Frankenstein Baked Peppers
2 cups black quinoa or black rice, cooked
1 can black beans
1/2 cup black olives, chopped
1/2 teaspoon beef bouillion powder
1 cup pepper jack cheese, grated
4 green bell peppers

To Decorate:
8 water chestnuts
8 black olives, whole
4 black olives, halved
4 small, thin slices of red bell pepper
16 White Toothpicks

In a large bowl, stir together the quinoa or rice, black beans, olives, boullion powder, and cheese.  Slice off the tops of each of the bell peppers, clean all seeds and pith from the inside of each pepper, then fill generously with the quinoa mixture.  Gently place the tops of each pepper on top, then bake peppers in an oven preheated to 400 degrees for 25-30 minutes.

Remove the baked peppers from the oven, allow to cool slightly, then carve a small triangle for a nose, and a small slit for the mouth.  Press a thin piece of red bell pepper into the slit.  To make the eyes, use a toothpick to connect half an olive and a water chestnut to the bell pepper for each eye.  Then, press two whole olives into the sides of the pepper with a toothpick for the “bolts.”

They come from Cooking by the seat of my pants. He has lots of great recipes - including some batty chili that would be good on a chilly October night!

I've also found some goblins in jars! All of these wonderful pieces of art are from the Zombie Jar Swap 08. Go there and be inspired to catch a delightful little creature of your own!

For more inspiration, Uncle Beefy has some wonderful images of an eerie Halloween party in the woods . . .

Lastly, there are some more wonderful old labels for your last minute Halloween decorating at Love Manor's Flickr photostream. You could create a spooky old apothocary shelf for your home to frighten all your visitors.