Carrot Ginger Quinoa Pepper Jacks – delightfully ghoulish Pepper Jacks – jack o lanterns carved from peppers. kids of ALL AGES will love these!
Carrot Ginger Quinoa Pepper Jacks
See more Pepper Jacks here – Pepper Jack Recipe Collection.
This is Halloween, this is Halloween. Halloween, Halloween!
That song will be in my head all day now…
You know we love our stuffed peppers, right?
Today I have another stuffed pepper, and another play on words. These jack o lantern peppers are fun (I make them every year), but the new filling is what I’m excited about!
Doesn’t that one look like a skeleton?
So. This filling. I started by juicing carrots and ginger.
Then. I cooked the quinoa with the carrot ginger juice.
I know, I know. I made that face too.
Asparagus Mushroom Scramble Pepper Jacks
Carrot Ginger Quinoa Pepper Jacks
makes two stuffed peppers
dairy, egg, soy, oil, and gluten free, vegan
INGREDIENTS:
1/2 cup dry quinoa (black for Halloween theme)
1 cup fresh carrot ginger juice
1 cup cooked black beans
2 orange bell peppers
pinch sea salt
INSTRUCTIONS:
Preheat oven to 350 °F.
*Juice 5 carrots and 1 inch piece ginger.
Combine quinoa and juice, bring to boil. Reduce to simmer, cover and cook for 20 minutes.
Meanwhile, carve your peppers.
Combine cooked quinoa with black beans, salt to taste, fill peppers.
Bake at 350 °F for 30 minutes. Serve over spinach salad.
*No juicer? Buy a bottle of carrot ginger juice – generally found in the chilled beverage section.
I want to cook all quinoa in juice from now on – it really adds vibrant flavor! These had a warm sweetness from the ginger and carrot, which balanced the pepper flavor well. It’s just an added bonus that they are whimsical and get me singing songs from a Tim Burton movie.
Do you carve pumpkins for Halloween? If not, perhaps a pepper?
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ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer at spabettie, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days – sharing just how flavorful and vibrant vegan food is!
She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.
printable Carrot Ginger Quinoa Pepper Jacks recipe:
- ½ cup dry quinoa (black for Halloween theme)
- 1 cup fresh carrot ginger juice
- 1 cup cooked black beans
- 2 orange bell peppers
- sea salt
- *Juice 5 carrots and 1 inch piece ginger.
- Combine quinoa and juice, bring to boil. Reduce to simmer, cover and cook for 20 minutes.
- Meanwhile, carve your peppers. Combine cooked quinoa with black beans, salt to taste, fill peppers.
- Bake at 350 for 30 minutes. Serve over spinach salad.
- *No juicer? Buy a bottle of carrot ginger juice - generally found in the chilled beverage section.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Sandi (gfchopstix) says
October 28, 2015 at 6:20 pmHi Kristina, love these! Stuffed peppers with rice are my favourite, but haven’t tried it with quinoa…yet. I’ve reblogged your recipe on my site. Thank you!
Kristina Sloggett says
November 2, 2015 at 7:14 pmglad you enjoyed enough to share a link, Sandi – thank you and cheers!
RG @ Astig Vegan says
October 24, 2014 at 9:22 pmThis is so cute! I’m sure my nephews would love these!