutes or until cooked through. Allow to cool.
In a bowl, mix together the chil and cauliflower rice. Stuff chili into peppers.
Store in the fridge for up to 3 days.
When ready to serve, discard the tops. Place the bell peppers in a baking dish, sprinkle shredded cheese over the top if desired and bake for 20 minutes or until warmed through.
*Notes:
This recipe is a great way to use up leftover chili. Canned works great too.
Want something else low carb? How about this vegan Shepherd's Pie?
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