Stuffed Halloween peppers

Stuffed Halloween peppers

Total: 1 hr 5 min. | Active: 40 min.
healthy and balanced
Nutritional value / people: 431 kcal
, Fat: 17 g
, Carbohydrate: 49 g
, Protein: 17 g

It doesn't always have to be about the pumpkin. If you want to surprise your kids with a fun meal for Halloween, why not cut little faces out of peppers and stuff them with a tasty, Oriental mince filling. Simply serve with yoghurt dressing for a delicious meal.


6 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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150 g couscous
3 dl salted water, boiling
1 tbsp olive oil
2 spring onions incl. green parts, cut into rings
2 garlic cloves, finely chopped
350 g squash, diced
300 g minced meat (beef) (organic)
1 dl vegetable bouillon or white wine
2 tbsp currants
a little ras el hanout
1 tsp paprika
a little cayenne pepper
salt and pepper to taste
½ bunch peppermint
½ bunch coriander

To stuff & bake the peppers

6 coloured peppers

Yoghurt dressing

500 g plain greek yoghurt
½ organic lemon, grated zest and the juice
2 tsp olive oil
a little Oriental spice mix (e.g. sumac)
herb salt, to taste
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One wide, greased ovenproof dish

How it's done

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Place the couscous in a bowl, pour in the boiling salted water, cover and leave to absorb for approx. 10 mins. Separate the couscous with a fork. Heat the oil in a pan, sauté the spring onions (set aside the greens), add the garlic, cook briefly. Add the squash and cook for approx. 3 mins. Add the mince, pour in the bouillon or wine, bring to the boil, add the currants, reduce the heat, simmer for approx. 5 mins. Season the filling. Remove the pan from the heat, mix in the herbs and reserved onion greens.

To stuff & bake the peppers

Slice a lid approx. 3 cm wide off the top of each pepper, remove the seeds and white membranes, place in the prepared dish. Stuff the peppers with the filling, place the lids on top.

Roast for approx. 25 mins. in the centre of an oven preheated to 180°C.

Yoghurt dressing

Mix the yoghurt with the lemon zest, juice and oil, season the dressing, serve with the peppers.

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