Halloween Stuffed Peppers – These are so easy to make, and only use 4 ingredients, sausages, spring onions, cheese and the peppers of course
Just Four Ingredients
I love this time of year, with all its traditional festivals. And, although I don’t celebrate Halloween in a modern way, I created a new recipe for Halloween Stuffed Peppers for All Hallow’s Eve.
These Halloween Stuffed Peppers are so easy to make, and only use 4 ingredients, sausages, spring onions, cheese and the peppers of course.
The only tricky part is the carving of the “spooky faces”, similar to carving a pumpkin. You need to buy fat or large peppers in order to have the room to carve the faces.
One of my pepper faces split during baking, but I was still pleased with how these stuffed peppers turned out, as they do look suitably spooky and look like small pumpkins.
They taste amazing too, very savoury with melted cheese, which keeps the stuffing mixture together. You can use any local saussages, I used Lincolnshire sausages last time.
I used red peppers, but orange, and yellow ones would look great too. If you don’t eat pork, there is an alternative, as I have stuffed these with burgers, or beef mince.
I hope you enjoy these Halloween Stuffed Peppers if you make them – I served them with crushed root vegetables and tenderstem broccoli, but mashed potatoes and baked beans would be lovely too.
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Halloween Stuffed Peppers Recipe
Halloween Stuffed Peppers
Yield:
4
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
I love this time of year, with all its traditional festivals. And, although I don’t celebrate Halloween in a modern way, I created a new recipe for Halloween Stuffed Peppers for All Hallow’s Eve.
These Halloween Stuffed Peppers are so easy to make, and only use 4 ingredients, sausages, spring onions, cheese and the peppers of course.
The only tricky part is the carving of the “spooky faces”, similar to carving a pumpkin. You need to buy fat or large peppers in order to have the room to carve the faces.
One of my pepper faces split during baking, but I was still pleased with how these stuffed peppers turned out, as they do look suitably spooky and look like small pumpkins.
They taste amazing too, very savoury with melted cheese, which keeps the stuffing mixture together. You can use any local saussages, I used Lincolnshire sausages last time.
I used red peppers, but orange, and yellow ones would look great too. If you don’t eat pork, there is an alternative, as I have stuffed these with burgers, or beef mince.
I hope you enjoy these Halloween Stuffed Peppers if you make them – I served them with crushed root vegetables and tenderstem broccoli, but mashed potatoes and baked beans would be lovely too.
Ingredients
- 6 x fat sausages, such as Lincolnshire, or Cumberland, skinned
- 4 spring onions, trimmed and finely diced
- 100g Cheddar cheese, grated
- 4 large, fat peppers
- A little oil
Instructions
- Pre-heat oven to 200C/180C Fan/400F/Gas mark 5. Line a large baking tray big enough to take 4 peppers.
- Mix the skinned sausages with the spring onions, and grated cheese.
- Cut the tops off the peppers, keeping them back as lid, and scoop out the seeds.
- Using a small, sharp knife, carve out eyes, a nose and a mouth our of the peppers, similar to a pumpkin.
- Divide the sausage mixture between the 4 peppers, and replace with the lids. Place them on to the prepared baking tray.
- Brush the peppers with a little oil and bake for 30 minutes until the peppers are tender.
- Serve immediately with seasonal vegetables.
Notes
I used red peppers, but orange, and yellow ones would look great too.
If you don’t eat pork, there is an alternative, as I have stuffed these with burgers, or beef mince in the past.
For vegetarians, use Quorn mince or cooked rice with chopped, mixed vegetables.
Nutrition Information
Yield 4
Serving Size 1
Amount Per Serving
Calories 483Total Fat 41gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 21gCholesterol 87mgSodium 1011mgCarbohydrates 10gFiber 2gSugar 4gProtein 19g
