Jack-o'-Lantern Stuffed Peppers for Halloween

Spooky on the outside, cheesy on the inside.

Prep time: 10 mins
Cook time: 18 mins
Serves: 4
Dietary: GF, NF, WF

Halloween tea that doubles as table decoration, and the kids will actually eat it. Orange peppers get carved into jack-o'-lanterns, stuffed with smoky rice, beans and two kinds of cheese, then air fried in 18 minutes. The liner catches any molten cheese escapes, so the basket stays clean and you get a decent dose of veg without anyone noticing.

Ingredients

• 4 orange peppers
  

• 250g pouch cooked rice (check label for GF)

• 400g tin kidney beans, drained (or black beans)

• 200g chopped tomatoes

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 100g mature cheddar, grated

• 50g mozzarella, grated

• Salt and pepper

• Soured cream or guacamole, to serve

Steps

1. Carve the faces: Slice the tops off the peppers and scoop out the seeds. Cut jack-o'-lantern faces into the sides with a small sharp knife.

2. Mix the filling: Stir together the rice, beans, tomatoes, paprika, cumin and half the cheddar. Season well.

3. Stuff: Pack the filling into the peppers and top with the rest of the cheddar and the mozzarella.

4. Air fry: Sit the peppers on a liner with the lids alongside. Cook at 180°C for 15 minutes until soft and bubbling.

5. Lids on: Pop the tops back on and cook for 3 more minutes.

6. Serve: Add a dollop of soured cream or guacamole and let the candle-free pumpkins do the talking.

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