I’ve always loved stuffed peppers, but Halloween gives me an excuse to push the spooky factor. This version is a little more playful, turning a humble dish into a festive centerpiece. It’s a good way to balance fun and comfort, especially when the nights get longer and colder.
Why You’ll Keep Making These
They’re easy, forgiving, and endlessly customizable. I love how they turn a simple dinner into a visual treat. Plus, they make me feel like a kitchen wizard, creating something festive with just a handful of ingredients.
Inside the Ingredient Palette
- Bell peppers: Large, sturdy, and colorful; they serve as edible bowls that hold all the goodness.
- Ground meat or veggie protein: Provides the hearty base; opt for plant-based if you want a meatless version.
- Rice: Adds bulk and texture; use day-old rice for best results.
- Olives and feta: Salty, briny, and tangy; they add a punch of flavor and contrast.
- Hot sauce: A splash brings a smoky, spicy kick that wakes up the filling.
- Cheese: Melty, golden, and slightly crispy on top, tying everything together.
- Spooky toppings: Black olives, cherry tomatoes, or even sliced jalapeños for a haunted look.
Tools You’ll Need for Spooky Stuffed Peppers
- Oven: To bake the peppers to perfection.
- Large skillet: For sautéing and cooking the filling.
- Spoon or scoop: To hollow out the peppers.
- Baking dish: To hold the stuffed peppers while baking.
- Knife: To chop ingredients and cut tops.
Step-by-Step for Your Haunted Feast
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Slice the tops off 4 large bell peppers and scoop out seeds and membranes.
Step 3: In a skillet over medium heat, sauté 1 chopped onion and 2 cloves minced garlic in olive oil until fragrant, about 5 minutes.
Step 4: Add 1 pound ground beef or plant-based alternative to the skillet. Cook until browned, about 8 minutes.
Step 5: Stir in 1 cup cooked rice, ½ cup chopped black olives, ½ cup crumbled feta, and a splash of hot sauce. Mix well.
Step 6: Stuff the peppers with the filling, pressing down lightly.
Step 7: Place stuffed peppers in a baking dish, top with shredded cheese and spooky toppings like black olives or cherry tomatoes.
Step 8: Bake for 25-30 minutes until peppers are tender and cheese is bubbly and golden.
Step 9: Let sit for 5 minutes before serving to settle flavors.
Cooking Tips & Tricks for Perfect Peppers
- Peppers should be firm but pliable, not soft or shriveled.
- Ensure filling is seasoned well, tasting before stuffing.
- Bake until cheese is golden and bubbling, not just warm.
- Check peppers with a fork—should be tender but not falling apart.
Common Pitfalls and How to Fix Them
- Peppers tear when cutting.? Use a sharp knife to cut peppers; dull blades crush and tear.
- Overly charred aromatics.? Sauté onions and garlic until fragrant, not burnt.
- Overbaking leading to collapse.? Bake peppers until just tender, not mushy.
- Bland stuffing.? Season filling generously, taste before stuffing.
Spooky Stuffed Peppers
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Slice the tops off the bell peppers and carefully scoop out the seeds and membranes using a spoon or scoop, leaving a hollow shell.
- In a large skillet, sauté the chopped onion and minced garlic in a splash of oil over medium heat until fragrant and translucent, about 5 minutes. The kitchen will smell warm and savory.
- Add the ground beef or plant-based protein to the skillet and cook until browned, breaking it apart with a spoon, about 8 minutes. It should turn a rich brown color with a pleasant aroma.
- Stir in the cooked rice, chopped olives, crumbled feta, and a dash of hot sauce into the skillet. Mix everything thoroughly until combined and heated through, creating a flavorful filling with a slightly chunky texture.
- Stuff each hollowed-out pepper with the filling, pressing down gently to pack it in. Place the filled peppers into a baking dish, standing upright.
- Top each stuffed pepper with shredded cheese, then add spooky toppings like sliced black olives or cherry tomatoes to create a haunted look. The vibrant toppings will make the dish festive and fun.
- Bake the peppers in the preheated oven for 25-30 minutes until the peppers are tender and the cheese is bubbly and golden brown on top. You’ll hear a gentle bubbling sound when they’re ready.
- Remove the dish from the oven and let it rest for 5 minutes, allowing the flavors to settle and the cheese to set slightly. The peppers should be tender but still hold their shape, with a crispy, cheesy top.
- Serve the stuffed peppers hot, letting each guest enjoy the colorful, cheesy, and flavorful feast. The mixture inside is juicy and satisfying, and the toppings add a playful, spooky touch.
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