Skip to main content
Search

Quorn Pumpkin Peppers

Rate this recipe

Four yellow peppers carved like jack-o-lanterns and stuffed with wild rice, vegetables, and diced Quorn Pieces.

These Halloween stuffed peppers with Quorn Pieces are great fun for the kids to make – they can even lend a helping hand when cutting out the faces on the peppers. Alternate the rice filling for couscous or brown rice and use different coloured peppers to switch things up!

Cooking For Kids Fillets & Pieces

Serves 4

40 mins

Easy

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

See product See recipes

Low in Fat

Good Source of protein

Good source of fibre

Cook mode (Keep screen awake)

Ingredients

  • 100g Quorn Pieces, defrosted
  • 50g wild rice
  • 50g courgette, grated
  • 50g carrot, grated
  • 1 tbsp. toasted pumpkin seeds
  • 1 tbsp coriander, chopped
  • ½ tsp. smoked paprika
  • 1 tbsp. lemon juice
  • Salt and pepper

Method

  1. Cook the wild rice as per pack instructions. Drain and set to one side.
  2. Using a small serrated knife slice the tops off each pepper keeping the green stems on and de-seed. Use the knife to create two triangle shaped eyes, a nose and a spooky mouth on each pepper.
  3. Bring a large pan of water to the boil. Blanch the peppers and lids in the boiling water for 5 minutes. Place the peppers onto a baking tray.
  4. To make the filling, place the cooked wild rice, Quorn Pieces, courgette, carrot, pumpkin seeds, coriander, smoked paprika and lemon juice into a bowl and mix well. Season to taste.
  5. Spoon the filling into the blanched peppers and top with a pepper lid.
  6. Pre-heat the oven to 180C (fan)/ 200C/400F/gas mark 6.
  7. Cook in a pre-heated oven for 20 minutes.

Recipe Inspiration

See all recipes

The nation has spoken

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Rate

By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.

Quorn Pumpkin Peppers

These Halloween stuffed peppers with Quorn Pieces are great fun for the kids to make – they can even lend a helping hand when cutting out the faces on the peppers. Alternate the rice filling for couscous or brown rice and use different coloured peppers to switch things up!

Serves 4

40 mins

Easy

Ingredients

  • 100g Quorn Pieces, defrosted
  • 50g wild rice
  • 50g courgette, grated
  • 50g carrot, grated
  • 1 tbsp. toasted pumpkin seeds
  • 1 tbsp coriander, chopped
  • ½ tsp. smoked paprika
  • 1 tbsp. lemon juice
  • Salt and pepper

Method

  1. Cook the wild rice as per pack instructions. Drain and set to one side.
  2. Using a small serrated knife slice the tops off each pepper keeping the green stems on and de-seed. Use the knife to create two triangle shaped eyes, a nose and a spooky mouth on each pepper.
  3. Bring a large pan of water to the boil. Blanch the peppers and lids in the boiling water for 5 minutes. Place the peppers onto a baking tray.
  4. To make the filling, place the cooked wild rice, Quorn Pieces, courgette, carrot, pumpkin seeds, coriander, smoked paprika and lemon juice into a bowl and mix well. Season to taste.
  5. Spoon the filling into the blanched peppers and top with a pepper lid.
  6. Pre-heat the oven to 180C (fan)/ 200C/400F/gas mark 6.
  7. Cook in a pre-heated oven for 20 minutes.
Thank you for downloading the Quorn Pumpkin Peppers Recipe.