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Spooky Stuffed Peppers

These hearty bell peppers are filled with a savory mixture of ground meat, rice, olives, and smoky spices, then baked until tender and slightly blistered for a charred, haunted appearance. Topped with melted cheese and fresh herbs, they offer a smoky, flavorful bite with a satisfying texture. Perfect for Halloween or whenever you want a dish with theatrical flair.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably red or orange for a spooky vibe
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 cup cooked rice
  • 0.5 pounds ground meat beef or turkey
  • 0.25 cup black olives chopped
  • 0.25 cup shredded cheese cheddar, mozzarella, or a mix
  • 1 teaspoon smoked paprika
  • salt to taste
  • pepper to taste
  • additional fresh herbs parsley or thyme for garnish

Equipment

  • Baking dish
  • Knives
  • Sauté pan
  • Spoon or spatula
  • Oven thermometer

Method
 

  1. Preheat your oven to 190°C (375°F). Place a baking dish in the oven to warm while you prepare the peppers.
  2. Use a sharp knife to slice off the tops of each bell pepper. Carefully remove the seeds and membranes, creating a hollow cavity for the filling. Set the peppers aside on a plate.
  3. Heat olive oil in a sauté pan over medium heat. Add chopped onion and cook until translucent and fragrant, about 5 minutes, until it begins to smell sweet and looks glossy.
  4. Add minced garlic to the pan and cook for another minute, stirring until fragrant. Then, stir in cooked rice, ground meat, chopped olives, smoked paprika, salt, and pepper. Cook, stirring frequently, until the meat is browned and the mixture is heated through, about 5-7 minutes.
  5. Using a spoon or spatula, carefully stuff each pepper with the savory filling, pressing down gently to pack it in firmly. Place the stuffed peppers upright in the pre-warmed baking dish.
  6. Sprinkle shredded cheese evenly over each stuffed pepper. Place the dish in the oven and bake uncovered for 30-35 minutes, until the peppers are tender and slightly blistered, with some charred edges for a smoky look.
  7. Remove the dish from the oven and sprinkle with chopped fresh herbs for a burst of color and freshness. Let the peppers rest for about 5 minutes before serving to allow the flavors to settle.

Notes

For an extra smoky flavor, consider adding a dash of liquid smoke to the filling or broiling the peppers for a minute to achieve more charring.