• Angelica Larsson

Jack-O-Lantern Stuffed Paprikas | Vegan-gluten free | Halloween

Uppdaterat: 10 mars 2021

Now add the crushed tomatoes, beans, marjoram, cayenne pepper, black pepper, salt and vegetable stock. Stir every now and again until the vegetable cube has dissolved then pop a lid on and allow to simmer on low heat for 20-30 minutes.

While making some stuffed paprikas a while back I thought to myself how they kind of look like pumpkins and maybe I should make stuffed pumpkins for Halloween.

Well that idea strayed from that back to simply using the paprika and decorate them to Halloween pumpkins and much to my delight many have had the same idea before which is such a fun coincidence.



Serves 4-6 people.


What you need for stuffing:


250g vegan mince

200g crushed tomatoes

1/2 dl (0.2 cups) kidney beans

1/2 dl (0.2 cups) borlotti beans

1/2 dl (0.2 cups) chickpeas

1/2 dl (0.2 cups) black beans

1 can of white beans

1 vegetable cube

3 garlic cloves

1 onion

1 tbsp marjoram

1/2 tsp cayenne pepper

Salt and black pepper to taste

Olive oil


4-6 paprikas (I prefer red and orange)



Begin with chopping up the onion and mincing the garlic. Add olive oil into a deep pan and bring to medium high heat, add the onion, garlic and fry until translucent. Next add the vegan mince and fry until it gets some colour.


Now add the crushed tomatoes, beans, marjoram, cayenne pepper, blackpepper, salt and vegetable stock. Stir every now and again until the vegetable cube has dissolved then pop a lid on and allow to simmer on low heat for 20-30 minutes.


Preheat the oven to 200℃ (395℉)


Wash the paprikas then slice of the top in a jagged pattern and set them aside. Remove the seeds and the flesh on the inside and cut out a pumpkin face on the side so it looks like a small pumpkin.


Now fill up the paprikas and secure the lid with a toothpick. Cover them with tinfoil and bake in the lower part of the oven for 30-40 minutes.

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