Halloween Stuffed Peppers
This easy recipe makes enough for 8 stuffed Halloween peppers - I find two peppers per person is the perfect portion for an adult, but you can easily increase or reduce the filling quantities. Or freeze excess for another time!
Servings: 4
Ingredients
- 8 peppers
- 1 tsp olive oil
- 250 g lean beef mince
- 1 small onion finely chopped
- 2 tsp chopped garlic
- 250 g pack of long grain rice cooked
- 400 g tin black beans
- 1 tsp mild chilli powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp oregano
- 1 tbsp tomato puree
- 1 gluten free beef stock pot I used Knorr
- 200 g tinned chopped tomatoes
- 125 g ball of mozzarella cut into chunks
To serve:
- Guacamole
- Black olives for Frankenpeppers
Instructions
- Preheat the oven to 200C / Fan 180C / Gas Mark 6. Cut the tops off the peppers and remove the seeds. Using a sharp paring knife, carve faces into the fronts of the peppers, saving any excess bits to go into the filling.
- Stand the peppers up on the baking tray and lay the cut tops next to them (to use as hats!). Bake for 15 minutes. Meanwhile, make the filling.
- Heat a little olive oil in a pan on a medium-high heat. Add the beef mince and fry, stirring, for 4-5 minutes until browned. Finely chop any leftover pepper offcuts and add to the pan along with the onion and garlic. Fry for another 2-3 minutes.
- Add the rice and black beans to the pan, along with the spices, tomato puree and stock pot. Stir together then add the tinned tomatoes and stir again. Continue heating for another 3-4 minutes.
- Once the peppers are done, remove them from the oven. Stir the chunks of mozzarella into the filling and mix to distribute them evenly.
- Spoon the filling evenly between the peppers, using the spoon to gently press it down into the pepper. Once full, place back in the oven for another 10 minutes.
- Remove from the oven and serve with the guacamole. If you like, you can use the guacamole to make 'hair' or place the pepper tops back onto the peppers as 'hats' before serving.
- For Frankenpeppers: Press two cocktail sticks into either side of the pepper. Cut a black olive in half and thread the olives onto the sticks, to create the neck 'bolts'.
Nutrition
Serving: 1g | Calories: 545kcal | Carbohydrates: 64g | Protein: 40g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 80mg | Sodium: 437mg | Fiber: 13g | Sugar: 9g
