Tilly Note: "I love carving pumpkins for Halloween but my goblin heads are pretty awesome too, and they’re delicious!"
Makes 4 heads
4 sweet peppers e.g. 2 red, 2 yellow
200g cooked rice
125g mozzarella, chopped
4 spring onions, finely chopped
120g tinned black eyed beans, drained and rinsed
4 tbsp passata
Salt and pepper
Drizzle of olive oil
Pre-heat the oven to 200C/180Fan. Line a baking tray with parchment paper.
Using a sharp knife, carefully cut out eye shapes, noses, and a spooky smile to form scary faces.
Cut off tops and cut a little off the bottoms – just enough so the peppers can stand up steadily without falling over.
Scoop out the seeds and discard.
Place the cooked rice in a large glass bowl and add the mozzarella, spring onions and black eyed beans. Season with a pinch of salt and pepper, add a drizzle of olive oil and mix.
Place the peppers on the lined baking tray and spoon the rice into them.
Spoon the passata/blood on top of the rice-filled goblin heads – be as messy as you like, it doesn’t matter, it only adds to the gore-factor!
Place in the oven (be careful when placing them in so they don’t topple over) and cook for 15-20 minutes.