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Spooky Stuffed Peppers

These festive stuffed peppers feature colorful bell peppers filled with a savory mixture of ground meat or lentils, rice, onions, and garlic, topped with gooey melted cheese and a sprinkle of paprika. Baked until tender and bubbly, they combine satisfying textures with a fun Halloween twist, perfect for a casual or special occasion meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers assorted colors, tops cut off and seeds removed
  • 1 lb ground meat or lentils optional: swap with cooked quinoa for vegetarian
  • 1 cup cooked rice brown rice adds nuttiness, jasmine adds aroma
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup shredded cheese cheddar or mozzarella, divided
  • 2 tablespoons herbs chopped parsley or cilantro
  • 1 teaspoon paprika for topping and flavor
  • 1 teaspoon spices smoked paprika or chili powder

Equipment

  • Chef’s knife
  • Sauté pan
  • Baking dish
  • Spoon or piping bag
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 190°C (375°F) and prepare a baking dish.
  2. Using a sharp chef’s knife, cut the tops off the bell peppers and carefully scoop out all seeds and membranes, creating a hollow cavity for the filling.
  3. In a sauté pan, heat a splash of oil over medium heat and sauté diced onions and minced garlic until fragrant and translucent, about 5 minutes. You’ll notice a lovely aroma and the onions turning slightly golden.
  4. Add the ground meat or lentils to the pan, breaking it apart with a spoon, and cook until browned or heated through, about 7-8 minutes. Stir in chopped herbs and spices, then remove from heat.
  5. Mix the cooked rice into the filling mixture until evenly combined. This creates a hearty and flavorful stuffing with a nice balance of textures.
  6. Using a spoon or piping bag, stuff each hollowed pepper with the filling, pressing down gently to pack it in without overflowing.
  7. Place the stuffed peppers upright in the baking dish, then sprinkle shredded cheese evenly over each top and dust with paprika for a festive touch.
  8. Bake in the preheated oven for 35-40 minutes until the peppers are tender when pierced with a fork, and the cheese is bubbling and golden brown on top. The aroma of melted cheese and roasted peppers will fill your kitchen.
  9. Once baking is complete, remove the dish from the oven and let the peppers rest for about 5 minutes. The cheese will set slightly, making them easier to serve.
  10. Garnish with additional chopped herbs if desired, then serve hot, enjoying the gooey cheese and flavorful filling with a slight char on the edges of the peppers.

Notes

Feel free to customize the filling with spicy chorizo or keep it veggie-friendly with additional vegetables. Adjust baking time if peppers are larger or smaller. A squeeze of lime or a dollop of sour cream makes a delightful finishing touch.