Easy Halloween Dinner Idea: Jack-O-Lantern Stuffed Peppers


Halloween is a busy day. You pick you’re kids up from school. They’re excited. They’ve probably already been pre-sugared up at school, you’ve probably had your share of treats from the potluck at work. Halloween is one of those days parents want something hot and fast. I feel your pain! Instead of dialing your favorite pizza delivery spot, or pulling up to the drive-thru at McDonalds, try these stuffed peppers! They’re just like regular stuffed peppers, except you carve a cute (or scary) little face into them before you bake them 🙂

This recipe is free from…..ALL of the top allergens! yayyyy (how’s that for a treat?)

  • Peanut/ Tree Nut Free
  • Egg Free
  • Gluten/ Wheat Free
  • Dairy Free
  • Soy Free
  • Fish/ Shellfish Free


1.  4 Orange Bell Peppers (I used 4 but there is no specific amount. Use as many as you need for your family.)

* Cut the tops off, remove seeds and ribs, and use a small knife to cut your jack-o-lantern faces before you start. Don’t make the eyes/mouth too big! You don’t want all your yummy stuffing to fall out.

2.  1 lb uncased italian sausage

3. 2 cups of cooked long-grain white rice

4. *Optional* 1/4 cup of Tomato Sauce

5. *Optional* Shredded Cheese

6. Salt, Pepper and Garlic seasoning (to taste)

The good thing about this recipe, is that you can pretty much stuff these babies with whatever you want. You can add beans, chili, ground beef, chicken, onion, corn, breadcrumbs or zucchini. It’s totally up to you. If you can’t use cheese because of a milk allergy/intolerance, it’s okay! They’ll still be just as cute and just as delicious. I promise.

You will need:

– A large bowl

– A few drops of Olive Oil

-A baking sheet


1. Preheat oven to 400 degrees.

2. In a large skillet, break up and brown your sausage for about 5 mins (if you’re adding any extras like onions or zucchini, transfer your sausage to the large bowl after cooking.

Add a few drops of olive oil and add your veggies)

3. Add your rice, tomato sauce, seasonings and any other optional ingredients (like cheese or breadcrumbs) to the bowl. Mix well.

4. Brush a small amount of olive oil to your baking sheet, fill your peppers with the mixture, and arrange the peppers onto your baking sheet

5. Bake for 30 mins or until peppers are tender

6. Enjoy!

*Tip* If you’re adding Chili or Tomato sauce to your peppers, remember you don’t want your mixture to be too watery. After baking, your pumpkins will be very messy because the mixture will leak through your jack-o-lantern’s face. You don’t want your little jack-o-lanterns to look like they’re barfing lol

Happy Halloween, food allergy families! Be careful  and have fun out there 🙂


Rice Krispies Treats Pumpkins- An Easy Allergy Free Halloween Treat for the whole Family


Aren’t these so cute?! You are going to love how easy this is and most importantly how FUN it is. You will definitely want to keep this recipe in mind for future Halloween parties. This recipe will include double instructions. One set for the adults and another for the kids. So while you’re busy at the stove, the kids are busy and happy and not wrapped around your legs 🙂 Yay! We love win-win situations!

Alright, so let’s get started with the most important info. The allergy info! This recipe is free of most allergens. It doesn’t need any hacks or hard-to-find ingredients. It’s free from the following common allergens:

  • Peanut/ Tree Nut
  • Dairy
  • Fish/ Shellfish
  • Gluten
  • Eggs

THIS RECIPE DOES INCLUDE SOY. So if you or a loved one has a soy allergy, this recipe is not for you. (Sorry, soy allergy family!) If you’re not allergic to soy, read on and get ready to get cooking!


-6 cups of Kellog’s Gluten Free Rice Krispies (Make sure it says Gluten Free on the box!)

-4 cups of miniature marshmallows

-Black and Green icing pens

-Orange Food Coloring

-3 tbsp of Earth Balance buttery spread (or whatever your fav dairy-free spread is)

You will also need:

– 1 Large Bowl

-1 3D Pumpkin Mold

-Wax Paper or Foil

1. Adults: Prepare the work space. Clean the pumpkin mold and have the ingredients handy and pre-measured for your little helpers.

    Kids: Wash your hands, roll up your sleeves and put on your apron if you have one. Pour your Rice Krispies cereal into the large bowl.

2.  Adults: Melt 3 Tbsp of ‘butter’ over low heat in a medium saucepan. When the butter is melted, add your marshmallows and stir constantly until the marshmallows are

completely melted. Remove from heat and stir in a few drops of your orange food coloring. (Do one at a time, until you get a bright orange color) Pour your

mixture into the bowl over your cereal and mix until your mixture is evenly coated. Let the mixture sit for about 5 mins or so while you check out the ideas the

kids came up with.

    Kids: Think about what faces you want your pumpkins to have. Sketch some ideas on paper with your favorite crayons, colored pencils or markers.

3. Adults/Kids: Press a small handful of your mixture into your mold, put your wax paper or foil over the mold and flip. Lift the mold to reveal your pumpkin! Repeat this

step until you run out of your mixture.

