Healthy Halloween Stuffed Peppers
Serves 4
Prep Time 25 mins
Cooking 35 mins
Level low
Ingredients
- 4 small peppers (a mix of orange, red and yellow looks nice)
- 25g pine nuts
- 1 tbsp olive or rapeseed oil
- ½ can of Mayor Diced Onions
- 2 fat garlic cloves, crushed
- 1 small aubergine, chopped into small pieces
- 1 can Mayor ready-to-eat Quinoa
- 2 tbsp Three Hills Sundried Conserve (Il-Helwa)
- zest of 1 lemon
- bunch basil, chopped
Cut the tops off the peppers (keeping the tops to one side) and remove the seeds and any white flesh from inside. Use a small sharp knife to carve spooky Halloween faces into the sides. Chop any offcuts into small pieces and set aside. Toast the pine nuts in a dry pan for a few mins until golden and set aside. Heat the oil in the pan and heat the oven to 200C/180C fan/gas 6. Cook Mayor Diced Onions in the oil for 3 minutes. Stir in the garlic, pepper offcuts and aubergine and cook for another 10 mins, until the veggies are soft. Add a splash of water if the pan looks dry. Season. Empty can of Mayor quinoa and separate with a fork. Mix the Il-Helwa with some hot water and add to the quinoa to worm up. Drain and add the lemon zest, basil and pine nuts. Fill each pepper with the grain mixture. Replace the lids, using cocktail sticks to secure them in place, and put the peppers in a deep roasting tin with the carved faces facing upwards. Cover with foil and bake for 35 mins, uncovered for the final 10. The peppers should be soft and the filling piping hot.
