Method
1. Preheat the oven to 180°C (160°C fan) / 350°F.2. Slice the tops off the peppers and remove seeds and membranes. Reserve the tops if you want to use them as lids.
3. In a frying pan, heat olive oil over medium heat. Sauté the onion until soft, then add the garlic and cook for 1 minute.
Stir in the lentils or mince, tomato purée, paprika, and oregano. Cook for 5 minutes, then stir in the cooked rice and Opies Capers. Season with salt and pepper.
4. Fill each pepper with the mixture. Top with cheese if using. Replace the tops or leave open for a bubbling cauldron look.
5. Place the stuffed peppers in a baking dish with a splash of water. Cover loosely with foil and bake for 25–30 minutes, uncovering for the last 5 minutes if using cheese.
6. Serve hot with a green side salad or mashed sweet potatoes. For Halloween flair, present with some eerie lighting or themed garnishes.
Ingredients
• 2 medium bell peppers (green or red for spooky effect)
• 1 tsp olive oil
• ½ small onion, finely chopped
• 1 garlic clove, minced
• 100g cooked rice or couscous
• 75g cooked lentils or minced meat (beef, turkey, or veggie mince)
• 1 tsp tomato purée
• 1 tbsp Opies Capers, drained and chopped
• ½ tsp smoked paprika
• ¼ tsp dried oregano
• Salt and black pepper, to taste
• 25g grated cheese (optional)
