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Stuffed Halloween peppers
40 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 431
  • Fat about 17g
  • Carbohydrates about 49g
  • Protein about 17g
This is needed
This is needed for 6 people
  • 3 dl salted water, boiling
  • 150 g couscous
  • 2 spring onion incl. green part, cut into rings
  • 1 tbsp olive oil
  • 2 garlic clove, finely chopped
  • 300 g minced meat (beef) (organic)
  • 350 g squash, diced
  • 1 dl vegetable bouillon or white wine
  • 2 tbsp currants
  • a little cayenne pepper
  • 1 tsp paprika
  • salt and pepper to taste
  • a little ras el hanout
  • 0.5 bunch coriander
  • 0.5 bunch peppermint
To stuff & bake the peppers
  • 6 coloured peppers
Yoghurt dressing
  • 500 g plain greek yoghurt
  • 0.5 organic lemon, use grated zest and juice
  • 2 tsp olive oil
  • a little Oriental spice mix (e.g. sumac)
  • herb salt to taste
  • One wide, greased ovenproof dish
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And that's how it's done
And that's how it's done
Place the couscous in a bowl, pour in the boiling salted water, cover and leave to absorb for approx. 10 mins. Separate the couscous with a fork. Heat the oil in a pan, sauté the spring onions (set aside the greens), add the garlic, cook briefly. Add the squash and cook for approx. 3 mins. Add the mince, pour in the bouillon or wine, bring to the boil, add the currants, reduce the heat, simmer for approx. 5 mins. Season the filling. Remove the pan from the heat, mix in the herbs and reserved onion greens.
To stuff & bake the peppers
Slice a lid approx. 3 cm wide off the top of each pepper, remove the seeds and white membranes, place in the prepared dish. Stuff the peppers with the filling, place the lids on top. Roast for approx. 25 mins. in the centre of an oven preheated to 180°C.
Yoghurt dressing
Mix the yoghurt with the lemon zest, juice and oil, season the dressing, serve with the peppers.