LCHF Halloween Peppers

Instead of time-consuming and dangerous carved pumpkin, Olena ISLAMKINA suggests decorating peppers. It’s a terribly delicious and healthy dish for Halloween.

Everything is perfect about regular stuffed peppers except the rice. As an alternative, use some fried mushrooms and onion to taste and a bit of psyllium to make the filling airy and light.

I chose a dozen of small «pumpkin-shaped» peppers and carved the faces with my nail scissors (now I cook more often than do my nails, haha). I made a Jack-o-lantern once and now I know that carving peppers is way more enjoyable. You almost do not risk to chop off your fingers or poke out your eye. I believe it is an undeniable advantage of this dish.

LCHF Halloween peppers


  • 8-10 small bell peppers — yellow and orange
  • 800 g ground meat
  • 6 medium mushrooms
  • ½ onion
  • 2 tsp. psyllium
  • salt and pepper — to taste
  • olive oil or ghee for frying

For the sauce:

  • ½ onion
  • small carrot
  • tomato
  • 4 tbsp. sour cream
  • salt and pepper — to taste
  • olive oil or ghee for frying


Finely chop onion and mushrooms, fry them.


To make the sauce, fry onion, then add chopped carrot and tomato, sour cream, salt, and pepper. Stew for a couple of minutes.


Cut off tops of peppers, remove the seeds. Carve some scary faces. Mix together ground meat (you can use any you like), onion, mushrooms, add psyllium. Stuff the peppers.


Put the peppers into a deep pan so that the «brains» are on top. Pour some hot water up to the «brains», then add our sauce on top. Close the lid and stew it on medium heat for 30-40 minutes. Serve in a deep plate with the sauce and full fat sour cream.

Photo: Cilantro


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