Stuffed Peppers Jack-O-Lanterns

Spooky and Delicious!

4 Large Orange Bell Peppers

1 Cup cooked barley or brown rice

1 Cup cooked lentils

avocado oil

1 medium yellow onion, diced small

1 cup mushrooms, chopped

4 - 5 tomatoes diced, or a can of roasted tomatoes

1/4 tsp oregano

1/4 tsp sage

1/4 tsp thyme

salt and pepper


  1. Heat oven to 350 degrees F.
  2. Use a sharp knife to slice the top off each bell pepper horizontally. Set tops aside (do not discard) Remove all seeds and membranes. Use a small paring knife to cut holes into the exterior of the peppers to make jack-o-lantern faces.
  3. Cook rice or barley and lentils. As rice cooks, use avocado oil to lightly grease a small sheet pan. Arrange peppers and tops of peppers on the pan and cook in the oven for 20-25 minutes, or until peppers are cooked, but still are still firm (al dente). Remove peppers from oven and allow to cool while you make the filling.
  4. Heat 1 Tablespoon avocado oil in a large skillet over medium heat. Add onion and mushrooms and saute for 3-4 minutes.
  5. Add diced tomatoes or can of roasted tomatoes, bring to a boil. Add barley and lentil, mix well. Let cook until the tomato has thickened.
  6. Prior to serving, fill each pepper with approximately 1 cup of mixture, overfilling each pepper slightly. Place atop onto each stuffed pepper and serve with a big jack-o-lantern smile!


Yield: 4 servings