Stuffed Halloween Jack O'Lantern Peppers Recipe

1. Finely chop the onion, garlic and mushrooms.
2. Fry in a saucepan for 5-10 minutes (until the water from the mushrooms has evaporated).
3. Add the minced beef. Fry until the beef has browned.
4. Add the Worcestershire sauce, paprika, tomato puree and season generously.
5. Stir then top the ingredients up with boiling water until just covered. Leave to simmer for 20 minutes.
6. Meanwhile, prepare the rice according to the instructions on the packet.
7. Prepare the peppers by slicing off the tops (save these for later) and deseed.
8. Carve scary faces onto the side of each pepper then stand upright on a baking tray lined with greaseproof or parchment paper.
9. When the sauce in the meat mixture is nice and thick and most of the runny juices have gone, drain the rice from it's water and stir in to the meat.
10. Split the filling between the peppers and replace the tops.
11. Cook in an oven preheated to 180c/350f for 10 minutes.
12. When the peppers have just started to roast, but still hold their shape, remove from the oven and serve straight away.

Check out my DIY guide on how to carve a pumpkin, perfect for Halloween.