Halloween Stuffed Capsicums

    Halloween Stuffed Capsicums

    (182)
    9saves
    1hour25min


    157 people made this

    Want to get into Halloween but you're not up to carving a pumpkin? Easy! These mince-stuffed capsicums will fulfill the carving urge and provide dinner at the same time. Bonus- they freeze well so you can make them ahead of time.

    Ingredients
    Serves: 6 

    • 500g mince
    • 1 egg
    • 4 slices of wholemeal bread, cubed
    • 1 small onion, diced
    • 1 small tomato, diced
    • 1/2 cup pureed tomatoes/passata
    • 2 cloves garlic, crushed or finely diced
    • chilli sauce, to taste
    • 1 tablespoon mild mustard
    • 3 tablespoons Worcestershire sauce
    • 6 capsicums, any colour, its nice to mix them up
    • 1/4 teaspoon each of salt and pepper

    Directions
    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C. Grease a 20cm square (approx) baking dish.
    2. Lightly mix together the mince, egg, bread, onion, tomatoes, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.
    3. Wash the capsicums and cut jack-o'-lantern faces into one side of them with a sharp paring knife, making triangle eyes and noses and pointy-teeth smiles.
    4. Slice off the tops and scoop out the seeds and cores. Stuff the capsicums lightly with the beef stuffing then place them into the prepared baking dish so they lean against each other.
    5. Bake in the preheated oven until they are tender and the stuffing is cooked through and juicy, about 1 hour.
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    Reviews and Ratings
    Global Ratings:
    (182)

    Reviews in English (180)

    by
    96

    Can I rate my own recipe? Well, I'll speak for my family, they give it 5 stars. This is one of our favorite things to make this time of year as well as the rest of the year. It's delicious and I forgot to add that after they're done cooking I like to top them off with Ketchup right before serving. Yum! And they freeze good too if you want to make some ahead of time to stock the freezer.  -  01 Nov 2009  (Review from Allrecipes USA and Canada)

    by
    93

    I actually have to say that I did not like this recipe. I am a competent cook and I followed the instructions exactly, except for one thing: I didn't cut out the jackolantern faces. I've made other stuffed bell pepper recipes before and they always turned out fine, so I didn't think that cutting out the faces served any functional purpose, merely decorative. However, in retrospect, I may have been mistaken- this was very, very juicy, and before I served the peppers, I actually grabbed them with tongs and tipped them over to drain out all the excess fluids from the ground beef. That being said, I think if I had cut the faces (or at least cut tiny vents), it may have drained on its own... but either way, that was not my issue with this recipe. I think that, as written, it contains too much mustard! I used exactly the amount specified and it overpowered everything else... it tasted just like mustard ground beef, no other flavors. If I made it again, I would reduce the mustard to 2 tbs, 3 max, and also I would saute the onions with the garlic before adding them... otherwise they are still crunchy and spicy after cooking for an hour. Finally, I think I would nix the bread cubes and add a cup of italian bread crumbs instead, and perhaps some freshly chopped parsley. The recipe was lacking flavor or spice- all it tasted like was mustard. One thing I do have to say though is that the cook time and temperature were spot on- it was perfectly done. Just my input.  -  17 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    79

    I left out the chili sauce/tomato and added a can of RoTel tomatoes. Used 1 1/2 cups regular cook oatmeal.  -  22 Feb 2010  (Review from Allrecipes USA and Canada)

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