There’s a certain thrill in turning everyday ingredients into something a little more festive. These Halloween stuffed peppers started as a way to make the kids’ dinner more fun without too much fuss. The trick is in the details—smoky paprika, a splash of smoky chipotle, or even black olive eyes—and suddenly, it feels like a celebration on the plate.
Why These Peppers Keep Coming Back
They’re endlessly adaptable and forgiving. I love how they turn simple ingredients into something festive. Plus, the smell of roasting peppers with garlic and smoked paprika fills the house with cozy anticipation.
Inside the Ingredient Puzzle
- Bell peppers:: Large, sweet, and firm, they hold up well and make a natural edible bowl.
- Ground meat:: Juicy and rich, it’s the base of the filling, adaptable to beef, turkey, or plant-based.
- Cooked rice:: Adds bulk and texture, absorbing flavors and keeping the filling moist.
- Black olives:: Salty and briny, they add a pop of color and contrast.
- Cheese:: Melty, gooey, and golden—your crowning glory on top.
- Smoked paprika:: Gives a deep smoky aroma that’s essential for that Halloween vibe.
- Seasonings:: Salt, pepper, and a pinch of chili powder for depth and a little heat.
Tools of the Spooky Trade
- Baking dish: to hold peppers during roasting.: Contains the peppers and keeps them upright, easy to handle.
- Skillet: for sautéing the filling.: Quickly cooks the meat and aromatics, developing flavor.
- Spoon: for filling the peppers.: Precise, mess-free stuffing.
- Oven: for baking.: Transforms raw ingredients into tender, bubbly goodness.
Step-by-Step to Spook-tacular Stuffed Peppers
Step 1: Preheat your oven to 190°C (375°F).
Step 2: Slice the tops off 4 large bell peppers and scoop out seeds and membranes.
Step 3: In a skillet, heat 2 tbsp olive oil over medium heat. Sauté 1 chopped onion and 2 cloves minced garlic until translucent, about 5 minutes.
Step 4: Add 1 lb ground beef or turkey to the skillet. Cook until browned, breaking it apart as it cooks, about 8 minutes.
Step 5: Stir in 1 cup cooked rice, ½ cup chopped black olives, and ½ cup shredded cheese. Season with salt, pepper, and a pinch of smoked paprika.
Step 6: Stuff the peppers with the filling, pressing down slightly. Place them in a baking dish.
Step 7: Bake for 25-30 minutes until the peppers are tender and the filling is bubbly.
Step 8: Remove from oven and let rest for 5 minutes before serving.
Cooking Checks That Make All the Difference
- Peppers should be tender but still hold their shape, about 25-30 minutes in the oven.
- Filling should be hot and bubbly, with cheese melted and slightly golden.
- The aroma should be smoky with hints of garlic and roasted pepper, inviting and warm.
Avoid These Common Stuffed Pepper Slip-ups
- Over-baked peppers become mushy and dry.? FILLING IS TOO DRY? Add a splash of chicken broth or extra cheese.
- Undercooked peppers stay firm and unappetizing.? PEPPERS ARE NOT TENDER? Cover with foil halfway through baking.
- Filling spills over or shrinks away during baking.? FILLING SINKS? Pack it firmly, and don’t overfill.
- Cheese stays stringy and unmelted.? CHEESE NOT MELTING? Use shredded cheese with a higher moisture content.
Halloween Stuffed Peppers
Equipment
- Baking Dish
- Skillet
- Spoon
- Oven
Ingredients
- 4 large bell peppers large, sweet, and firm
- 1 lb ground meat beef, turkey, or plant-based
- 1 cup cooked rice
- ½ cup chopped black olives
- ½ cup shredded cheese cheddar, mozzarella, or your favorite melting cheese
- 1 tbsp smoked paprika
- 1 small onion chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- to taste salt and pepper
Instructions
- Preheat your oven to 190°C (375°F). Slice the tops off the peppers and carefully scoop out the seeds and membranes, creating a hollow cavity for the filling.
- Heat olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic until fragrant and translucent, about 5 minutes, with a delightful aroma filling the kitchen.
- Add the ground meat to the skillet, breaking it apart with a spoon, and cook until browned and cooked through, about 8 minutes. The meat should develop a rich aroma and start to brown nicely.
- Stir in the cooked rice, chopped black olives, smoked paprika, salt, and pepper. Mix thoroughly until all ingredients are combined and heated through, about 2 minutes, letting the flavors meld.
- Using a spoon, stuff each pepper with the savory filling, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish.
- Sprinkle shredded cheese generously over the top of each stuffed pepper for that gooey, golden finish.
- Bake the peppers in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly browned. The house will fill with smoky, cheesy goodness.
- Remove from the oven and let the peppers rest for about 5 minutes, allowing the filling to set slightly and making them easier to serve.
- Serve the Halloween stuffed peppers hot, with the smoky aroma inviting everyone to dig in and enjoy the flavorful, festive dish.
