Bleeding Halloween Heart Peppers
by J_C • 2026
Why some badges are missing
- Not vegan: lean beef mince → try plant-based mince
- Not vegetarian: lean beef mince → try plant-based mince
- Not dairy-free: mozzarella cheese → try vegan cheese
- Not low-FODMAP: brown onion → try spring onion greens (green tops only, or a pinch of asafoetida)
- Not low-histamine: crushed tomatoes or tomato purée → try roasted red pepper purée
- Not kidney-friendly: lean beef mince
Based on listed ingredients — always check labels for allergies.
About this recipe
These Bleeding Halloween Heart Peppers offer a delightfully gruesome twist for your festive table. Crafted from sweet red peppers, these savoury 'hearts' are filled with a hearty meat and vegetable mixture. Designed to slowly 'leak' filling, they create a perfect, stomach-churning yet delicious culinary surprise that will both thrill and feed your ghoulish guests this season.
Prep
30m
Cook
50m
Rest
5m
Serves
Rating
—
Total time · 1h 20m
Ingredients
Kitchen HelpShopping list
4 string large red bell peppers — deep red
1 tbsp olive oil — for brushing
350 g lean beef mince — (12 oz)
1 large brown onion — finely diced
2 string garlic cloves — minced
1 tbsp olive oil — for cooking
400 g crushed tomatoes or tomato purée — (14.5 oz tin)
1 tbsp tomato paste
1 tsp dried oregano
0.5 tsp red pepper flakes — optional, for spice
0.5 tsp smoked paprika — adds a dark, deep colour
100 ml beef or vegetable stock — (3.5 fl oz)
2 pinches salt — to taste
2 pinches black pepper — freshly ground, to taste
150 g mozzarella cheese — shredded (do not buy pre-shredded)
30 g parmesan cheese — finely grated
Tools
- · large frying pan
- · skillet
- · baking dish
- · loaf tin
- · wooden spoon
- · paring knife
Instructions
Step by step
- 1
Wash the red peppers and dry them thoroughly.
- 2
Carefully cut off the tops of the peppers to create a lid. Remove the core, white membrane, and seeds from inside the pepper cavity.
- 3
Create 3-4 small, irregular-shaped holes in the front third of each pepper. Brush the entire outside of the peppers and lids lightly with olive oil.
- 4
Heat the cooking olive oil in a large frying pan or skillet over medium-high heat.
- 5
Add the beef mince and cook until browned, about 5-. Drain excess fat if necessary.
- 6
Add the finely diced onion and cook until softened, about . Add minced garlic and cook for more.
- 7
Stir in the tomato paste, crushed tomatoes, dried oregano, red pepper flakes, smoked paprika, and beef stock. Season generously with salt and pepper.
- 8
Reduce heat to low and simmer, uncovered, for , stirring occasionally.
- 9
Preheat your oven to 190°C (375°F/Gas 5).
- 10
Remove the ragu from the heat. Stir in the shredded mozzarella and grated parmesan until melted.
- 11
Stand the peppers upright in a baking dish and spoon the hot ragu into each pepper until filled. Place the lids on top.
- 12
Bake for 20-, until the peppers are just tender but still hold their shape.
- 13
Remove from the oven and let the peppers rest in the dish for . Transfer carefully to serving plates.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
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