Bell Pepper Jack O'lanterns
with mummified potatoes
Scary peppers stuffed with spiced mince and topped with melted cheese make for the perfect jarring Jack O'lanterns this spooky season.
Allergens:
Milk
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Bell Pepper
240 grams
Irish Beef Mince
100 grams
Chorizo
(Contains Milk)
2 unit(s)
Garlic
2 sachet(s)
Central American Style Spice Mix
50 grams
Grated Cheese
(Contains Milk)
500 grams
Baby Potatoes
1 tin(s)
Tomato Paste
65 grams
Creme Fraiche
(Contains Milk)
1 pack(s)
Sweetcorn
2 unit(s)
Tomato
5 grams
Coriander
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4169 kJ
Energy (kcal)996 kcal
Fat51 g
of which saturates24.6 g
Carbohydrate84 g
of which sugars27 g
Dietary Fiber1.9 g
Protein54.6 g
Cholesterol0 mg
Salt4.41 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces.
- Pop onto a lined baking tray. Drizzle with oil and season with salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on one-half of the baking tray (leaving room for the peppers).
- Roast on the top shelf of the oven until golden, 25-35 mins.
2
- Cut the caps off the peppers and remove the core and seeds (reserve the caps for serving).
- To create your Jack O'lanterns, carefully cut out scary faces with a knife.
- When the potatoes have been cooking for 15 mins, place the peppers—open-side up with the caps next to them—on the tray alongside (use two baking trays if necessary).
- Return to the oven for remaining time, 15-20 mins.
Little Chef's TIP: Kids can help to carve the spooky shapes.
3
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Chop the tomatoes into 1cm chunks.
- Drain the sweetcorn in a sieve.
- Roughly chop the coriander (stalks and all).
- In a bowl, combine the corn, tomato and half the coriander. Toss with a drizzle of oil, salt and pepper.
4
- Place a pan over medium-high heat (without oil).
- Fry the beef and chorizo until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is cooked when no longer pink in the middle.
- Add Central American spice and garlic. Fry for 30 secs.
- Add tomato paste, ½ tsp sugar (per 2P) and 75ml water (per 2P). Cook for 2-3 mins. Season to taste with salt and pepper.
TIP: Add a splash of water if you feel the mince is too dry.
5
- Remove the peppers and the caps from the oven.
- Stuff the peppers with the spiced mince.
- Sprinkle the cheese on top.
- Return to the oven (with caps on the side) until the cheese has melted, another 5 mins.
Little Chef's TIP: Have the kids help stuff the pepper.
6
- Divide the bell pepper Jack O'lanterns between plates.
- Sprinkle with remaining coriander. Place the caps back on top.
- Add the salsa and roasted potatoes alongside.
- Drizzle half the creme fraiche over the potatoes to create mummy-like strips.
- Serve any remaining creme fraiche on the side.
