Mexican Stuffed Halloween Peppers

Serves 2 adults and 2 children

INGREDIENTS

• Olive oil
• 2 cloves garlic
• 140g (1 cup) frozen peas
• 140g (1 cup) sweetcorn
• 400g tin red kidney beans
• 1/2 tsp ground cinnamon
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 400g tin tomatoes
• 220g (2 cups) wholegrain rice and quinoa mix cooked.
• 4 bell peppers
• 1/4 cup grated cheese

METHOD

1. Preheat oven to 180ºC.
2. Heat a splash of olive oil in a frying pan over a medium heat, then crush in the garlic.
3. Fry for a moment until fragrant then add the peas, sweetcorn, kidney beans and spices and stir well.
4. Pour in the tomatoes, then stir well and heat until the sauce starts to bubble.
5. Simmer for about 5 minutes until the sauce has reduced.
6. Add the quinoa and rice mix and stir well, heat fully then remove from the heat and leave aside.
7. Carve the peppers with a pairing knife.
8. Cut the top part in a zig-zag shape then carefully remove the top.
9. Cut the seeds away from the top and inside. Then carve a face and mouth into the pepper.
10. Place the peppers into a baking tray then fill with the rice and vegetable mix.
11. Sprinkle over a little grated cheese, then roast in the oven for 20 minutes until the peppers soften but are still standing.
12. Serve warm.