Finding fun & easy Halloween-themed dishes that are not laced with sugar can be quite the challenge.

Everything I’ve come across sofar has been of the ‘candy-upcycling’ variety (guilty as charged), but in the wholesome, real-food department, there isn’t so much to stick your fangs in…

I’m not sure why that is though, as a few tricks are enough to transform beautiful, healthy everyday dinner dishes into fantastic Halloween centre-pieces.

Proof if you ever needed one with these pesto-studded, couscous- & veggie-filled vegetarian stuffed peppers.

Very quick & super easy to prep, healthy and satisfying all at once, they’re all treat & no tricks!

Vegetarian Stuffed Peppers (vegan version included) (served 4)

Ingredients:

• 4 orange peppers
• 100g Israeli couscous
• 1 yellow pepper, finely chopped
• 1 chilli pepper, finely chopped
• 1 yellow onion, finely chopped
• 1 big carrot, finely chopped
• 2 tbsp pesto (I used this one from Borough Olives)
• 1 ball of mozzarella, shredded (skip for a vegan version)
• 1 tsp red chilli flakes
• 1 tsp sumac
• 1 tsp oregano
• olive oil, salt, pepper

1. Pre-heat the oven to 180°C

2. Cut the tops of the orange peppers and remove the core & seeds. Using a sharp knife, carefully carve eyes and a mouth in each of them, season the inside of each pepper with salt & pepper, then set aside.

3. Cook the couscous in boiling salted water according to packaging instruction, then drain and set aside to cool.

4. Heat up 1 tbsp of olive oil in a frying pan, then add the chopped yellow pepper, onion, chilli pepper and carrot and cook until soft and golden.

5. In a big bowl, mix together the cooked couscous, vegetables, pesto, mozzarella and spices. Season to taste and mix thoroughly.

6. Stuff the peppers with the couscous mixture, place the tops back on and place the peppers in an oven-proof dish.

7. Bake for 40 min. Serve immediately (they’re especially great with a nice green salad on the side).

PS: You can also make the whole thing in advance, in which case you’ll want to slightly reduce the cooking time to 35 minutes, and stick the dish into a hot oven (180°C or so) for 10-15 min to re-heat.