Halloween stuffed peppers

Trick your kids into getting their five-a-day with this healthy, easy-to-make meal that looks scarily good!

Prep: 25 minutes Cook: 35 minutess Serves: 4

You will need:

■ 4 small peppers (a mix of orange, red and yellow looks nice)

■ 25g pine nuts

■ 1 tbsp olive or rapeseed oil

■ 1 red onion , chopped

■ 2 fat garlic cloves , crushed

■ 1 small aubergine , chopped into small pieces ■ 200g pouch mixed grains

(we used bulgur wheat and quinoa)

■ 2 tbsp sundried tomato paste

■ Zest of 1 lemon

■ Bunch of basil, chopped

Method:

1. Cut the tops off the peppers and remove the seeds and any white flesh from inside. Use a small sharp knife to carve some spooky Halloween faces into the sides. Chop any offcuts into small pieces and set aside.

2. 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 200C/180C fan/Gas mark 6. Cook the onion in the oil for 8-10 mins until softened. Stir in the garlic, pepper offcuts and aubergine and cook for another 10 mins, until the veggies are soft. Add a splash of water if dry. Season. 3. 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, then remove from the heat and add the lemon zest, basil and pine nuts.

4. Fill each pepper with the grain mixture. Replace the lids, 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 35 mins, uncovered for the final 10mins. The peppers should be soft and the filling hot.

■ For more Halloween ideas and recipes go to bbcgoodfood.com

■ The Christmas issue of BBC Good Food magazine is out to buy now. Get your copy in-store or order from MagsDirect.co.uk