Trick or Treating in our neighborhood was Tuesday night and although I had an ample supply of candy ready to go out my front door, there weren’t as many kids as expected ringing the doorbell. In thanks to 30 degree temperatures and strong winds, it’s hard to blame the parents of the little ghosts and goblins. In the mean time, I guess I will be enjoying the leftover candy I had purchased, including my favorites like Peanut M&Ms, Reese Cups, and to mix up the chocolate and peanut love-fest, Swedish Fish.
For today’s WIAW, I am happy to proclaim that I finally followed the October rule and made a Spooky and Healthy Halloween Treat, which can actually be two dinners in one!
Turkey Chili Stuffed ‘Jack O’ Lantern’ Peppers
There are actually three faces in the above picture… can you spot them? Hint, one may be lurking from the couch!
Stuffed Pepper Ingredients
1 tablespoon olive oil
1/2 small white onion, diced
4 garlic cloves, finely minced
1 pound ground turkey
1 can chili beans
1 can black beans
1 cup frozen yellow corn
1 can diced tomatoes
2 tablespoons chili powder
1 cup water
1 cup cooked quinoa (for basic quinoa recipe, click here)
4 bell pepper, yellow and/or orange
Optional, 1/2-1 cup shredded cheddar cheese
All of the Stuffed Pepper Ingredients without the quinoa and peppers, and with:
- 16 oz chicken broth
- 1 teaspoon garlic powder
- 1 tablespoon chili powder (along with the 2 tablespoons already included with the Stuffed Pepper recipe)
Preheat oven to 375 degrees.
Over medium heat, add olive oil and onion to a large saucepan. Cook 3 minutes then add garlic, continue cooking an additional 3 minutes. Add turkey to pan and heat until fully cooked through.
Add chili beans, black beans, corn, tomatoes, chili powder, and water to pan. Mix ingredients and place lid on pan, bringing to a boil. Turn heat to low, and heat through 5 minutes.
At this point you can either choose to continue making a big batch of stuffed peppers, or separate the mixture by placing half the portion in a slow cooker to make Turkey Chili.
In the slow cooker along with half the turkey mixture, add the chicken broth, garlic powder and the additional 1 tablespoon of chili powder. Stir to combine.
Place lid on top and either immediately cook on High 4 hours or Low 8 hours, or place pot in refrigerator and cook another night during the week for an easy, ready to-go meal on a busy evening. Or, I also recommend that if you cook the chili immediately, then freeze the whole batch for a quick dinner option when cooking a full meal just isn’t in the plans!
To continue with the Stuffed Peppers, whether it’s a full batch or a half batch, add the quinoa to the turkey mixture and stir to combine.
In the mean time, cut the top off of the peppers and remove the seeds. If you are in a festive Halloween mood, carefully carve a spooky Jack O’ Lantern face on the front of the peppers, and/or, cut the peppers in half. Place peppers on a baking sheet and carefully spoon turkey mixture into peppers. If wanted, top peppers with cheese, (I did half with cheese, half without).
Bake peppers for 20 minutes, then broil on high for two minutes.
There you have it! If you are looking for a last minute Halloween dinner idea, this meal would be perfect! It is simple, easy, and I wouldn’t be surprised if you already have all of the ingredients on hand.
Hope you have a fun, safe and memorable Halloween!
- What are your plans for Halloween?
- Have you made any Halloween inspired treats or meals?
- What candy are you passing out to Trick or Treaters this year?