That time of the year is upon us once more- when children go trick or treating and adults hide in their homes pretending nobody is in! It also sees the carving of magnificent pumpkins but if you think that pumpkins are the only thing that can be carved for Halloween then think again! When walking around the local market I came across orange and yellow striped peppers and I thought they would be perfect for stuffing. Now stuffed peppers tend to be thought of as a vegetarian cliché however these are packed with Indian style spiced rice which can be spiced up as much or as little as you want. I have kept them vegetarian however you could also add some minced meat or similar if you like.
Ingredients- serves 4
8 bell peppers
250g long grain white rice
1 tsp turmeric
1 tbsp black mustard seeds
1 large onion- finely chopped
3 garlic cloves- crushed
2 tsp each of ground cumin, ground coriander, ground fenugreek and garam masala
1 green chilli- finely chopped
4 vine tomatoes- finely chopped
1 small aubergine- finely chopped
1. Make the rice mix first by heating a glug of oil in a large pan. Add the mustard seeds and heat until they start to pop before then adding the onion and garlic to the pan; cook the onions until turning golden.
2. Meanwhile you can cook the rice. Add the rice into a pan along with a teaspoon of turmeric and cover with boiling water; bring to the boil before lowering the heat, covering with a lid and simmering for 10 minutes. Do not remove the lid! When the 10 minutes is up, remove the pan from the heat and allow to stand (still covered) for another 10 minutes so the rice steams and fluffs up. Use a fork of carefully work through the rice to make sure the grains are separate.
3. By now the onions should be a lovely golden colour so add in the remaining spices. Stir well to combine and coat the onion. Add in the chilli, tomatoes and aubergine and simmer for around 10 minutes until the vegetables are breaking down and the tomatoes are starting to reduce. Stir through the rice and make sure it is all well mixed. Remove from the heat and grate through the paneer; allow to cool.
4. Now for the carving! Get creative and think of the designs you would like to use. Use a craft knife to carefully carve the pattern. Cut the top of the pepper and reserve this. Scoop out the seeds and pop out the carved areas. Repeat for all the peppers. When they are all ready, spoon in the rice mixture and replace the lids on the peppers.
5. Preheat the oven to 180c/ 160 fan. Carefully transfer the peppers to a baking tray. Give a quick drizzle of oil and a sprinkling of salt and roast for 20-30 minutes until tender. Serve as part of an Indian feast and enjoy!
Halloween pepperkins- it’s not only pumpkins that get a look in this year!