Scarily Scrumptious Stuffed Peppers

First, follow the instructions on the rice package to prepare the rice

Meanwhile, wash the bell peppers, cut off the top, remove the seeds and carve faces into them

Peel the onion and garlic and cut into small cubes

Heat the oil in a pan and sweat the onion and garlic for around 3 minutes

Add the minced meat and continue sautéing for another 2 minutes

While that’s happening, clean the mushrooms and wash the parsley. Chop both ingredients and add to the minced meat, frying for an additional 2 minutes

Then add tomato paste, deglaze with 150ml vegetable stock and boil down briefly

Add the rice to the minced meat in the pan and thoroughly mix everything together. Season to taste with salt and pepper

Fill the peppers with the mixture, then cover them with Bacofoil Non PVC cling film and let them sit in the refrigerator for a few hours. This will enhance their flavour and make them even more delicious

Preheat the oven to 200 degrees Celsius . Arrange the prepared bell peppers in an ovenproof dish, pour in the remaining vegetable stock, and bake for about 25 minutes

Tip: Our stuffed peppers recipe can be easily prepared as a vegetarian or even vegan dish! Instead of using ground meat, you can opt for vegan soy mince or create a rice-vegetable filling to bring these bell pepper ghosts to life.