Stuffed monster peppers with turkey mince and millet

Stuffed monster peppers with faces, filled with turkey mince, millet and tomatoes and baked with feta. A family-friendly Halloween dinner with 28 g of protein per serving.

At a glance

• Serves 4
• Prep time: 25 min
• Cooking time: 35 min
• Total time: 60 min
• Calories: 381 kcal per serving
• Protein: 28 g
• Fat: 15 g
• Carbs: 32 g

Ingredients

• 4 peppers
• 100g millet
• 200ml water
• 400g turkey mince
• 1 onion
• 1 garlic clove
• 1 tbsp olive oil
• 1 tin of tomatoes
• 60g feta
• 1 tsp paprika
• 1 tsp cumin
• 1 pinch of salt
• 1 pinch of pepper
• 1/2 bunch of parsley

Method

You’ll need: oven · saucepan · baking dish · chopping board · knife

1. Cut a lid off each pepper and remove the seeds and membranes. Use a sharp knife to cut two eyes and a zigzag mouth into each pepper.
2. Cook the millet in the water for 10 minutes, then leave it to swell, covered, for 10 minutes.
3. Preheat the oven to 200 °C (180 °C fan). Dice the onion and garlic and fry them with the turkey mince in the olive oil for 6 minutes until crumbly.
4. Stir in the millet, half the tomatoes, the paprika, cumin, salt and pepper and spoon the mixture into the peppers.
5. Pour the rest of the tomatoes into a baking dish, stand the peppers in it, crumble the feta over the top and put the lids alongside. Bake everything at 200 °C for 25 minutes.
6. Scatter with chopped parsley and serve the monster peppers with the tomato sauce from the dish.

Good to know

Yellow and orange peppers get eyes and a zigzag mouth, with the filling peeking out. They're stuffed with turkey mince, millet and tomatoes. A Halloween dinner that bakes in the oven while you get into costume.

Swaps

Turkey mince → beef mince. Millet → quinoa. Feta → mozzarella (milder). Paprika → smoked paprika.

Cooking tips

Don't cut the faces too big, or the filling will run out. If the peppers won't stand up straight, cut a thin slice off the bottom.

Storage

Keeps for 3 days in the fridge; reheat in the oven at 180 °C for 15 minutes.

Allergens

Contains milk (feta); gluten-free, no egg or nuts. Suitable for children; in pregnancy, cook the mince right through and use feta made from pasteurised milk.

Frequently asked questions

How long do stuffed monster peppers keep in the fridge?

Keeps for 3 days in the fridge; reheat in the oven at 180 °C for 15 minutes.