Frightening Franken-peppers for your little monsters
Halloween is the perfect time to get creative in the kitchen. This year, you won’t need to worry about any sugar rushes often associated with Halloween treats. Time to go savoury! Why not make a dish that would work at a ghoulish get together or a frightful family feast.
Pumpkins are difficult to carve, you end up with lots of waste, and then they end up in the bin. Why not go for peppers instead? The kids can draw the design, and you can easily carve it – much easier than a pumpkin. Plus they’re healthy and it’s easy to make a meal from them.
We’ve modified our stuffed pepper recipe so you can make Jack-O-Lanterns or frightening Frankensteins! You can even get the kids involved in making the dish as a family activity.
Here are the ingredients you need:
1 tray VeeTee Basmati Rice
8 large round peppers, deseeded and tops removed
1 onion, finely chopped
2 garlic cloves, finely chopped
500g lamb mince
1 tsp ground cinnamon
2 tsp sweet paprika
3 tbsp tomato purée
600ml lamb stock
1 pack Greek feta cheese, crumbled
1 bunch of fresh basil, chopped
salt and pepper, to taste
Now that you’ve got your ingredients, here’s how to do it!
Preheat the oven to 200°C/gas mark 6.
- Cut the green stalk from your peppers and deseed them.
- Using a small knife, carve a face into your pepper! Go as detailed or as simple as you please, and carve it like you would a pumpkin.
- Heat a little oil in a large frying pan, sauté the onion and garlic, until softened but not browned. Stir in the cooked lamb and heat through. If using minced lamb, dry this first and drain off the oil before adding to the pan and then cook for 3-4 minutes.
- Add to the pan the diced pepper tops together with the cinnamon, paprika and tomato purée. Cook for a further 5 minutes.
- Pour in the stock, season to taste and simmer for 10-15 minutes or until the liquid is reduced and the mixture has thickened slightly. Skim off any excess fat if using lamb mince.
- Remove from the heat, add half of the pack of feta cheese and half of the basil bunch together with VeeTee Basmati Rice and mix well. Season to taste.
- Place the peppers in a large roasting tin and fill with the lamb mixture.
- Pour the remaining stock around the peppers, cover with foil sealing the edges around the tin. Place in the oven for 35-40 minutes until the peppers are soft and wrinkly.
- Garnish with the remaining feta cheese and basil, and serve immediately. Your frighteningly tasty feast is ready!