Mexican Stuffed Halloween Peppers
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Marshes
Mexican Stuffed Halloween Peppers
Prep Time20 Minutes
Servings4
Cook Time20 Minutes
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
Directions
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
- Preheat oven to 180ºC.
- Heat a splash of olive oil in a frying pan over a medium heat, then crush in the garlic.
- Fry for a moment until fragrant then add the peas, sweetcorn, kidney beans and spices and stir well.
- Pour in the tomatoes, then stir well and heat until the sauce starts to bubble.
- Simmer for about 5 minutes until the sauce has reduced.
- Add the quinoa and rice mix and stir well, heat fully then remove from the heat and leave aside.
- Carve the peppers with a pairing knife.
- Cut the top part in a zig-zag shape then carefully remove the top.
- Cut the seeds away from the top and inside. Then carve a face and mouth into the pepper.
- Place the peppers into a baking tray then fill with the rice and vegetable mix.
- Sprinkle over a little grated cheese, then roast in the oven for 20 minutes until the peppers soften but are still standing.
- Serve warm.
20 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dunnes Stores Pure Olive Oil 500ml
€3.69€7.38/l
Dunnes Stores Fresh Spanish Garlic
€0.49
Dunnes Stores My Family Favourites Garden Peas 1080g
€1.20€1.11/kg
Green Isle Sweetcorn 450g
Buy 2 for €2.80
€2.00€4.44/kg
Dunnes Stores Wholefoods Red Kidney Beans in Water 400g
€0.85€2.13/kg
Dunnes Stores Cinnamon Ground 30g
€1.00€0.03/g
Dunnes Stores Smoked Paprika 36g
€1.00€0.03/g
Dunnes Stores Cumin Ground 26g
€1.00€0.04/g
Dunnes Stores My Family Favourites Chopped Tomatoes in Tomato Juice 400g
€0.39€0.98/kg
Dunnes Stores Wholegrain & Red Quinoa 220g
€1.39€6.32/kg
Dunnes Stores Red Pepper
€0.95
Dunnes Stores Grated Mozzarella 275g
€1.79€6.51/kg
Recipe
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
- Preheat oven to 180ºC.
- Heat a splash of olive oil in a frying pan over a medium heat, then crush in the garlic.
- Fry for a moment until fragrant then add the peas, sweetcorn, kidney beans and spices and stir well.
- Pour in the tomatoes, then stir well and heat until the sauce starts to bubble.
- Simmer for about 5 minutes until the sauce has reduced.
- Add the quinoa and rice mix and stir well, heat fully then remove from the heat and leave aside.
- Carve the peppers with a pairing knife.
- Cut the top part in a zig-zag shape then carefully remove the top.
- Cut the seeds away from the top and inside. Then carve a face and mouth into the pepper.
- Place the peppers into a baking tray then fill with the rice and vegetable mix.
- Sprinkle over a little grated cheese, then roast in the oven for 20 minutes until the peppers soften but are still standing.
- Serve warm.