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Quorn Pumpkin Peppers

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

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! Serve with our Mini Halloween Pies and Spooky Sausage Rolls for a fangtastic feast!

Spooky Vegan and Vegetarian Halloween Recipes Easy Vegetarian Meals For Kids Meat Free Sausage Recipes

Serves 4

40 mins

Easy

Quorn Vegetarian Cocktail Sausages in branded packaging. Two packs of 24 and 14 sausages.

Made with Quorn Vegetarian Cocktail Sausages

See product See recipes

High in Protein

Low in Saturated Fat

Source of Fibre

Cook mode (Keep screen awake)

Ingredients

  • 100g Quorn Cocktail Sausages, diced
  • 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, diced cocktail sausages, 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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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! Serve with our Mini Halloween Pies and Spooky Sausage Rolls for a fangtastic feast!

Serves 4

40 mins

Easy

Ingredients

  • 100g Quorn Cocktail Sausages, diced
  • 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, diced cocktail sausages, 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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