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Spooky Stuffed Peppers

These festive stuffed peppers feature colorful bell peppers filled with a savory mixture of ground meat, rice, onions, and herbs, topped with melted cheese for a gooey, satisfying bite. The peppers are baked until tender and bubbly, creating a visually appealing and delicious dish perfect for Halloween or any celebration. The filling is adaptable, allowing for vegetarian or spicy variations to suit different tastes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers assorted colors, tops cut off and seeds removed
  • 1/2 lb ground meat beef, turkey, or chicken
  • 1 cup cooked rice white or brown rice
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup shredded cheese cheddar or mozzarella
  • 2 tablespoons fresh herbs parsley or cilantro, chopped
  • 1 teaspoon paprika for topping and flavor
  • 1 teaspoon spices smoked paprika, optional

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). Place the bell peppers on a baking sheet and carefully cut off the tops, removing seeds and membranes with a small knife or spoon.
  2. Heat a sauté pan over medium heat and add a splash of oil. Sauté diced onions and minced garlic until fragrant and translucent, about 5 minutes. The kitchen will fill with a warm, savory aroma.
  3. Add the ground meat to the pan and cook until browned, breaking it apart with a spatula. Continue cooking until no pink remains, about 7-8 minutes. Season with a pinch of salt and spices, stirring well.
  4. Stir in the cooked rice and chopped herbs into the meat mixture. Mix thoroughly and cook for another 2 minutes to combine all flavors.
  5. Stuff each hollowed-out pepper with the filling, pressing gently to pack it in. Use a spoon or piping bag for neatness, filling the peppers to the top.
  6. Place the stuffed peppers upright in a baking dish. Top each with shredded cheese and sprinkle with paprika for color and flavor.
  7. Bake in the preheated oven for 35-40 minutes, until the peppers are tender when pierced and the cheese is bubbly and golden brown. You’ll hear gentle bubbling and see the cheese's edges crisping.
  8. Remove from the oven and let rest for 5 minutes. The peppers will hold their shape and the filling will be hot and flavorful.
  9. Garnish with additional chopped herbs if desired, and serve warm. Enjoy the gooey, savory stuffing inside tender, colorful peppers for a festive presentation.

Notes

Feel free to customize the filling with spicy chorizo or make it vegetarian with lentils or extra vegetables. For a crunchier topping, add some crushed tortilla chips before baking.