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Halloween Stuffed Peppers


  • 500g meat free mince (I used plant pioneers from Sainsburys) - If you haven't quite converted to meat-free land yet, then use 5% lean mince and sieve away the excess fatty liquid once the meat is fried.

  • 8 Orange Peppers

  • 1 Aubergine/ Egg Plant

  • 400g of chopped tomatoes

  • 2 garlic gloves

  • 1 tsp Cumin

  • 1 tsp Lime juice

  • 1/2 tsp Oregano

  • 1 tsp Basil

  • 1.5 tsp Chilli Powder

  • 2 handfuls of Spinach

  • 400g of kidney beans

  • 3 tbsp Tomato Puree

  • 1 large onion

  • Low Cholesterol cheese alternative like LoCol or dairy free cheese (optional)


(Serves 4)

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  1. ​Pre heat the oven at 180 degrees

  2. Cut the tops of your peppers off using a knife and scoop out all the seeds

  3. For extra spookiness, carve faces into the peppers using a small knife, or kebab stick

  4. Fry your choice of mince on a medium - high heat, in a large frying pan for 15 minutes (remember to sieve if you're using 5% fat mince meat)

  5. Add chopped onion, garlic and aubergine/ egg plant 

  6. Add the cumin, lime, chilli powder, basil, tomato puree and oregano (stir)

  7. Sieve and rinse the kidney beans before adding it to the pan

  8. Then add the chopped tomatoes and 2 handfuls of spinach 

  9. Let it all cook together, stirring occasionally for about 10 minutes

  10. Place the peppers in an oven proof tray and fill them with the mixture

  11. Grate a bit of low cholesterol, or dairy free cheese on top

  12. Place the tops of your peppers back, over the cheese (like a lid)

  13. Cover the tray with kitchen foil and place in the oven for 30 minutes 

  14. Uncover for the final 10 minutes

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