Turkey and Cous Cous Stuffed Peppers

Turkey, Feta, and Cous Cous Stuffed Peppers: Halloween fun

Turkey, Feta, and Cous Cous Stuffed Peppers

Turkey and Cous Cous Stuffed Peppers

Turkey, Feta, and Cous Cous Stuffed Peppers

Halloween party food can be full of food colouring and artificial flavourings, which I try and avoid as much as I can when cooking for myself. When looking up Halloween food recipes it was difficult to find something that would appeal to children as well as adults, as well as being filling and fun!

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Turkey, feta, and cous cous stuffed peppers

This idea came from Google images of similar creations posted by people and is a great way of creating the Halloween look with little effort. It can also be adapted to suit any dietary requirements, I chose to use Turkey mince, feta cheese and cous cous. I found these huge peppers that were perfect for making the ‘pumpkins’ as I was worried they would shrink quite a lot upon baking.

I also made the ‘pumpkins’ with friendly faces so my 3 year old nephew would not be too scared to eat his dinner! 🙂

Turkey, Feta and Cous Cous

Turkey, Feta and Cous Cous

Ingredients:

  • 6 Large yellow bell peppers
  • 500 g Turkey Mince
  • 200 g Feta cheese
  • 2 tbs Tomato puree
  • 250 ml Passata
  • 1 Courgette (diced)
  • 1 Medium onion (diced)
  • 2 Cloves garlic  (crushed)
  • 150 g Chestnut mushrooms (diced)
  • 100 g cous cous, prepared as advised on packaging
  • 2 tbs vegetable oil
  • salt and pepper

Method:

  • In a frying pan, fry the onions and garlic in the oil until lightly browned then add the turkey mince and stir fry until half cooked
  • Add the courgettes, mushrooms and tomato puree stir frying until evenly combined
  • Add the passata and salt and pepper to taste, allow to simmer on a low heat for 10 minutes. Take off the heat and allow to cool before adding the prepared cous cous and crumbled feta, carefully mixing in so that the feta stays in large chunks
  • In the mean time carefully cut off the top of the pepper so the stalk remains intact with the ‘lid’ and remove the core and seeds
  • Carve the faces into the peppers, you’ll probably be better at this than me so be creative! 😀
  • Line up all the peppers in a deep casserole dish and fill each ‘pepper pumpkin’ with the turkey, feta and cous cous stuffing. Replace the top of the pepper to complete the ‘pumpkin’ look
  • Bake the pumpkins at 180 degree C for 30-40 minutes until the peppers are cooked through. The filling is cooked so only needs to be warmed through

 

 

 

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Turkey, feta, and cous cous stuffed poppers

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