Do you need a few scary good recipes that will help you celebrate Halloween in a fun and easy way? We’ve got just what you’re looking for. These two dishes are great for a snack, or make for the perfect appetizers for your Halloween party! Today we have stuffed peppers that are wrapped in cheese to look like mummies, and a great dessert or snack recipe that will transform an ordinary pear into a spooky ghost. Needless to say your kids will love these.
Stuffed Pepper Mummies
Prep: 25 | Cook: 35 | Total: 60 | Servings: 8 (1 stuffed pepper half each)
16 – ripe olive slices
4 – medium poblano peppers, cut in half lengthwise, seeded
8 – slices mozzarella cheese, divided
1 pound – mild country sausage
1 can – no-stick cooking spray
1 can – 8 oz Hunt’s Tomato Sauce with Basil, Garlic and Oregano
1 can – 10 oz diced tomatoes & green chilies, drained
1/2 teaspoon – garlic powder
1/2 cup – chopped yellow onion
1 cup – cooked long-grain white rice
1/4 cup – water
First, preheat your oven to 375°F. Next, get your 13 x 9 baking dish and spray it with cooking spray. Now place each pepper in the dish with the cut-side down and add 1/4 cup of water. Cover and bake for 20 minutes, or until the peppers are almost tender. While the peppers are baking, take 4 of your cheese slices and cut these in half, cut the other 4 slices into thin pieces; set them aside for later.
Next grab your large skillet and heat it up over medium heat. Add the sausage, onion and garlic powder, and cook for 5 minutes or until the sausage is no longer pink. Drain the sausage and add the diced tomatoes, tomato sauce and rice to the skillet. Mix everything up to combine all of the flavors.
Now place this mixture in each pepper and top each piece with a half slice of cheese. Cover the dish again and bake for about 10 minutes, or until everything is nice and hot. When ready, remove from the oven and let it slightly cool. Now place the thin cheese strips over each pepper in a crisscrossing pattern to resemble a mummy. Use the olives to make the eyes. Enjoy!
Prep: 10 | Cook: 30 | Total: 40 | Servings: 4
1 – cinnamon stick
1 – pinch dried cinnamon
1 – small bag of sunflower seeds
1 – small bag of dried blueberries or currants
4 – ripe pears, peeled (leave stalk intact if possible!)
7 oz – pomegranate juice
10 oz – apple juice
First, take your peeled pears, apple juice and cinnamon stick and place them in a large enough sauce pan. Cover the mixture and simmer gently for about 20 minutes. When the pears are slightly soft, remove from the saucepan and place on a plate. Next remove the cinnamon stick and continue to gently simmer the remaining apple juice for another 5-10 minutes. You want to reduce the apple juice to a slightly thickened syrup, then remove.
Now grab another small sauce pan and gently simmer the pomegranate juice for about 10 minutes until it also becomes a slightly thickened syrup, then remove.
Take each pear and cut a small slice off the bottom to form a base; they should be able to stand on their own. Give each pear a “pair of eyes” by using a skewer to make two holes and pushing a blueberry or currant in each spot firmly. Press the sunflower seeds in underneath, in a circle, to give the shape of a mouth. Now drizzle the pomegranate syrup over the pear to simulate the “blood” and use your apple juice syrup to make a small puddle around each ghostly pear. Serve them as a treat, snack, or appetizer.
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