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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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.