Halloween Stuffed Peppers Recipe

Spooktacular Halloween Stuffed Peppers with Britt’s Beetroot Drizzle

Get ready to delight your little monsters with these frightfully delicious stuffed peppers! Packed with tasty veggies and finished with a fang-tastic drizzle of Britt’s Superfoods 100% Pure Organic Beetroot juice, they’ll be the perfect addition to your spooky Halloween feast.

Ingredients:

• 4 medium bell peppers (choose orange, red, or yellow for a Halloween vibe!)
• 1 cup of cooked rice (white or brown, your choice)
• 1 cup of chopped mushrooms (witch’s favourite ingredient!)
• 1 medium onion, finely diced (for that extra crunch under the moonlight)
• 1 carrot, grated (adds a fang-tastic crunch)
• ½ cup sweetcorn (to keep things corny)
• 1 sachet of Britt’s Pure Beetroot Juice (blood-red for that gory finish!)

Method:

1. Preheat your cauldron (oven) to 180°C (gas mark 4).

2. Prepare your peppers: Carve the tops off the bell peppers like you’re making mini pumpkin lanterns! Scoop out the insides, and set aside the tops to use as lids later.

3. Cook the rice and sauté the diced onion, mushrooms, grated carrot, and sweetcorn until softened. These veggies add a wickedly good bite to your filling. (Feel free to add any herbs or seasonings to taste—creepy coriander or spooky smoked paprika work great!)

4. Stuff the peppers: Mix your veggie concoction with the cooked rice, and spoon the mixture into the hollowed-out peppers. Pop the pepper ‘lids’ back on top—just like little edible jack-o’-lanterns!

5. Bake: Place the stuffed peppers onto a baking tray and bake for 25-30 minutes, until the peppers are soft but still hold their ghoulish shape.

6. The Blood Red Finish: Once out of the oven, remove the pepper lids and drizzle over Britt’s Pure Beetroot Juice for that eerily delicious, blood-red finish. It’s not just for looks—the beetroot adds a hauntingly rich flavour too!

7. Serve and enjoy your spooktacular stuffed peppers before they vanish into thin air!