Spooky Stuffed Peppers and Meringue Bones

peppers header

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.




  • 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



  • 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.


  • 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




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