Healthy Halloween Part 2: Revenge of the Carrots & Puking Peppers

AmberAppetizer, Dairy-Free, Halloween, Main, Soup, Salad, Sides, Vegan Friendly, Vegetarian Friendly1 Comment

More Halloween fun! Have some creepy dip and brains for dinner before you go Trick-or-Treating! These are healthy and yummy, and totally fun to make and eat. Have a great Halloween! 😀

5 from 1 vote

Puking Peppers

Ewwwwww! These Puking Peppers are the perfect thing to eat before going trick-or-treating. They are a blast to make, and by mixing regular pasta and zucchini noodles, you can make this recipe even healthier. This is a super spooky way to serve your noodles.
Total Time 15 minutes
Servings 1 serving
Author Amber Kelley


  • 1 bell pepper
  • 1/2 cup/60 g zucchini noodles made with a vegetable spiralizer or sliced thinly with a mandoline and cut into thin strips with a knife
  • 1/2 cup/70 g cooked spaghetti
  • 1/4 cup/63 g pasta sauce choose your favorite!


  1. Cut off the top of the pepper and remove the seeds and white flesh.
  2. Using a pumpkin carving tool or a small paring knife, carve a big mouth and eyes from the front of the pepper.
  3. In a bowl, combine the zucchini noodles, cooked spaghetti, and sauce.
  4. Using clean hands or tongs, stuff your pepper with the noodle mixture and pull some strands out of the mouth of the pepper.
  5. Place the top of the pepper back on (or leave it off to have the brains “spill out”) and serve. Have fun with it!


4 from 1 vote

Gnarly Carrot Fingers in Black Bean Dip

These are so creepy and super fun to put together! This dip is simple and packed with flavor. It’s creamy, tangy, and a little spicy, and goes well with veggies and chips. Everyone is going to be so impressed by the presentation of your dish!
Total Time 10 minutes
Servings 4 cups
Author Amber Kelley


  • 1/2 cup/80 g chopped yellow onion
  • 1/3 cup/13 g fresh cilantro
  • 1 garlic clove peeled
  • 1 to 2 tablespoons minced jalapeño pepper
  • 1/4 cup/60 ml freshly squeezed lime juice
  • 1/4 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon hot sauce
  • 2 15-ounce/425 g cans black beans, drained and rinsed
  • To assemble:
  • 5 crooked carrots
  • 1/2 onion peeled
  • 5 sliced or silvered almonds


  1. In a food processor, pulse the chopped onion, cilantro, garlic, and jalapeño until everything is minced.
  2. Add the lime juice, cumin, salt, black pepper, hot sauce, and black beans and pulse until smooth. Add up to 2 tablespoons of water if the dip is too thick.
  3. To assemble: Line up the carrots and decide which is going to be the thumb, pinkie finger, and so on. Vary the heights accordingly.
  4. Cut the bottom of the carrots so that when they are standing up, they are at the right height.
  5. Put the black bean dip in a bowl. The onion will serve as a base for holding the carrot fingers. Place the 1/2 onion, flat-side down, on a cutting board. Pierce a toothpick halfway into the bottom of each carrot, and pierce the other half of the toothpick into the onion. Repeat with all carrot fingers and the carrot thumb, arranging them so that they look like a hand reaching upward. If it doesn’t look right the first time, no problem! Just pull the carrots and toothpicks out of the onion and try again. Carefully place carrot-studded onion into the dip. If necessary, spoon the dip around the base of the carrots to hide the onion.
  6. To create the fingernails, use a little bit of dip to glue an almond to the tip of each carrot.


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