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Where nature enhances taste

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Where nature
enhances taste

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This fun and delicious recipe combines the flavours of sweet roasted red peppers with a savoury, perfectly seasoned, healthy rice, veggies and cheese.

Scary pumpkin face stuffed peppers

Get ready to spookify your Halloween dinner with these Scary Pumpkin Face Stuffed Red Peppers!

Prep Time: 1 hour
Cook Time: 45 mins
Total Time: 1 hour hr 45 mins

  • 5 large peppers
  • 200 g basmati rice – washed and drained
  • 1 tbsp olive oil approx
  • 1 medium onion peeled and chopped
  • 2 cloves garlic crushed or chopped
  • 1 small courgette chopped into very small cubes
  • 60 g mushrooms chopped
  • 4 large sun-dried tomatoes chopped
  • 3 tbsp sun-dried tomato paste
  • salt and pepper to taste
  • 2 tsp paprika (not the hot variety)
  • 460 ml boiling water
  • 75 g Cheddar cheese or alternative hard cheese (grated)
  • 30 g pine nuts toasted for 10 minutes in hot oven
Prepare the peppers
• Slice off the top from each pepper, remembering to leave enough room to fill and carve. (Set the top aside, keeping the stalk (even if it has become detached) so that you can return it back to the pepper after filling.)
• Carefully remove and discard the pith and seeds from inside the peppers, using a small, sharp vegetable knife to dislodge as required.
• Use a small, sharp vegetable knife to carefully cut the Halloween Pumpkin faces from the outside of each pepper. Push the cut pepper pieces inward so that they drop inside the pepper and then tip out when done. Save the ‘off cuts’ and add to the rice stuffing in the pan.
• Set the prepared peppers aside while making the stuffing.

Other

• Toast the pine nuts by spreading on a baking tray and roasting in a hot oven (200 C/400 F/Gas 6) for 10 minutes, turning intermittently to prevent burning.
• Wash and drain the rice.
• Pre-prepare the vegetables, chopping as instructed in the ingredients list and grate the cheese.

Making the Stuffing

• Heat the oil in a large saucepan and gently sauté the chopped onion until translucent, add the crushed/chopped garlic and fry-off.
• Add the chopped courgette and mushrooms and continue to fry over a low heat until softened.
• Add the chopped sun-dried tomato and stir through in the pan.
• Add the rice and fry, stirring frequently, over a low to medium heat for 3 to 4 minutes.
• Add the sun-dried tomato paste and seasoning to the pan and stir well, cooking through for a further minute.
• Now add boiling water to the pan and bring back to the boil, stirring.
• Turn down the heat and simmer (with the lid on) for about 10 minutes until all the water has been absorbed and the rice is cooked. (Check and taste after about 8 minutes)
• Once cooked, turn off the heat, taste and adjust the seasoning, adding a little more salt/pepper/sweet paprika as desired.
• Finally add and stir through the cheese and toasted pine nuts.
Filling and Roasting the Peppers
• Preheat the oven to 200 C/400 F/Gas 6.
• Carefully pack each pepper with stuffing.
• Top with a sprinkle of extra cheese before replacing the sliced top section and the stalk.
• Arrange the peppers in an oven-proof roasting dish (at least 3 inches deep).
• Pour 2 to 3 tablespoons water into the base of the dish around the peppers.
• Cover the peppers and the top of the dish with foil.
• Roast for 35 minutes, covered.
• Remove the foil, but continue to roast for a further 10 to 15 minutes uncovered.
• Serve.
Information not currently available
Calories: 362.2kcal
Carbohydrates: 47.8g
Protein: 11.3g
Fat: 13.2g
Saturated Fat: 4.2g

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