Sweet roasted peppers stuffed with tuna, rice, tomatoes, onion, garlic and topped with cheese
Pumpkin Face Stuffed Peppers

These cute Pumpkin Face Stuffed Peppers are a fun meal to have with the family at Halloween. Or you may just want to try a new stuffed pepper recipe that works well on the gestational diabetes diet.

For this recipe, I use orange peppers to make them look more like pumpkins, but yellow and red peppers work well too. I don’t tend to use green peppers for stuffing as much as they aren’t as sweet, but they can of course be used instead if you prefer.

I use tuna in this recipe, but the tuna can easily be replaced with beef, pork, chicken, or Quorn mince depending on what you have and what you like.

Pumpkin Face Stuffed Peppers

Pumpkin Face Stuffed Peppers

Sweet roasted peppers stuffed with tuna, rice, tomatoes, onion, garlic and topped with cheese
5 from 1 vote
Print Pin
Course: Main Meals
Cuisine: British
Diet: Diabetic, Gluten Free
Keyword: peppers, stuffed pepper
Free or Subscription Recipe: Free Recipe
Free from: coconut, dairy, eggs, gluten, nuts
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 5 peppers
Calories: 292kcal
Author: Jo Paterson


  • 5 large peppers
  • 2 tins tuna (145g tins)
  • 250 grams cooked brown rice (1 microwave pouch or leftover cooked rice)
  • 1 medium red onion finely chopped
  • 1 whole cloves of garlic crushed
  • 400 grams tinned chopped tomatoes drained, juice reserved
  • 100 grams roasted red peppers in brine, chopped
  • 2 teaspoon dried oregano
  • 15 whole black olives sliced
  • 1 good pinch salt & freshly ground black pepper
  • 150 grams cheddar grated
  • 2 tablespoon olive oil


  • Slice the top off of each pepper (approx. ⅓rd way down so that you create a 'lid') and carefully remove the seeds in the middle.
    Slice a small slice of pepper off the bottom of each one to allow the peppers to stand upright without falling over, then carve out the pumpkin face.
    Keep any good pieces of pepper to chop and add back into the filling, then set the peppers aside
  • Add the chopped onion to a pan with a drizzle of olive oil and heat on medium, cooking until translucent
  • Add the crushed garlic to the pan, stir, allow to cook for a minute and then add the cooked rice and stir through
  • Preheat the oven to 180°c (fan)
  • Strain the tin of chopped tomatoes in a sieve over a bowl, reserving the tomato juice for later, then pour the chopped tomatoes into the pan and stir
  • Add the oregano, sliced olives and a few spoonfuls of the reserved tomato juice as necessary to moisten the filling. Add more tomato juice as needed and salt & freshly ground black pepper to your taste
  • Spoon the filling into each pepper, sprinkle with grated cheddar, place the tops back onto the peppers, drizzle with olive oil and bake in the oven for 25-35 minutes or until cooked through and just carmelising at the edges.
    Serve the peppers with plenty of green salad or green vegetables.


The filling in the peppers can be changed to suit your tastes and tolerance to carbs. If you tolerate couscous, or quinoa better than rice, switch for those instead
NOTE: It is important to use high protein in this dish to help pair the carbs, therefore if you do not use tuna, it should be replaced with chicken, turkey, beef, pork, or Quorn mince because vegetables and/or beans, legumes etc will be too high in carbs and will cause higher blood glucose levels


Calories: 292kcal | Carbohydrates: 27g | Protein: 11g | Fat: 17g | of which saturates: 7g | Fibre: 6g | of which sugars: 7g