It’s nearly Halloween and if you’re in need of some last-minute inspiration for a fun and spooky dinner or party food, why not try my gluten free spooky stuffed pepper Jack O’Lanterns? These are fun to make, great for the kids, and would do for either a spooky meal or part of a party platter.
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I know a lot of parents struggle to get their kids to eat enough vegetables and I think these are a great way to try and encourage them! The red peppers are roasted so they sweeten a little, and you could even finely chop some extra veg for the chilli filling. Make it as mild or as spicy as you like – but this recipe is for a pretty tame chilli! If you wanted to make it hotted, why not chop up some fresh red chilli to add to the filling?
I carved out the peppers’ Jack O’Lantern faces before roasting them, as I think this would have been a bit tricky afterwards as they soften! You could go for a variety of colours – orange would be a bit pumpkin-like – but I prefer the flavour of red peppers. Maybe you could cook up green, red and orange ones for a little traffic light pepper family!
For the chilli you could use any kind of mince. I’ve started using Quorn mince a lot, but you could use beef or even turkey mince in this if you prefer. Basically this recipe is a base and alone it tastes great, but feel free to mix and match and add your own flavours too! Halloween is all about having some fun. And if you need dessert inspiration, how about my cute gluten free monster cupcakes?
- 2 red peppers
- 250 g Quorn or beef mince
- 200 g passata
- 50 g tomato puree
- 1 red onion, finely chopped
- 1 tsp mild chilli powder
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1/2 tsp cayenne pepper
- 1 Knorr stock pot, beef or veg
- 50 g basmati rice, cooked per instructions
- 1 tbsp olive oil
- Preheat the oven to 180C. Using a small knife cut off the top of the pepper and scoop out the seeds. Cut the Jack O Lantern face on one side of the pepper. Roast upright for 30 minutes. - you can roast the tops as well if you want them to have little hats!
- Make the chilli by frying the onion, spices and mince in the oil for 4-5 minutes. Add the passata and tomato puree, bring to the boil and simmer for around 10 minutes. Cook the rice as per the instructions on the pack.
- Once the peppers are done, stir the cooked and drained rice into the chilli. Then stuff the peppers with them. Serve with or without the hats - or grate some cheese for hair!
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Still need some spooky Halloween recipe inspiration? Why not try my…
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