Halloween Stuffed Peppers
Ingredients
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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.
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8 Orange Peppers
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1 Aubergine/ Egg Plant
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400g of chopped tomatoes
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2 garlic gloves
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1 tsp Cumin
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1 tsp Lime juice
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1/2 tsp Oregano
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1 tsp Basil
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1.5 tsp Chilli Powder
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2 handfuls of Spinach
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400g of kidney beans
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3 tbsp Tomato Puree
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1 large onion
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Low Cholesterol cheese alternative like LoCol or dairy free cheese (optional)
(Serves 4)
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Method
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​Pre heat the oven at 180 degrees
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Cut the tops of your peppers off using a knife and scoop out all the seeds
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For extra spookiness, carve faces into the peppers using a small knife, or kebab stick
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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)
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Add chopped onion, garlic and aubergine/ egg plant
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Add the cumin, lime, chilli powder, basil, tomato puree and oregano (stir)
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Sieve and rinse the kidney beans before adding it to the pan
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Then add the chopped tomatoes and 2 handfuls of spinach
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Let it all cook together, stirring occasionally for about 10 minutes
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Place the peppers in an oven proof tray and fill them with the mixture
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Grate a bit of low cholesterol, or dairy free cheese on top
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Place the tops of your peppers back, over the cheese (like a lid)
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Cover the tray with kitchen foil and place in the oven for 30 minutes
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Uncover for the final 10 minutes
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