Spooky Stuffed Peppers

Little edible jack-o’-lanterns filled with a smoky mixture of barley, kidney beans, vegetables and spices. This festive Halloween centrepiece balances savoury warmth with fresh citrus notes, offering a plant-rich dinner that is as nourishing as it is playful.

Organic Pearl Barley 1kg (Sussex Wholefoods)

100g Barley

Organic Red Kidney Beans 1kg (Sussex Wholefoods)

250g cooked Red Kidney Beans, drained and rinsed

Organic Pumpkin Seeds 1kg (Sussex Wholefoods)

3tbsp Pumpkin Seeds

Organic Pure Bouillon Powder 250g (Sussex Wholefoods)

1 tbsp Bouillon Powder

Premium Cumin Powder 100g (Sussex Wholefoods)

1 tsp ground cumin

Organic Smoked Paprika 100g (Sussex Wholefoods)

1 tsp smoked paprika

Organic Ground Coriander 100g (Sussex Wholefoods)

½ tsp ground coriander

Organic Red Chilli Powder 100g (Sussex Wholefoods)

¼ tsp chilli powder (optional)

Mediterranean Sea Salt Fine 1kg (Sussex Wholefoods)

1 tsp salt

Organic Black Pepper Powder 100g (Sussex Wholefoods)

black pepper, to taste

Organic Tunisian Extra Virgin Olive Oil 1L (Clearspring)

1 tbsp olive oil

Organic Sweetcorn 340g (Biona)

100g sweetcorn

Organic Chopped Peeled Tomatoes 400g (Biona)

200g chopped tomatoes

Tomato Puree Double Concentrate, Organic 130g (Essential)

1 tbsp tomato purée

Organic Lime Juice 250ml (Sunita)

3 tbsp lime juice

Other Ingredients

• 4 large orange bell peppers
• 200ml water
• 1 small red onion, finely diced
• 2 garlic cloves, crushed
• fresh parsley
• grated mature cheddar
• avocado, sliced
• greek yoghurt

Method

1. Preheat your oven to 190°C / 170°C fan / Gas 5. Combine the barley and vegetable stock in a saucepan, bring to a boil, then cover and simmer gently for 20 minutes until the liquid is absorbed. Set aside.
2. Slice the top off each pepper to create a lid and carefully remove the core, seeds, and internal ribs. Using a small, sharp paring knife, carve triangular eyes, a nose, and a jagged smile into one side of each pepper.
3. Heat the olive oil in a pan over medium heat. Add the red onion and cook for 4–5 minutes until soft. Stir in the garlic, cumin, smoked paprika, ground coriander, and chilli powder, frying for 1 minute until fragrant.
4. Add the kidney beans, sweetcorn, chopped tomatoes, and tomato purée to the pan. Simmer for 5–7 minutes until the liquid reduces and the mixture thickens.
5. Remove the pan from heat and fold in the cooked barley, fresh lime juice, and chopped parsley leaf. Season with salt and black pepper to taste.
6. Pack the filling firmly into each carved pepper. Sprinkle with grated cheese if using, then place the tops back on. Stand the peppers upright in a lightly oiled baking dish.
7. Bake uncovered for 25–35 minutes until the peppers are softened and slightly charred at the edges, but still hold their shape.
8. Garnish with fresh avocado, a dollop of Greek yoghurt, fresh coriander, and a sprinkle of toasted pumpkin seeds.