Fun & Tasty Halloween Stuffed Mummy Peppers!

If you’re planning to throw a Halloween themed dinner party this year or simply want to make a fun Halloween supper for the family then our Halloumi Stuffed Mummy Peppers With Honey & Thyme Drizzle are the perfect choice. We’ve even created a meaty version of this dish too, just scroll down to the Authors Notes section at the bottom. The meaty version is delicious too and well worth a try.

For a fun and tasty Halloween treat for dessert why not get your creative juices flowing by making our Halloween Witches Broth Cups. They’re great fun to make with the children and look super too!

Halloween Recipe

Halloumi Stuffed Mummy Peppers With Honey & Thyme Dressing;

Prep Time; 10 MinsHalloween Stuffed Peppers
Cook Time; 20-25 Mins
Servings; 4

Ingredients;

4 Large Red Peppers (Plus stalks)
100g Leeks
20g Butter
300ml Low Salt Vegetable Stock
12 Cherry tomatoes – Halved
100g Couscous
250g Halloumi Cheese
30g Black Olives – Stoned & halved

Dressing;

1Tbsp Honey
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Sherry vinegar
1/2 tsp Dijon mustard
Handful fresh thyme leaves
Salt & black pepper to season

8 Pairs of fondant eyes!
1 x 250g Pack of pre-made puff pastry
1 Egg – Egg white only (or splash of milk)

Method;

  1. Pre-heat the oven to 170C.
  2. Wash and drain the couscous in a sieve, add to a bowl and cover with the hot vegetable stock. Cover and leave for 10 minutes.
  3. Wash the peppers and dry. Carefully cut each pepper in half, cutting through the stalk. Remove and seeds. Set to one side
  4. Wash and finely chop the leek, melt the butter in a pan and once melted gently fry the leeks until soft. Add the cherry tomatoes and olives to the pan and continue to cook for a further 1-2 minutes.
  5. Slice the halloumi into strips and place under a medium grill or on a griddle pan for 5 minutes to bring out the flavour.
  6. Fluff the couscous using a fork and season with a little salt and black pepper. Add the leeks, tomatoes and black olives.
  7. Spoon the couscous mixture into the pepper halves, compacting gently. Top with slices of grilled halloumi cheese.Halloween Stuffed Peppers 2
  8. Roll the pastry onto a chopping board. Using a sharp knife or pizza cutter cut strips of the pastry about 5mm wide. Wrap the pastry over the top of the peppers and halloumi cheese to create a mummy effect!
  9. Brush the pastry all around with a little egg white (or milk)
  10. Place on a baking tray in the middle of the oven and cook for 15-20 minutes being careful not to burn the pastry.
  11. Whilst the peppers are cooking begin to prepare the dressing. Simply place all the ingredients into a small bowl and mix well.
  12. Remove peppers from the over. Add a pair of fondant eyes to each pepper half and finally drizzle with the honey and thyme dressing.
  13. Serve & enjoy.

Authors Tips;

If vegetarian dishes are not your thing then you must give our meaty version a go! Simply make the following amendments to the recipe;

  • Reduce the amount of couscous to 75g
  • Reduce veggie stock to 225ml
  • No butter required
  • Add 3 good quality pork and apple sausages (Cumberland works well too)

Follow the method above changing Step 4 only; Remove the outer skin of the sausage, add the sausage meat to the frying pan and fry with the leek, breaking the sausage into small pieces as it cooks. There’s no need to use butter as the fat in the sausages should be sufficient. Cook for 7 minutes or until the sausage is cooked. Add the cherry tomatoes and olives, fry for 1 minute. Remove from the heat and pat dry with a little kitchen paper to remove any excess fat before adding to the couscous mixture.

You’ll only use a small amount of puff pastry for this recipe. Pre-made puff pastry can be frozen and used at a later date. Alternatively why not try making our Rich Guinness And Steak Stew served with a puff pastry lid, it’s delicious and an ideal choice for a cold, Autumnal evening.

Happy Halloween Everyone!

Lorraine

A lover of food, travel & all things creative. Since graduating with a BA Hons in Product & Industrial Design, I have spent the past 15 years working within the design industry. I enjoy flicking through cookbooks, design magazines & Pinterest searching for new recipes & home décor ideas!