Halloween Stuffed Pepper 'Pumpkins'
Serves 4 | Cooking time 35 minutes | Skill: Simple
Halloween is a time for having fun with food! I created my Halloween Stuffed Pepper 'Pumpkins' as a great way to get the kiddos involved in some healthy food fun to boost their creativity and get them eating their veggies! Making these together is a lovely Half Term activity. Tash x
2 portobello mushroom
135g beetroot grated
4 orange peppers
115g millet or any other grain
1 clove garlic
2 tbsp olive oil
1 tsp fennel seeds
10g black olives
1 tsp tamari
- Cook the millet in a pan of boiling water for 20 minutes. Drain and rinse under cold water. Strain immediately to prevent the grains from becoming sticky.
- Cut the tops off your peppers (saving them for later) and scoop out the seeds. Cut a slither off the bottoms so they stand upright. With a small knife, cut out the faces; be careful!
- Dice the mushrooms, garlic, and parsley and grate the beetroot (keep about 10g of the beetroot back for squeezing over the top for the ‘blood’).
- In a large frying pan add the garlic, fennel seeds, and mushrooms with the olive oil and cook until soft. Add the parsley and grated garlic and stir for 1 minute. Add the millet, black olives, tamari and olive oil and cook for a further 2 minutes.
- Stuff the peppers with the filling, add the tops of the peppers back on, and put into the oven for 15 minutes.
- Remove from the oven and just before serving squeeze the beetroot in your hands and hold over the 'pumpkins' to create the dripping blood!
- For kids, just leave out the olives and parsely, if they're fussy, and they will gobble it up like little goblins!