• 500g lean beef mince
  • 1/2 medium onion, finely chopped
  • 1/4 cup tinned tomato
  • 1 tsp tomato puree
  • 1/2 cup frozen peas
  • 2 cups pumpkin, diced
  • 1 tsp cayenne pepper (adjust according to heat preference)
  • 1 tsp ground cumin
  • 1 tsp salt (adjust according to taste)
  • 1 tsp ground black pepper
  • 1 tsp brown sugar
  • 2 large garlic cloves, minced
  • Olive oil
  • Butter


  1. Slice roughly 1 centimetre off the top of each pepper, remove seeds and using the tip of a sharp knife, carve out eyes, nose and mouth to resemble a Halloween Jack-O-Lantern. Set the peppers aside.
  2. Light your CobbleStone and allow to burn for 5 minutes or until smoking stops.
  3. Place Frying Dish onto your COBB and allow to heat. Once hot, add oil, onion and garlic and fry till translucent.
  4. Add mince and brown slightly. Add cayenne pepper, cumin, salt, pepper and allow to cook, roughly 5-8 minutes.
  5. Add tomato, tomato puree, sugar and peas and cover with the dome. Once liquid has reduced, uncover and fill mince into the peppers (roughly ¾ of each pepper).
  6. In the same Frying Dish, add cubed pumpkin and 1/2 cup of water. Cover with the Dome Lid and allow to steam until soft.
  7. Once soft, add 1 Tablespoon of butter, salt, and pepper to taste. Mash till soft and fluffy and spoon over the mince. Sprinkle with cheese if desired.
  8. Remove Frying Dish and place peppers on the Fenced Roast Rack. Put Dome Lid on and allow to cook until peppers are soft (roughly 25 minutes).

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