Halloween Food Special: Petrifying Peppers

With Halloween around the corner, aside from gearing up for the inevitable candy coma whilst watching Hocus Pocus, I’ve been looking for ways to cook up some ghoulish greens and devilish desserts.

The result was Petrifying Peppers, otherwise known as stuffed mini peppers with some rather fiendish faces. I love these as canapés or as a side to other bewitching brews, and they’re a great way to get creative and practice your knife skills.

THE RECIPE

Ingredients (Serves 4)

Method

1. Preheat the oven to 200C / Gas Mark 6

2. Dice the courgette and half of the halloumi, cutting in to little pieces less than 1cm cubed

3. Finely chop the mint and mix all together with the juice from half a lemon

4. Spread thily in a baking tray, drizzle with olive oil, salt and pepper and put in the oven

5. Pour the vegetable stock over the couscous and cover

6. Slice the top off of the mini peppers and remove the seeds

7. Carve faces in to them using a small sharp knife

8. Fluff the couscous with a fork

9. Remove the halloumi and courgette from the oven and stir in to the couscous.

10. Fill the peppers with the couscous, leaving a small gap at the top.

11. Cut the remaining halloumi in to slabs that fit the top of the mini peppers and use these to fill the gap.

12. Replace the tops of the peppers, and wrap each in tin foil to help keep the lid in place.

13. Place in the oven and allow to bake for 30 mins.

14. Open the tin foil and cook for another 10 minutes.

15. Remove from the oven and serve.

I hope you enjoy these miniature monsters as much as I did. 🙂 If you’re feeling more adventurous why not experiment with how to give them exploding brains with the overflow? And for an added twist why not add some freakish food colouring?

Happy eating, and happy Halloween!

x

Tags: Halloween Stuffed Peppers

Categories: Domestic Goddess Ilona's Weekly Munchies