If you're looking for a fun and healthy Halloween meal, these healthy Halloween stuffed peppers are a great choice. They're colourful, full of flavour and perfect for a spooky dinner without the sugar overload.
To make them, start by cutting the tops off four small bell peppers (orange and red work best) and removing the seeds. Carefully carve spooky faces into each pepper using a small sharp knife, and save the cut-out pieces for the filling.
Toast 25g of pine nuts in a dry pan until golden, then set them aside. In a separate pan, heat 1 tbsp of oil and soften a chopped red onion for 8–10 minutes. Add two crushed garlic c
loves, the chopped pepper offcuts and one small chopped aubergine. Cook for another 10 minutes, adding a splash of water if needed, and season well.
Add a 200g pouch of mixed grains (such as bulgur and quinoa), breaking up any clumps. Stir in 2 tbsp of sundried tomato paste and heat through. Remove from the heat, then add lemon zest, chopped fresh basil and the toasted pine nuts. Mix gently.
Spoon the mixture into the hollowed peppers. Replace the tops and secure with cocktail sticks. Stand the peppers upright in a deep roasting tin, cover loosely with foil, and bake at 200°C (180°C fan or gas mark 6) for 35 minutes. Uncover and bake for 10 more minutes until softened and golden.
These healthy Halloween stuffed peppers are ideal as a light main course or party dish. Each portion contains around 249 calories and is packed with fibre, plant protein and flavour — all without sacrificing festive fun.
For the full recipe, visit BBC Good Food.
0 Comments