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!

RatingDifficultyIntermediate

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

Ingredients:

8 medium sized capsicums, any colour

350g McKenzie’s Pulse Plus – Peas + Long Grain Rice

2 tbs oil

1 brown onion, finely sliced

4 rashers of bacon, diced

3 garlic cloves, finely chopped

1 tsp dried thyme

1 cup chopped tinned tomatoes

1 tsp paprika

100g feta, crumbled

½ cup parsley, chopped

McKenzie’s Australian Natural Sea Salt Large Grinder, to taste

McKenzie’s Whole Black Peppercorn Large Grinder, to taste

Method:

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