Zombie Peppers

Andrew Walker

Featuring:

Peppers

Effort:

Complexity:

Cost:

Serves: 4

Prep time: 10 mins

Cook time: 1 hour

Ingredients:

4 peppers in a mix of colours, tops cut off and seeds and pith discarded

1 mug of rice (white or brown)

2 onions, diced

1 large or 2 small beetroot (raw or cooked), grated

50g lighter grated mozzarella and grated Cheddar

1 tbsp Worcestershire sauce

1 handful fresh parsley or basil, roughly chopped (optional) and/or 2 tsp dried mixed herbs or dried thyme/basil

Black pepper

1 tbsp oil

Veg Portions / Serving: 2

Originally appeared in the Eat Them To Defeat Them 2020 Activity Book | Photography by Claire Wright | addsomeveg.com

These petrifying peppers will make a real monster of a meal! Make sure you make our easy, spooky zombie peppers for the family tonight.

Method:

Preheat the oven to 180C/gas 4. Use a sharp kitchen knife to cut a spooky face into each pepper.

Cook the rice by following the instructions on the packet.

Fry the onions in 1 tbsp oil over a medium heat until see-through (about 5 minutes).

Add the cooked rice along with the grated beetroot, grated cheese, Worcestershire sauce, and fresh and/or dried herbs. Taste and add some black pepper if needed.

Mix well, then spoon into the peppers. Place the lids of the peppers back on top of the stuffed peppers.

Roast peppers in the oven for about 45 minutes, or until softened but still holding their shape.

Pop a zombie pepper on your plate and get stuck in to your stuffed-up pepper.

Power Up: Vary the stuffing by using leftover chilli con carne or veg chilli, veg-loaded couscous or pasta in tomato sauce!

Watch It: See the video on how to make this recipe here.

Download it: Make sure you download the recipe card, along with the rest of the vegetable files and activities here.

Kids in the kitchen:

Kids can:

Help them carve the peppers (you may need to do this for younger ones, but they can decide on what sort of face to carve)
Measure out the rice and water
Mix all the stuffing ingredients together, spoon the rice mixture into the peppers and place the tops back on

Andrew Walker

Andrew has trained and worked as a chef, sommelier and maître d' across fine dining establishments and has been working with the Compass Group for 28 years, most recently as Executive Chef at Chartwells. Along with Allegra McEvedy, Andrew is the chef face of the Super Yummy Kitchen project.

www.youtube.com/channel/UCyu3g1IGSmMJAqGQGOJr7MA

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