Stuffed Pepper Jackalannerns and Skull Pears

Halloween's over but had to post this. Lisa turned these orange bell peppers into what looks like whimsical rotting jackalannerns! "Whimsical rotting jackalannerns", now there's a phrase you don't hear often... Maybe not the most appetizing of descriptions, but these were delicious and they were for Halloween after all. The peppers were stuffed with multicolored fusilli, strips of eggplant, onion, garlic, kalamata olives, Parmesan and ricotta. Sauteed up some shrimp to round out the dish.

Ingredients for the peppers:

2 Orange Bell Peppers

1/2 box Multicolored fusilli

1 Asian Eggplant cut into strips

1/2 Sweet Onion diced

3 Cloves of Garlic minced

Kalamata olives

2 tablespoons Parmesan Cheese

2 tablespoons Ricotta Cheese

2 tablespoons Olive Oil

Salt & Pepper

Directions:

Sautee the onion and garlic in a little olive oil. Remove to a bowl.

In the same pan, saute the eggplant strips.

Cut the top off each pepper and set aside. Remove the seeds and trim the inside. Cut a face into each pepper. 

Meanwhile boil the pasta.

Ingredients for the Shrimp:

1/2 lb medium shrimp

1 hot pepper sliced into thin rings

1/2 tsp Herbes de Provance

1 teaspoon flat leaf parsley

1/4 cup white wine

Salt & Pepper

Directions:

And to top things off - Skull Pears (or Pear Skulls).  

Ingredients:

Directions: