Stuffed Pumpkin Peppers

Stuffed Pumpkin Peppers served on a wooden board with faces cut out on the peppers
  • 4 servings
  • 35 minutes to prepare
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  • 4 Orange peppers
  • 1 x 220g Pack cooked wholegrain rice and quinoa
  • 1 Carrot, peeled and grated
  • 1tbsp Pumpkin seeds
  • 1tsp Turmeric
  • 1tsp Ground coriander
  • 50g Cheese, grated
  • 1 tbsp Coriander leaves, chopped
  • Salt and Pepper


For a simple and spooky Halloween recipe, these stuffed pumpkin peppers will go down a treat with the kids. Don’t forget to take a look at our chefs tip for some handy hints on how you can use up your leftovers!


    1. Pre-heat the oven to 180°C (fan)/400°F/gas mark 6.
    2. Ask an adult to help prepare the peppers; using a small paring knife cut the tops off each pepper, remove the seeds and discard. Carefully cut a spooky face into each pepper, triangles for eyes, a nose and a spooky mouth.
  1. Ask an adult to help bring a pan of water to the boil, add the peppers and tops and blanch for 5 minutes. Remove and place the peppers and tops on a baking tray.
  2. Place the remaining ingredients into a mixing bowl. Mix well to combine.
  3. Spoon the prepared filling into the peppers and finish with a pepper top lid.
  4. Bake the peppers in a pre-heated oven for 20 minutes.

Chefs Tip  These peppers make a great side dish for a Halloween party. Add a couple of tablespoons of leftover chilli or shredded chicken to the rice mix, a great way of using up leftovers.