Becca here with a fun, no-dye, no-sugar way to incorporate the upcoming fall and harvest season into your family's meal time! I saw this idea somewhere long ago and had it saved in my mind, so I'm not sure who to give the credit to. However, I do remember that their recipe was for cooked stuffed peppers, something I knew my children wouldn't appreciate. They are all in agreement that cooking bell peppers "ruins them" (yes, their words, not mine). So, I stuffed the sweet, crisp, raw peppers cut with a traditional jack o' lantern face with a simple salmon salad inside. If you don't like salmon, you could easily substitute tuna, chicken, or just leave it out entirely. Some of the kids picked the pepper up and ate it together with the salad, while others scooped the salad out first and then ate the salad. Either way works! My kids loved this seasonal treat, I hope yours do too!
1 orange bell pepper per person
4 cups cooked pasta
1/2 cup mayonnaise
1 can (14.5 ounce) salmon, drained, bones & skin removed (OR a 7 ounce boneless, skinless can)
1 cup frozen peas
1 can (6 ounces) black olives, drained
1 cup halved cherry or grape tomatoes
salt & pepper to taste
In a large bowl, gently stir to combine all salad ingredients (cooked pasta, mayonnaise, salmon, peas, black olives, tomatoes, salt, and pepper).
Use a small paring knife to cut the very top off of each bell pepper, keeping the stem intact.
Cut off and remove the membranes and seeds inside and attached to the top piece.
Using the small paring knife still, carefully cut a "Jack O' Lantern face" into each bell pepper.
Use a table spoon to stuff pasta salad into each pepper, replace top, and serve immediately.
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