*Tip: It helps to spray your hands and the mold with cooking spray or coat them both with a little bit of the buttery spread you used.*

4. Adults/Kids: Decorate your pumpkins will spooky or silly faces. Have fun!

These are the sketches we came up with. Mine is the one with the sunglasses B-)

These are the sketches we came up with. Mine is the one with the sunglasses B-)

DSCN0013 DSCN0012 DSCN0011 DSCN0010 DSCN0009 DSCN0008

A few of our pumpkin faces for inspiration

A few of our pumpkin faces for inspiration

Enjoy! Have a safe and super fun Halloween!

Trace Adkins on how he almost lost his daughter to a food allergy

Celebrity Babies and Kids - Moms & Babies - People.com

Trace_adkinscbbjpgCountry singer Trace Adkins and his wife Rhonda experienced every parents worst nightmare when their daughter Brianna Rhea, now 6, suffered a life-threatening allergic reaction when she was 9 months old.  The cause?  A severe food allergy.

When she was around 9 months old, she grabbed the lid of a peanut butter jar.  There didn’t seem to be any peanut butter on it, but the reaction was almost immediate.  She began to swell up, to where she was almost unrecognizable when she got to the emergency room.  Just from the protein on the lid.

The 46-year-old Celebrity Apprentice runner-up admits that the experience was "terrifying" and that he had no idea just how serious an allergic reaction could be.

Most people don’t understand that anaphylactic shock [a severe allergic reaction] can result in death.  I had no idea.

Continue reading to find out how Brianna’s food allergy affects their…

View original post 267 more words

Tips for Trick-or-Treating Safely on Halloween

halloweenblogEvery year, millions of children look forward to Halloween – planning their costumes and anticipating loads of candy. But kids with food allergies – and their parents — must approach Halloween with caution (and diligent label-reading!).

Many candies are off limits for kids with food allergies, either because their allergen is an included ingredient or because of the risk of cross-contact.

The good news is that Halloween can be just as much fun for kids with food allergies. Here are some tips for a safe trick-or-treating experience:

  • Stock up on safe treats or inexpensive trinkets/toys to trade for any unsafe candies your child might receive while trick-or-treating. You can also use sorting through your child’s candy as an opportunity to teach him or her about hidden allergens and reading labels.
  • Enforce a “no eating while trick-or-treating” rule, so that you have time to review all food labels.
  • Avoid candy and…

View original post 186 more words

Important Notice Regarding Food Allergies and the Federal Government Shutdown

Since the shutdown of the federal government earlier this week, FARE has been investigating the ways in which the shutdown may impact government services or initiatives related to food allergies. While much is uncertain during this time, we want to provide the community with the information we have gathered thus far, and we will continue to inform you of any new developments. Please be advised of the following important notices regarding federal government shutdown:

USDA and FDA Food Recalls Due to Undeclared Allergens
Updated 10/10/2013
FARE has reached out to multiple contacts at both the Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) to determine if their food recalls and recall notification systems are being affected by the shutdown. These undeclared allergen recall notifications provide potentially life-saving information to our community.

The information we have at this time indicates that many of the staff who are responsible…

View original post 353 more words

Egg-Free No-Bake Pumpkin Pie


For those of you with Egg allergies, this pumpkin pie recipe is DELISH and so simple to make. It only has 4 steps so it’d be perfect for a family cooking project w/ the kids.  This recipe is free from the following allergens:

  • Peanut Free
  • Tree Nut Free
  • Egg Free
  • (Also the obvious fish, shellfish, strawberry etc. For more info see ingredients below)

However, it does include GLUTEN and MILK. If you have an allergy or sensitivity to any of the ingredients below, still check out the recipe. l’ve included a few cheats  for you guys to try if you want to modify it 🙂


  • 5.1 oz package instant vanilla-pudding mix
  • 1/2 cup milk
  • 1 cup canned pumpkin-pie filling
  • 1 container ( 8oz ) whipped topping (or make your own like i did)
  • 1 graham cracker pie crust
  1. Mix together the pudding mix and milk in a bowl. *Or put it in a plastic container with a tight-fitting lid so the kids can shake, shake, shake it up! * Continue to mix (or shake) until the pudding is thick
  2. Add the pumpkin pie filling and mix well
  3. Gently fold in half of the whipped topping
  4. Fill the pie crusts with the mixture
  5. (Optional) Top with the remaining whipped topping

You can either pop it in the fridge at this point, or freeze for later. My daughter, opted to make mini pies, so two of the pies didn’t make it to that step. (hehehe) For taste testing ,of course! The rest of them were wrapped with foil and frozen for later. When we were ready for another one, I carefully removed the pie from the foil pan and warmed it in the microwave for 15 secs at a time. How they end up when you’re done making them is totally up to you. They all end up tasting exactly the same.

Now for the allergy hacks.

Milk Free: If you can’t use milk, you can use soy milk. Contrary to common belief, you CAN get pudding to set with soy milk. You simply need to heat the soy milk first to just below boiling before you mix the two.

Gluten Free:  Grab some gluten free graham crackers (I get mine from Trader Joe’s) and try this super easy recipe for the crust prior to making this recipe. Freezing it first will help it hold up against the heavy filling.


If you have any other allergy hacks or tips that worked for you, let me know!