Spooky Stuffed Peppers with Pine Nuts

Spooky Stuffed Peppers with Pine Nuts

Stuffed Pepper Recipe

60 Mins
  • 4 small mixed peppers
  • 25g pine nuts
  • 1 tbsp olive oil
  • 1 red onion, chopped or diced
  • 2 large garlic cloves, crushed
  • 1 small aubergine, chopped into small pieces
  • 200g pouch of mixed grains
  • Zest of a single lemon
  • 2 tbsp of sundried tomato paste
  • 1 bunch of fresh basil


Cut the tops off of the peppers and keep them to one side, then remove the seeds and any white flesh from the inside of the pepper. Use a small sharp knife to carve some spooky Halloween faces in the side. Chop any offcut into small pieces and set aside.


Toast the pine nuts in a dry pan for a few minutes until golden, and set aside. Heat the oil in the pan, and heat the oven to around 200C/180C fan/Gas mark 6. Cook the onions in the oil for around 8-10 minutes until they start to soften. Stir in the garlic, aubergine and pepper offcuts and cook for another 10 minutes, until all of the veggies are soft. Add a splash of water if the pan looks too dry. Season to taste.


Squeeze the pouch of grains to break them up, then tip into the pan with the tomato paste. Stir for a minute or two to warm through, and then remove from the heat and add the lemon zest, pine nuts and basil.


Fill each of the peppers up with the grain mixture. Replace the lids on top of the pepper, using cocktail sticks to secure them in place, and put the peppers in a deep roasting tin with the carved faces facing upwards. Cover with foil and bake for around 30-35 minutes, with the peppers uncovered for the final 10 minutes. The peppers should be soft and the filling inside should be piping hot.

Products used to make this recipe

Swan Retro 20cm/28cm Fry Pans

Swan Retro 20cm/28cm Fry Pans

Comprised of 20cm and 28cm pans, this 2-piece set lets you cook tasty meals for the whole family quickly and easily. Both pans in this set feature soft-touch, stay-cool Bakelite…

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