Get ready to add a dash of ghoulish fun to your Halloween festivities with a recipe that’s both festive and delicious. Not only is this a super fun dinner treat, but it can also be customised to suit your Boo-tiful family! Perfect for a family dinner or a Halloween party, these stuffed capsicums are sure to be a hit with goblins and ghouls of all ages.
Ingredients
4 small Capsicum (a mix of green, red and yellow looks nice)
25g pine nuts
1 tbsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
1 small eggplant, chopped into small pieces.
200g pouch mixed grains (a rice medley is easiest)
2 tbsp tomato paste
zest of 1 lemon
bunch basil, chopped
Method
Step 1
Cut the tops off the Capsicum (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.
Step 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 forced). Cook the onion in the oil for 8-10 mins until softened. Stir in the garlic, pepper offcuts and eggplant and cook for another 10 mins, until the veggies are soft. Add a splash of water if the pan looks dry. Season.
Step 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.
Step 4
Fill each pepper with the grain mixture. Replace the lids, using cocktail sticks to secure them in place, and put the Capsicum 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 Capsicum should be soft and the filling piping hot.
For a few more possibilities of capsicum filling, visit: Best-ever stuffed capsicum recipes (taste.com.au)
Healthy Halloween stuffed Capsicum recipe | Good Food (bbcgoodfood.com)