Halloween Pumpkin Peppers
Updated: Oct 6
Makes: 4 stuffed peppers
Preparation time: 25 mins
Cooking Time: 35 mins
These bean and lentil stuffed pepper are a great Halloween supper for everyone.
4 small pepper (a mix of orange, red and yellow)
1 tbsp olive oil
1 red onion, chopped
2 garlic cloves, crushed or grated
1 courgette, chopped into small pieces
200g cooked lentils (optional or can use cooked rice)
1 tin kidney beans
1 tin of mixed beans
1 tin chopped tomatoes
1 tsp chilli powder
1 tsp oregano
200ml of vegetable stock (or water)
Salt and pepper to season
Cut the tops off the peppers (keeping the tops to one side) and remove the seeds and any white flesh from inside. Use a small sharp knife or pumpkin cutter to carve spooky Halloween eyes, mouths, etc into the sides.
Chop any offcuts into small pieces and set aside.
Heat the oven to 200C/180C fan/gas 6.
Heat the oil in the pan. Cook the onion in the oil for 8-10 mins until softened. Stir in the garlic, pepper offcuts, chopped carrot and courgette and cook for another 10 mins, until the veggies are soft.
Add tin of tomatoes, kidney beans, mixed beans and spices.
Add stock or a splash of water if the pan looks dry. Season.Squeeze the pouch of lentils then tip into the pan (or add the rice). Stir for a minute or two to warm through, then remove from the heat.
Fill each pepper with the mixture. Replace the lids, using cocktail sticks to secure them in place.
Put the peppers in a deep roasting tin with the carved faces facing upwards.
Cover with foil and bake for 35 mins, uncovered for the final 10. The peppers should be soft and the filling piping hot.
Variations – Make without hot spices and kidney beans if you prefer a non-spicy version
Tip - Filling can be frozen for future use and defrosted, heated through and severed with jacket potato or rice.