With fright night nearly upon us I thought it was time to start making a few spooky dinners. When I was a child we didn’t really celebrate Halloween. At that time, I think we were bigger fans of Bonfire Night. In recent years Halloween seems to have become a much bigger part of British culture. More people seem to celebrate it.
Therefore I thought I would jump on the bandwagon. These pork peppers were an idea I had the other day. I was thinking of using a pumpkin but the ones in the shops are slightly to large. Then I thought about turning a red pepper into a face. Personally I think the results are quite funny and a little scary too. They were super tasty though and a hit in this house too.
What’s your favourite spooky recipe? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Small sharp knife (paring)
- Chopping board
- Vegetable peeler
- Grater
- Frying pan
- Stirring spoon
- Tablespoon
- Teaspoon
- Baking Tray
- Saucepan
Ingredients
- Mince pork x 500g
- Leek x 1
- Carrots x 1
- Courgette x 1
- Tinned tomatoes x 1 400g tin
- Tamari x 1 tbsp
- Tomato puree x 1 tbsp
- Red peppers x 8
- Mild, medium or hot chilli powder x 1 tsp
- Ground ginger x 1 tsp
- Smoked paprika x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Oregano x 1 tsp
- Rice x 300g
Method to cook the pork filling
- Preheat the oven to 180°C or gas mark 5.
- Start by slicing the leek, then set aside
- Next peel and grate the carrots and courgettes.
- Put the frying pan on a medium to high heat.
- Add enough olive oil to cover the base of the pan.
- Once it’s hot add in the leeks and fry until translucent.
- Now add in the carrots and courgettes and fry for a further minute or so.
- Then add in the mince pork and fry until it’s golden brown.
- Sprinkle over the smoked paprika, mild or hot chilli powder, ground ginger, ground sweet cinnamon and oregano.
- Pour over the tinned tomatoes and continue to stir
- Add in the tamari and tomato puree and stir again.
- Season with salt and pepper to taste.
- Turn the heat down and leave to simmer.
- Cut the tops from the peppers and remove the core.
- Now cut funny Halloween faces in the red peppers with the small (paring) knife.
- Fill the peppers with the pork filling and put the red pepper lids back on.
- Place into a baking tray and put the into the oven for about 25 – 30 minutes.
- While the peppers are in the oven, cook the rice as per the packet instructions.
- Then serve and enjoy.
Spooky Spicy Pork Peppers were delicious. The peppers were very juicy and that juice helped to flavour the pork. My husband Howard and I really enjoyed this dinner. We both thought it was so tasty. My son Ted wasn’t so impressed. He isn’t the biggest fan of vegetables so it wasn’t the best meal to serve him. Normally I hid the vegetables but in this dish the vegetable was very visible. Ted wasn’t impressed. The ingredients in the pork sauce are freezable. Therefore you could make a big batch and freeze it for another occasion. However you decide to eat this meal, as as always, please enjoy. Thank you xxx
Googies Kitchen Life 