Stuffed peppers are a familiar comfort, but turning them into a Halloween treat gives them a mischievous edge. I love the way the smoky cheese oozes out, and how the peppers soften into sweet, tender cups. It’s a dish that’s fun to make and even more fun to eat, especially if you toss in some unexpected ingredients or creepy toppings.
Why I keep coming back to these spooky peppers
They’re a playful twist on the usual dinner, perfect for casual gatherings or solo experiments. The crispy edges, smoky cheese, and sweet peppers make every bite a little adventure. Plus, they’re forgiving—fill them with what you have, and they still turn out charming.
Breaking down the spooky ingredients
- Bell peppers: Sweet, crisp, and perfect for hollowing out into cups. Use different colors for variety.
- Cooked rice: Acts as a filler and binder, absorbing flavors. Use leftover rice or quick-cook varieties.
- Sausage or plant-based protein: Adds savory richness and bulk. Adjust amount for heartiness.
- Cheese or vegan cheese: Melts into a gooey, spooky topping. Choose your favorite for color and meltability.
- Herbs and spices: Fresh herbs brighten the dish, while spices add warmth and depth.
Tools of the trade for spooky stuffed peppers
- Baking dish: Holds the peppers as they bake and prevents messes.
- Skillet: Sautéing the filling to develop flavor and texture.
- Spoon or piping bag: Stuffing the peppers neatly and efficiently.
- Aluminum foil: Covering the dish if you want to keep the peppers moist or prevent over-browning.
Step-by-step guide to creating your spooky stuffed peppers
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Slice the tops off 4 large bell peppers and scoop out the seeds, leaving the walls intact.
Step 3: In a skillet over medium heat, sauté 1 chopped onion and 2 minced garlic cloves in 2 tbsp olive oil until translucent and fragrant, about 5 minutes.
Step 4: Add 1 cup cooked rice, 1/2 lb cooked sausage or plant-based alternative, and a handful of chopped herbs to the skillet. Mix well.
Step 5: Stuff the peppers with this mixture, pressing down gently. Place them in a baking dish.
Step 6: Bake uncovered for 30-35 minutes, until the peppers are tender and slightly charred at the edges.
Step 7: Meanwhile, prepare a spooky topping: melt 1/2 cup shredded cheese or vegan cheese, add some black food coloring for a ghoulish look.
Step 8: Once baked, top each pepper with the cheese, bake for another 5 minutes until bubbly.
Step 9: Serve hot, garnished with more herbs or a drizzle of hot sauce.
Cooking checkpoints and tips to keep it spooky and perfect
- Peppers should be tender but still hold their shape. Test with a fork after 30 minutes.
- The filling should be moist, not runny. Adjust rice or add a splash of broth if needed.
- Cheese topping should be melted and slightly browned for that spooky, crispy edge.
Common mistakes and how to fix or avoid them
- Peppers split during baking.? Use a sharp knife to carefully cut and scoop out peppers to avoid tears.
- Overbaking and drying out the filling.? Cover loosely with foil if peppers start to burn before cooked through.
- Cheese burns or over-browns.? Check oven temp with an oven thermometer for accuracy, avoid overcooking.
Spooky Stuffed Peppers
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Prepare a baking dish by lightly greasing it or lining with parchment paper.
- Slice off the tops of the bell peppers and carefully scoop out the seeds and membranes, creating hollow cups. Set aside.
- In a skillet over medium heat, warm the olive oil and sauté the chopped onion and minced garlic until fragrant and translucent, about 5 minutes. The onions should look glossy and smell savory.
- Add the cooked rice, crumbled sausage, and chopped herbs to the skillet. Mix everything well, allowing the flavors to meld for about 2 minutes. The mixture should be moist and well combined.
- Using a spoon or piping bag, stuff each hollowed pepper with the filling, pressing gently to pack in the mixture without overflowing. Place the stuffed peppers upright in the baking dish.
- Bake uncovered in the preheated oven for 30-35 minutes, until the peppers are tender and slightly charred at the edges. The filling should be hot and the peppers softened.
- Meanwhile, melt the shredded cheese in a microwave or over low heat. If you want a spooky effect, mix in a few drops of black food coloring to create a dark, eerie cheese topping.
- Remove the peppers from the oven and spoon or pipe the melted cheese over each one. Return to the oven for an additional 5 minutes, until the cheese is bubbly and slightly browned.
- Take the stuffed peppers out of the oven and garnish with extra herbs or a drizzle of hot sauce if desired. Let cool slightly before serving to enjoy their gooey, crispy, and tender textures.
Notes
