Description
This festive Mexican Stuffed Halloween Peppers recipe combines vibrant bell peppers carved with spooky faces, filled with a flavorful mixture of rice, quinoa, peas, sweetcorn, kidney beans, and aromatic spices. Baked to tender perfection and topped with melted cheese, these stuffed peppers make a fun, nutritious, and delicious meal perfect for Halloween celebrations.
Ingredients
Scale
Vegetables and Beans
- 4 bell peppers
- 140 g (1 cup) frozen peas
- 140 g (1 cup) sweetcorn
- 400 g tin red kidney beans, drained and rinsed
- 400 g tin tomatoes
- 2 cloves garlic
Grains
- 220 g (2 cups) wholegrain rice and quinoa mix, cooked
Spices and Oil
- 1/2 tsp ground cinnamon
- 2 tsp smoked paprika
- 1 tsp ground cumin
- Olive oil (a splash for frying)
Dairy
- 1/4 cup grated cheese
Instructions
- Preheat the Oven: Set your oven to 180°C (350°F) to prepare for roasting the stuffed peppers later on.
- Sauté the Aromatics: Heat a splash of olive oil in a frying pan over medium heat. Crush and add the garlic, frying briefly until fragrant but not browned.
- Add Vegetables and Spices: Stir in the frozen peas, sweetcorn, drained kidney beans, ground cinnamon, smoked paprika, and ground cumin. Mix thoroughly to combine the spices with the vegetables.
- Incorporate Tomatoes and Simmer: Pour in the canned tomatoes, stirring well. Bring the mixture to a gentle bubble, then reduce the heat and simmer for about 5 minutes until the sauce thickens slightly.
- Mix in Grains: Add the cooked wholegrain rice and quinoa mix to the pan. Stir everything together and heat through fully before removing from the heat. Set aside.
- Prepare Peppers: Using a paring knife, carefully cut the tops off each bell pepper in a zig-zag pattern. Remove the tops, seeds, and membranes from inside the peppers and the tops.
- Carve Faces: Carve spooky faces or mouths into the body of each pepper to create a festive Halloween design.
- Stuff the Peppers: Place the hollowed peppers upright in a baking tray. Fill each pepper generously with the cooked rice and vegetable mixture.
- Add Cheese and Roast: Sprinkle a little grated cheese on top of each stuffed pepper. Roast them in the preheated oven for 20 minutes, or until the peppers soften but remain standing upright.
- Serve Warm: Remove from the oven and serve the stuffed Halloween peppers warm for a fun and healthy festive meal.
Notes
- These stuffed peppers make a great healthy and festive Halloween treat that is both nutritious and delicious.
- You can substitute the cheese with a vegan alternative to make this recipe dairy-free.
- Feel free to experiment with different spices or add chopped chili for some heat.
- Make sure not to overcook the peppers, so they hold their shape and stand upright when serving.
Nutrition
- Serving Size: 1 stuffed pepper (approximately 250g)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 8 mg
