Preheat your oven to 200°C (or 180°C for fan ovens, gas mark 6). Slice off the tops of your colorful bell peppers, remove the seeds, and carve spooky faces into them.

Toast the pine nuts in a dry skillet over medium heat for about 3-4 minutes until golden and fragrant. Set aside.

In the same skillet, heat olive oil over medium heat, then sauté the chopped red onion until softened, about 8-10 minutes. Stir in minced garlic, chopped pepper offcuts, and diced aubergine, cooking for an additional 10 minutes.

Mix in your chosen mixed grains and sundried tomato paste, warming for 2-3 minutes. Remove from heat and fold in lemon zest, fresh basil, and toasted pine nuts.

Stuff each carved pepper with the warm grain mixture, press down gently, then place the tops back on. Arrange the peppers upright in a roasting tin.

Cover the roasting tin with aluminum foil and bake for 35 minutes. Remove the foil for the last 10 minutes to allow the tops to crisp up.