The peppers think they can take over, but we are on a mission to stop them.
Eat them and defeat the peppers in this epic battle!
Are you ready to stuff the peppers?
Pepper facts
Appearance:
Smooth ‘n’ shiny on th e outside, monstrous on the inside!
Skills:
Multi-coloured masters, Ability to stand up on own.
Crunch Factor:
High crunch risk – 7/10
Tactics:
Slice ’em up and
eat them raw!
We asked around the veg patch for jokes…
Discover the veg!
To be able to Eat and Defeat the Veg, you need to know all their little tricks.
Click below to discover their strengths, weaknesses, and more…!
cooking with Peppers!
Are you ready to tackle the peppers? Let’s cook…
Chilli Quest
Serves: 4
Prep time: 15 mins
Cook time: 45-50 mins
Ingredients:
Chilli:
1 tbsp oil
200g beef or pork mince, or veggie alternative
1 onion, chopped
2 carrots, diced
100g butternut squash, diced (frozen pre-diced is fine)
1 red pepper, diced
150ml water
1 tsp garlic powder (optional)
400g tomatoes, chopped (or 1 400g tin chopped tomatoes)
100g sweetcorn (tinned or frozen (optional))
1 400g tin kidney or black beans, drained and rinsed
1 tsp chilli powder
1 tbsp tomato puree
1 x veg stock cube
Cauliflower Vegetable Rice:
1 mug rice (ideally basmati, but you can use others and just check package instructions for how long it takes to cook)
2 mugs water
1 tsp turmeric powder
½ head cauliflower, grated
1 red pepper, diced
100g peas (frozen is fine)
Veg Portions / Serving: 4
The vegetables have been spotted in the deep dark jungles of Central and South America.
These fiendish vegetables have disguised themselves inside favourite chilli dishes such as tacos, fajita, and nachos.
Your mission is to find them, eat them to defeat them and then let out our victory cheer…
HASTA LA VISTA VEGGIES!
Find out more about Eat Them To Defeat Them at eatthemtodefeatthem.com
Method:
Here’s our recommended recipe, or you can simply adapt your own recipe – just keep the veg chunky and serve with a reminder to the children to Eat Them to Defeat Them and say “Hasta la vista veggies!”
Heat a large frying pan or saucepan over medium heat and add the oil, then fry the mince, onion, carrot, squash, and red pepper until the vegetables begin to soften, about 10 mins. If using veggie mince, add to the pan at the next step.
Add the tomato puree, garlic, tomatoes, sweetcorn if using, kidney beans, chilli powder, water and veg stock cube to the pan (and veggie mince, if using), reduce the heat to a simmer and continue to cook for 20 – 25 mins to allow the chilli to cook out and thicken.
Whilst the chilli is cooking, place the rice, water and turmeric in a saucepan and bring to the boil, then reduce the heat and simmer for 12-15 mins, or until the rice is almost completely cooked through. Stir in the grated cauliflower, diced red pepper, and peas. Cover the pan and continue to cook until the rice softens, and the vegetables are cooked through (add a little extra splash of water and give a few more mins if the rice or veg aren’t soft enough). Serve with the chilli.
Couscous Clash
Serves: 4
Prep time: 20 mins
Cook time: 40 mins
Ingredients:
1 tbsp oil
1 red onion, diced
100g chicken (skinless, boneless thigh or breast), chopped into bite size pieces (or veggie alternative)
1 tsp cumin powder
1 tsp paprika
1/2 tsp cinnamon
1 tsp turmeric
1 red pepper, diced
1 courgette, diced
100g butternut squash (optional – frozen pre-chopped is fine)
1 400g tin chickpeas, drained and rinsed
1 400g tin chopped tomatoes
50g peas (frozen is fine)
50g sweetcorn (frozen is fine)
For the couscous:
1 mug of couscous
1 1/2 mugs boiling water
30g butter or plant-based alternative, diced
Handful of chives or fresh parsley, chopped (optional)
Veg Portions / Serving: 2.5
The vegetables are taking over the deserts of North Africa and Arabia.
They have been spotted emerging from the great sand dunes of the desert and have now stormed the couscous.
Your mission is to find them, eat them to defeat them and raise loud the victory cry…
BRING IT ON VEGGIES!
Find out more about the Eat Them to Defeat Them campaign at eatthemtodefeatthem.com
Method:
Here’s our recommended recipe, or you can simply adapt your own recipe – just keep the veg chunky and serve with a reminder to the children to Eat Them to Defeat Them and get them to say “Bring it on veggies!”
Heat the oil in a large frying pan set over low-medium heat. Add the red onion and cook gently, stirring often until it starts to soften (usually about 5 mins).
Add the chicken and cook until it starts to colour and is cooked through, about 5 mins. (If using veggie alternative, check how long it will take to cook – most can be added with the veg later on as they cook in just a few mins).
Add the red pepper, courgette, butternut squash if using, and chickpeas. Continue to cook about 10 mins, until the vegetables begin to colour and soften, add the spices and cook for another minute, then finally add the chopped tomatoes, peas and sweetcorn (and veggie alternative, if using) and cook through for another 5-10 mins until everything is cooked and softened.
In a separate bowl, add the couscous and boiling water, then quickly cover with a lid, cling film or upturned plate. Allow to sit and steam for 5-10 mins, until the liquid is absorbed and the couscous is fluffy. Add the diced butter to the top of the couscous and stir through with a fork, fluffing the couscous as you go, then taste and add a little salt and pepper if you feel it needs it. Stir the couscous through the veg, or serve alongside the veg-packed tagine. Add the chopped herbs, if using, and serve immediately.
Pizza
Serves: 4
Prep time: 15 mins
Cook time: 30 mins
Ingredients:
Base:
200g pizza base mix (plus extra for dusting)
1 courgette or carrot, grated
125ml tepid water
Basic topping:
8 heaped tbsp tomato pizza sauce or passata
50g cheddar cheese or plant-based alternative, grated
Veg topping suggestions (offer kids a few options of chunky veg and try to put at least two on the pizza, along with some of their favourite other toppings if you like):
Sliced tomatoes
Sliced red onion
Sliced courgettes or aubergines (chargrilled frozen ones are perfect for this)
Sliced peppers (frozen is fine)
Sliced mushrooms (fresh or frozen)
Butternut squash chunks (fresh or frozen)
Sweetcorn (tinned or frozen)
Veg Portions / Serving: 1
A pizza slice with plenty of vegetables. We have suggested a super tasty and healthy version with a veg stuffed pizza crust and chunky veg topping, but you can use any pizza slice as long as it has a vegetable topping. The secret will be to keep it fairly chunky so the kids can find it, and to serve with a reminder to the children to Eat Them to Defeat Them and say “This slice is mine!”
Method:
Preheat your oven to gas 8/450°F/220°C. In a suitable bowl, add the pizza base mix, grated courgette or carrot and tepid water, using your hands to bring all of the ingredients together to form a dough.
Sprinkle a work surface with a little extra of the base mix or plain flour, and continue to knead the dough (just fold it in on itself and push down hard on it over and over) for about five minutes until the dough has a smooth outer texture.
Roll the dough into a roundish thin shape and place onto an oiled baking sheet. Evenly spread the tomato pizza sauce on the pizza base, add the sliced vegetables to the top making sure that they are evenly spaced, and top with the grated cheese or plant-based alternative.
Place the pizza into the preheated oven and continue to cook until golden brown and well risen, about 5-10 mins. Remove from the oven, then portion and serve.