October 29, 2013

Bell Pepper Jack-o-Lanterns with Black Bean Dip

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New Potluck blogger Sue of celebrates Halloween with an “After-Ghoul Snack” that’s festive and healthy. 

Halloween is a month-long celebration in our house, so I’m always looking for fun yet healthful treats to mix in among all the candy and donuts. Last year I surprised the kids with this “After-Ghoul Snack” and it was a big hit! The inspiration came from the produce aisle when a big display of orange bell peppers caught my eye. Why should pumpkins get all the fun on Halloween? Bell peppers are easy to carve into mini jack-o-lanterns, making festive vessels for thicker dips such as this quick black bean dip. Plus, you can cut them up and eat them when the dip’s gone!

Bell Pepper Jack-o-Lantern

Bell Pepper Jack-o-Lanterns with Quick Black Bean Dip


  • 1 large orange or yellow bell pepper
  • 1 recipe Quick Black Bean Dip (below)
  • Carrot sticks, celery sticks, breadsticks or tortilla chips for serving


Using a small paring knife, cut off the top of the bell pepper like you would for a pumpkin jack-o-lantern. Remove the inner membranes and rinse out any seeds. Carve a simple jack-o-lantern face. Fill with black bean dip. (Refrigerate any unused dip.)

Serve with carrot or celery sticks, breadsticks or tortilla chips.

Quick Black Bean Dip


  • 1 can ShopRite Black Beans, rinsed and drained
  • ½ cup ShopRite Mild Salsa
  • 1 tablespoon ShopRite Red Wine Vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon cumin


Add all ingredients to a food processor and pulse until smooth.


Recipe posted by Sue Walter of

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