Recipe of the week

Halloween Stuffed Peppers

Stuffed peppers
Photo: Louise Haywood-Schiefer

Ingredients (makes 4 stuffed peppers)

4 orange peppers
150g cooked brown rice (75g raw)
75g chorizo, chopped into small cubes
1 red onion, finely chopped
2 garlic cloves, crushed
150g mixed vegetables, chopped (e.g courgette, peas, sweetcorn, green beans, mushrooms)
1 tsp smoked paprika
15g flat leaf parsley, chopped
Fresh ground black pepper
Juice of 1 lemon


  1. Pre-heat the oven to 180˚C
  2. This recipe calls for cooked rice so unless you have some pre-cooked to use up*, cook the rice now.
  3. Cut the tops off the peppers and hollow out, removing the seeds and ribs. Do not discard the tops.
  4. At this point, you can carve the eyes, nose and mouth as you would on a pumpkin.
  5. Stand the peppers on a lightly oiled baking tray and roast in the oven for 15 mins until they start to soften
  6. Warm the frying pan on the hob and add the chopped chorizo. Fry for 1 minute, then add the chopped onion. Fry for 3-4 minutes until the onion has softened.
  7. Add garlic and smoked paprika, stir through. Cook for 1 minute.
  8. Stir in the chopped vegetables and cook for 5 minutes.
  9. Add the cooked rice and stir fry until the whole mixture is piping hot.
  10. Add the chopped parsley, freshly ground black pepper, and a squeeze of lemon juice to taste.
  11. Once baked, remove the peppers from the oven.
  12. Fill each pepper with the filling and return to the oven  for 10 minutes

*If using up leftover rice, stir fry it with the other stuffing ingredients (step 9), ensuring it is piping hot before you spoon it into the peppers.