Quorn Pumpkin Peppers

These Halloween stuffed peppers with Quorn Cocktail Sausages 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


125 kJ
(Per serving)

4.6 g of fat

Made with Quorn Pieces

Low in fat
Good source of protein
Good source of fibre


  • 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


  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.

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