Method
1. Preheat the oven to 180°C (160°C fan) / 350°F.2. Prepare the peppers:
Slice the tops off the peppers and remove seeds and membranes. Reserve the tops if you want to use them as lids.
3. Cook the filling:
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. Stuff the peppers:
Fill each pepper with the mixture. Top with cheese if using. Replace the tops or leave open for a bubbling cauldron look.
5. Bake:
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:
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)
