What makes these spooky stuffed peppers stand out isn’t just the filling, but how they transform a familiar dish into a slightly eerie, festive treat. It’s the kind of recipe that invites you to play with flavors and textures, turning a simple comfort food into a playful centerpiece. Plus, the smoky aroma that drifts out of the oven is impossible to resist.
Why These Peppers Keep Haunting My Kitchen
They’re forgiving, adaptable, and always a hit at gatherings. The smoky, cheesy aroma makes the whole house feel alive. Plus, every batch feels like a little Halloween ritual, turning simple ingredients into something spooky-good.
Unmasking the Ingredients
- Bell peppers: The spooky vessels, firm and bright, ready to hold your flavorful chaos.
- Ground meat: Adds richness; swap with lentils or mushrooms for veggie magic.
- Rice: The binder, fluffy and neutral, soaking up all those savory juices.
- Onions and garlic: Builds the base aroma—smoky, sharp, with a hint of sweetness.
- Cheese: Melty, gooey, golden—skip if dairy-free, though you lose that luscious crust.
- Spices: Cumin, paprika, chili powder—your secret spells for smoky warmth.
- Olive oil: The essential sizzle, making everything golden and fragrant.
Tools of the Haunted Trade
- Baking dish: Holds the stuffed peppers while they bake evenly.
- Skillet: Sautés the veggies and meat for a rich, caramelized flavor.
- Knife: Carves the tops off peppers and dices ingredients.
- Mixing bowl: Combines all filling ingredients smoothly.
- Aluminum foil: Keeps moisture in during baking to prevent drying out.
Step-by-step to Create Your Haunted Feast
Step 1: Preheat your oven to 190°C (375°F).
Step 2: Slice the tops off the peppers and remove seeds carefully.
Step 3: In a skillet, sauté chopped onions and garlic until translucent, about 5 minutes.
Step 4: Mix cooked rice, ground meat, sautéed veggies, and spices in a bowl. Stuff the peppers generously.
Step 5: Place stuffed peppers in a baking dish, drizzle with olive oil, and cover with foil.
Step 6: Bake for 30-35 minutes, until peppers are tender and filling is bubbling.
Step 7: Remove foil, sprinkle cheese on top, and bake uncovered for another 5 minutes.
Step 8: Let sit for 5 minutes before serving to settle the flavors.
Cooking Checks to Keep You Hauntedly On Track
- Peppers should be tender but not mushy—test with a fork at 30 minutes.
- Filling should be bubbling around the edges, indicating it’s hot enough to serve.
- Cheese on top should be golden and crispy, not burnt—keep an eye after 40 minutes.
Spooky Mistakes and How to Vanish Them
- Filling tastes flat or bland.? UNDERSALTED THE FILLING? Add a pinch more salt or a splash of soy sauce for umami.
- Peppers turn to mush.? PEPPERS ARE OVERLY SOFT? Lower oven temp to 180°C (355°F) and bake for less time.
- Filling is crumbly or dry.? FILLING IS DRY? Mix in a splash of broth or a beaten egg to keep it moist.
- Cheese burns before peppers are cooked.? CHEESE BURNS? Remove from oven once cheese is golden, not dark.
Spooky Stuffed Peppers
Ingredients
Equipment
Method
- Preheat your oven to 190°C (375°F). Place a baking dish in the oven to warm.
- Slice off the tops of the bell peppers and carefully remove the seeds and membranes with a spoon or knife, creating hollow vessels.
- In a skillet, heat the olive oil over medium heat. Add chopped onions and minced garlic; sauté until fragrant and translucent, about 5 minutes, until they soften and become aromatic.
- Add the ground meat to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 8 minutes.
- In a mixing bowl, combine cooked rice, sautéed meat mixture, cumin, paprika, chili powder, and a pinch of salt if desired. Mix well to evenly distribute the flavors.
- Stuff each hollowed pepper generously with the filling, pressing slightly to pack it in.
- Arrange the stuffed peppers in the preheated baking dish. Drizzle with a little olive oil over the top, then cover loosely with aluminum foil.
- Bake in the oven for 30 to 35 minutes, until peppers are tender and the filling is bubbling around the edges. Check at 30 minutes for doneness.
- Remove the foil and sprinkle the cheese evenly over the tops of the peppers. Return to the oven and bake uncovered for another 5 minutes, until the cheese is melted and golden.
- Once baked, remove from the oven and let sit for about 5 minutes to allow the filling to set and cool slightly.
- Serve hot, with the cheese bubbling and golden, and enjoy your spooky, cheesy stuffed peppers!
Notes
Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.
