Stuffed Cap-O-Lanterns

Prep Time
30 mins
Cook Time
45 mins
These spooktacular stuffed capsicums make for a perfect Halloween family dinner before a big night of trick-or-treating.
Author: Emily Leffers
Stuffed Cap-O-Lanters


  • 4 large capsicums
  • 2 tbsp olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 300g beef mince
  • 1 tbsp Rub & Grub Greece Lightning
  • 1/2 cup fresh flat-leaf parsley leaves, roughly chopped
  • 1/2 can (200g) diced tomatoes
  • 1/2 cup white long-grain rice (we like to use basmati)
  • 1/2 cup cold water
  • 1/4 cup chicken stock
  • Salt & pepper, to season


  1. Preheat oven 180°C/160°C fan-forced. Cut the tops off the capsicums keeping them to one side. Remove the seeds and white membrane and discard. Use a small sharp knife, carve out your spooky faces into the sides. Chop any offcuts into small pieces and set aside.
  2. Heat 1 tbsp oil in the pan, cook the onion in the oil for 3 minutes or until softened. Stir in the garlic, cook for 1 minute or until fragrant. Add mince, breaking it up as it browns. Add Rub & Grub Greece Lightning, parsley, tomato, capsicum offcuts, rice, chicken stock and cold water. Season with salt and pepper. Bring to a boil then reduce to a low heat and simmer for 5 minutes or until sauce starts to thicken. Remove from heat.
  3. Divide mince mixture evenly between capsicums. Place reserved tops on each stuffed capsicum. Put capsicums in a deep roasting tin and drizzle with remaining oil. Bake for 45 minutes or until capsicums have softened and skins start to darken.