Spooky Halloween Stuffed Pepper

        
Spooky Halloween Stuffed Pepper

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.
Makes

4

Portions
.Not Suitable for freezing
.Preparation

20

minutes
.

30

minutes cooking time
.180 C°, 350 F°, Gas Mark 4

Ingredients

  • Four orange peppers
  • 1 onion, diced
  • 2 cloves of garlic, diced
  • 1 red pepper, diced
  • 1 large carrot, diced
  • 400g minced beef
  • 1 can of kidney beans (400g) (chilli beans if preferred)
  • 1 can chopped tomatoes (400g)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chilli powder (optional)
  • 250ml beef stock
  • 200g rice
  • Sour cream and guacamole to serve 

Method

This method is for peppers stuffed with chilli con carne but these peppers can be stuffed with anything you like, spag bol, chicken and rice, ratatouille, etc. This recipe makes more chilli that is required so there will be plenty for seconds or freezing.  
1. Pre-heat the oven to 180C.
2. Cut the tops off the four orange peppers, hollow out, remove any seeds and carve Halloween faces. (Try to buy peppers that will stand upright by themselves)
3. Place the tops back onto the peppers and bake in the oven for about 25-30 minutes or until soft (but still standing).
4. Bring a large pan of water to the boils and cook the rice as per the packet instructions.
5. Heat one tablespoon of oil in a pan over a medium heat.
6. Add the chopped onion, garlic, carrot and pepper and cook until soft (about 5-6 minutes).
7. Set aside the veg mix.
8. Fry the meat in small batches in the same pan, seasoning with salt and pepper as you go.
9. Once all the meat has been browned, add it all back to the pan and add the veg mix back in.
10. Add the smoked paprika, ground cumin and chilli powder (if using).
11. Add the kidney beans, chopped tomatoes and beef stock and simmer until the liquid thickens to a sauce.
12. Once the chilli has thickened to the required consistency, mix approx. half the chilli with the rice.
13. Remove the peppers from the oven and stuff with the chilli and rice mixture.
14. Serve with sour cream and guacamole.  
15. Freeze any left over chilli for another time.   

This recipe and strategy for Using Halloween to introduce new foods to kids is a collaboration between Katy Ashworth and Neil Welsh. Katy presents the Cbeebies flagship cookery show 'I Can Cook' and is a mother who is passionate about healthy living. Neil works with parents of fussy eaters, helping them win their battles with their fussy eaters whilst building a solid food foundation for kids for life. More information can be found at www.progressivefamilyfood.com




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