Annabel Karmel is the UK's no. 1 children’s cookery author, bestselling international author, and a world-leading expert on devising delicious, nutritious meals for babies, children and families. Here's a really fun recipe to cook with the kids, Spooky Stuffed peppers and Meringue Bones. Traditionally this is made at Halloween but can be a super tasty dish to make all year round.

INGREDIENTS

• 4 peppers (mixed colours)
• 125g long grain rice
• 100g wedge of pumpkin
• 2 tbsp sunflower oil
• 8 spring onions, thinly sliced
• 1 large clove garlic., crushed
• 2 tsp fresh thyme leaves, chopped
• 100g chicken (uncooked)
• 12 cherry tomatoes, quartered
• 40g freshly grated parmesan
• 2 tsp sweet chilli sauce
• 2 tsp soy sauce
• 2 egg whites
• 100g caster sugar

METHOD

FOR STUFFED PEPPERS

• Preheat the oven to 200C (180C Fan)
• Cook the rice in boiling water according to the packet instructions and drain.
• Cook the pumpkin or squash in boiling water for 5 minutes and drain. Alternatively you could steam the pumpkin for 5 minutes.
• Heat the oil in a frying pan.
• Add the spring onions , garlic and thyme and fry for 2 minutes.
• Add the chicken, rice, pumpkin and tomatoes. Fry for 2 minutes.
• Add the cheese, soy sauce and sweet chilli sauce. Toss over the heat and season.
• Slice the tops off the peppers, reserving the lids. Remove the seeds from the inside.
• Carve scary faces from one side of each pepper using a pointed sharp knife.
• Fill the peppers with the rice mixture and put the tops back on.
• Arrange the peppers on a baking sheet. Cover with the tops of the peppers and bake in the oven for 30 minutes until the peppers have softened.

FOR MERINGUE BONES

• In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
• Gradually add the sugar one tablespoon at a time, beating on high until stiff peaks form.
• Place the mixture in a piping bag with a plain nozzle.
• On parchment lined baking sheets, pipe meringue into a log approx. 8 cm long. Pipe 2 x 2.5cm balls on opposite sides of each end of the log. Repeat with the remaining meringue.
• Bake at 100C for 1 ½ hours or until firm. Remove to wire racks. Store in an airtight container