Healthy Halloween stuffed peppers

Healthy Halloween stuffed peppers

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(3 ratings)

Prep: 25 mins Cook: 35 mins

Easy

Serves 4

Celebrate Halloween with these spooktacular healthy stuffed peppers. They're perfect for a Halloween buffet or a family dinner ahead of trick-or-treating

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal249
  • fat10g
  • saturates1g
  • carbs28g
  • sugars12g
  • fibre9g
  • protein7g
  • salt0.04g
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Ingredients

  • 4 small peppers (a mix of orange, red and yellow looks nice)
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 25g pine nuts
  • 1 tbsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 red onion, chopped
  • 2 fat garlic cloves, crushed
  • 1 small aubergine, chopped into small pieces
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 200g pouch mixed grains (we used bulghur wheat and quinoa)
  • 2 tbsp sundried tomato paste
  • zest of 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • bunch basil, chopped
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  1. 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 to carve spooky Halloween faces into the sides. Chop any offcuts into small pieces and set aside.

  2. Toast the pine nuts in a dry pan for a few mins until golden, and set aside. Heat the oil in the pan, and heat the oven to 200C/180C fan/gas 6. Cook the onion in the oil for 8-10 mins until softened. Stir in the garlic, pepper offcuts and aubergine and cook for another 10 mins, until the veggies are soft. Add a splash of water if the pan looks dry. Season. 

  3. Squeeze the pouch of grains to break them up, then tip into the pan with the tomato paste. Stir for a minute or two to warm through, then remove from the heat and add the lemon zest, basil and pine nuts. 

  4. Fill each pepper with the grain mixture. Replace the lids, using cocktail sticks to secure them in place, and 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. 

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Comments, questions and tips

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MaryHDotson
25th Sep, 2018
nice
marthamuffin
12th Oct, 2019
I don’t want to use pouches -what do you suggest to make from scratch
goodfoodteam's picture
goodfoodteam
12th Oct, 2019
Thanks for your question. We'd suggest just using one grain and cooking it according to the pack instructions. If using quinoa, cook 75g which will give you approximately 200g once cooked.
SM De Burca
7th Oct, 2019
Where do you get the pouches of grains?
goodfoodteam's picture
goodfoodteam
8th Oct, 2019
Thanks for your question. Merchant Gourmet do a range which are available in most larger supermarkets.
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