These Stuffed Halloween Capsicums are scary and healthy!
With Halloween fast approaching, we have a spooky recipe from McKenzie’s Foods that we thought might help you get the party started!
Prepare each capsicum by carving off a lid and a face (eyes, nose and mouth) and removing any seeds and membrane from the centre.
Prepare Pulse Plus mix as per package directions. Rinse and drain then combine in a pot with 4 cups of water. Bring to a boil, reduce heat and simmer for 17 minutes until rice and lentils are just tender. Set aside to cool slightly.
Preheat oven to 180°C (fan forced). Heat oil in a frypan, add onion, bacon, garlic and thyme. Cook for 4-5 minutes until the onion is tender. Stir in tinned tomatoes and paprika and cook for another 5 minutes. Add the Pulse Plus mix, feta and parsley. Gently combine and season well with salt and pepper.
Arrange capsicums in a baking tray and fill them with the rice mixture. Drizzle with a little olive oil, replace the tops of the capsicum and bake for 50 minutes until the capsicums have cooked through.
Ingredients
Directions
Prepare each capsicum by carving off a lid and a face (eyes, nose and mouth) and removing any seeds and membrane from the centre.
Prepare Pulse Plus mix as per package directions. Rinse and drain then combine in a pot with 4 cups of water. Bring to a boil, reduce heat and simmer for 17 minutes until rice and lentils are just tender. Set aside to cool slightly.
Preheat oven to 180°C (fan forced). Heat oil in a frypan, add onion, bacon, garlic and thyme. Cook for 4-5 minutes until the onion is tender. Stir in tinned tomatoes and paprika and cook for another 5 minutes. Add the Pulse Plus mix, feta and parsley. Gently combine and season well with salt and pepper.
Arrange capsicums in a baking tray and fill them with the rice mixture. Drizzle with a little olive oil, replace the tops of the capsicum and bake for 50 minutes until the capsicums have cooked through.
Looking for more Halloween recipes? Check this out: The Best Halloween Dessert Recipes
