Spooky Stuffed Bell Peppers
These playful stuffed peppers are carved with tiny faces and filled with a cheesy, savory mixture of ground meat and spices. Roasted until tender and bubbly, they showcase a fun presentation with a soft, smoky flavor and a melty, cheesy topping. Perfect for festive occasions or adding a touch of mischief to weeknight dinners.
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Calories: 350kcal
Servings: 4
Equipment
- paring knife
- Skillet
- Parchment paper or foil
Ingredients
- 4 large bell peppers (red, orange, or yellow) sturdy, thick-walled varieties
- 1 lb ground beef or sausage ground meat for the filling
- 1/2 cup diced onion diced onion for flavor
- 2 tbsp tomato paste tomato paste for richness and moisture
- 1 tsp smoked paprika smoked paprika adds smoky depth
- 1 tsp dried thyme dried thyme for aroma
- 1/4 cup chopped parsley chopped parsley brightens flavor
- 1 cup shredded cheese (cheddar or mozzarella) cheese for topping and filling
- 1/4 cup Parmesan cheese Parmesan adds salty punch
- 1/2 cup chicken or vegetable broth broth to keep filling saucy
- to taste salt and pepper seasoning
Instructions
- Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or foil for easy cleanup.
- Use a paring knife to carefully carve tiny faces into the peppers, creating small eyes and a mouth, then gently scoop out the seeds and membranes to hollow them out, keeping the walls sturdy.
- In a skillet over medium heat, cook the ground meat and diced onion until the meat is browned and fragrant, about 8-10 minutes. Break apart the meat as it cooks so it browns evenly.
- Stir in tomato paste, smoked paprika, thyme, salt, and pepper, then pour in the broth. Let the mixture simmer for about 5 minutes until it thickens slightly and develops a rich aroma.
- Remove the filling from heat and stir in chopped parsley and half of the shredded cheese, mixing until combined and creamy.
- Fill each carved pepper with the warm, cheesy meat mixture, mounding it slightly at the top. Place the filled peppers upright on the prepared baking sheet.
- Sprinkle the remaining shredded cheese and Parmesan over the stuffed peppers for a cheesy topping. Lightly season with extra salt and pepper if needed.
- Bake the peppers in the oven for 25-30 minutes, until the peppers are tender when pierced with a fork and the cheese is bubbly and golden brown.
- Remove from the oven and let the peppers rest for about 5 minutes; this helps the filling set slightly and makes them easier to serve.
- Garnish with chopped parsley or green onions for a fresh burst of flavor and color, then serve warm to enjoy the cheesy, smoky, playful dish.
Notes
For extra fun, get creative with carving faces and experiment with different cheese blends. If peppers are too firm, cover with foil and roast a few more minutes. Overbrowning cheese? Cover loosely with foil or broil briefly to avoid burning.
Nutrition
Calories: 350kcal | Carbohydrates: 20g | Protein: 25g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 600mg | Sugar: 5g | Vitamin C: 120mg | Calcium: 250mg | Iron: 3mg