Spooky Stuffed Peppers: A Nighttime Bites Adventure

Stuffed peppers have a way of feeling like comfort wrapped in a bit of mischief. But this version leans into the thrill of the unknown—spooky, savory, and a little unexpected. It’s a dish that celebrates the chaos of flavors and textures, perfect for an autumn evening or any night that needs a bit of extra punch.

Why I Keep Coming Back to This Dish

It’s a reminder that simple ingredients can turn into something unexpectedly thrilling. The smoky aroma when baking, the ooze of melted cheese, that slight char—this dish hits all the right notes after a long day. It’s customizable, forgiving, and always a little wild.

Inside the Ingredients for Spooky Stuffed Peppers

• Bell peppers: Large, sturdy peppers with a sweet, smoky flavor. Swap for poblano for a spicier, earthier bite.
• Ground meat or lentils: Adds hearty richness. Lentils are great for a vegetarian spin, and soak up spices nicely.
• Cooked rice: Feeds the filling and adds a mild, chewy texture. Quinoa can be a good alternative for nuttiness.
• Chopped tomatoes: Juicy and bright, they give moisture. Canned tomatoes work perfectly, fresh during summer.
• Spices (cumin, paprika, chili powder): Build smoky, warm layers. Adjust to your heat preference.
• Cheese (cheddar, Monterey Jack): Melts into a gooey topping. Use vegan cheese if you want dairy-free.
• Onion & garlic: Base flavor builders, fragrant and essential for depth.

Tools of the Trade for Spooky Stuffed Peppers

• Oven: To bake the peppers until tender and slightly charred.
• Skillet: To sauté the filling ingredients and build flavor.
• Spoon: To scoop out seeds and stuff the peppers.
• Baking dish: To hold the stuffed peppers during baking.
• Aluminum foil: To cover peppers for even cooking.

Step-by-Step to Spooky Perfection

Step 1: Preheat your oven to 180°C (350°F).

Step 2: Slice the tops off the peppers and scoop out seeds and membranes.

Step 3: In a skillet, heat olive oil over medium. Sauté chopped onions and garlic until fragrant, about 3 minutes.

Step 4: Add ground meat or lentils, cook until browned, about 8 minutes.

Step 5: Mix in cooked rice, chopped tomatoes, and spices. Season with salt and pepper.

Step 6: Stuff the peppers with the filling, pressing down lightly.

Step 7: Place stuffed peppers in a baking dish, cover with foil.

Step 8: Bake for 30-35 minutes, until peppers are tender and filling is bubbling.

Step 9: Remove foil, sprinkle cheese on top, and broil for 2-3 minutes until golden.

Step 10: Let rest for 5 minutes before serving.

Cooking Tips & Checkpoints

• Peppers should be tender and slightly charred around the edges.
• Filling should be hot and bubbling when you remove it from the oven.
• Cheese on top should be melted and golden, not burnt.
• Use a thermometer to check that the filling’s internal temp hits 75°C (165°F).

Common Mistakes & How to Fix Them

• Peppers are getting too dark before cooking through.? Add a splash of water or broth when peppers start to burn.
• Filling is drying out or burning.? Reduce oven temperature to 160°C (320°F).
• Cheese on top burns before peppers are tender.? Cover with foil if cheese is browning too quickly.
• Peppers remain too firm after baking.? Use a sharp knife to gently check if peppers are soft.

Spooky Stuffed Peppers

This dish features bell peppers filled with a savory mixture of ground meat or lentils, rice, tomatoes, and spices, then baked until tender with a bubbly, golden cheese topping. The peppers develop a slight char and the filling becomes rich and flavorful, creating a comforting yet exciting main course with a play of smoky and cheesy textures.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 large bell peppers sturdy, sweet peppers that can hold filling
• 1 lb ground meat or lentils for hearty filling, choose vegetarian or meat as preference
• 1 cup cooked rice or substitute with quinoa for nuttiness
• 1 cup chopped tomatoes canned or fresh during summer
• 1 teaspoon cumin adds smoky warmth
• 1 teaspoon paprika for depth of flavor
• 1/2 teaspoon chili powder adjust for heat preference
• 1 cup shredded cheese cheddar or Monterey Jack
• 1 small onion finely chopped
• 2 cloves garlic minced
• 2 tablespoons olive oil for sautéing
• to taste salt and pepper seasoning

Equipment

• Oven
• Skillet
• Spoon
• Baking dish
• Aluminum foil

Method

 

1. Preheat your oven to 180°C (350°F). Slice off the tops of the peppers and scoop out the seeds and membranes with a spoon, creating a hollow cavity.
   
2. Heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until fragrant, about 3 minutes, until they soften and become translucent.
   
3. Add the ground meat or lentils to the skillet. Cook until browned and cooked through, about 8 minutes, breaking apart the meat as it cooks.
   
4. Stir in the cooked rice, chopped tomatoes, cumin, paprika, chili powder, salt, and pepper. Mix well and cook for another 5 minutes, allowing the flavors to meld and the mixture to heat thoroughly.
   
5. Using a spoon, stuff each hollowed-out pepper with the filling, pressing down lightly to pack it in.
   
6. Place the stuffed peppers upright into a baking dish. Cover the dish with aluminum foil to help them cook evenly and retain moisture.
   
7. Bake in the preheated oven for 30-35 minutes, until the peppers are tender and slightly charred around the edges, and the filling is bubbling.
   
8. Remove the foil and sprinkle shredded cheese evenly over the tops of the peppers. Return to the oven and broil for 2-3 minutes until the cheese is melted and golden brown.
   
9. Take the peppers out of the oven and let them rest for 5 minutes. The cheese should be gooey and the peppers tender, with a smoky aroma filling your kitchen.
   

Notes

Ensure peppers are tender and slightly charred for the best flavor and texture. Feel free to customize the filling with your favorite spices or proteins.