As the leaves turn and a chill fills the air, it’s time to embrace the spooky season! And what better way to do that than with a fun, festive, and delicious meal? Forget boring dinners – this year, we’re conjuring up Spooky Halloween Stuffed Peppers! These aren’t your grandma’s stuffed peppers (unless your grandma is a delightfully wicked witch!). We’re transforming ordinary bell peppers into grinning jack-o’-lanterns filled with a savory, slightly spooky, and utterly satisfying mixture of ground meat, rice, and a secret ingredient that adds a touch of eerie flavor. Get ready to carve some fun and feast on a frightfully good dinner!
Why You’ll Love This
- Festive & Fun: These peppers are visually stunning and perfect for a Halloween party or a spooky family dinner.
- Flavorful & Filling: A hearty and delicious meal that will satisfy everyone at the table.
- Customizable: Easily adapt the filling to your preferences – use different meats, veggies, or spices.
- Relatively Easy: While they look impressive, these stuffed peppers are surprisingly straightforward to make.
- Great for Meal Prep: Make a batch ahead of time for easy weeknight dinners.
Ingredients & Equipment
Ingredients:
- 6 Bell Peppers (Orange, Yellow, and Red recommended for Halloween colors)
- 1 lb Ground Beef (or Turkey, Chicken, or a plant-based alternative)
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Cooked Rice (White or Brown)
- 1 (15 ounce) can Diced Tomatoes, undrained
- 1 (15 ounce) can Black Beans, rinsed and drained
- 1 tbsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1/4 tsp Cayenne Pepper (optional, for a little heat)
- 1 tbsp Worcestershire Sauce (or Soy Sauce for gluten-free)
- 1/2 cup Shredded Cheddar Cheese (or your favorite cheese)
- Salt and Pepper to taste
- Olive Oil
- Black Olives, sliced (for jack-o’-lantern faces)
Equipment:
- Large Skillet
- Baking Dish (9×13 inch)
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Measuring Cups & Spoons
Step-by-Step Instructions
- Prepare the Peppers: Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Carve jack-o’-lantern faces into the peppers using a sharp knife.
- Brown the Meat: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Sauté Aromatics: Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Combine Filling Ingredients: In a large mixing bowl, combine the browned meat, sautéed onion and garlic, cooked rice, diced tomatoes, black beans, chili powder, cumin, smoked paprika, cayenne pepper (if using), Worcestershire sauce, and half of the shredded cheese. Season with salt and pepper to taste.
- Stuff the Peppers: Carefully stuff each bell pepper with the meat mixture, packing it in firmly.
- Bake: Place the stuffed peppers in a baking dish and add about 1/2 inch of water to the bottom of the dish. Cover the dish with foil and bake for 30 minutes.
- Finish Baking: Remove the foil and sprinkle the remaining cheese over the top of the peppers. Bake for another 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
- Garnish & Serve: Decorate the jack-o’-lantern faces with sliced black olives for eyes and mouths. Serve immediately and enjoy!
Pro Tips
- Pepper Stability: To prevent the peppers from tipping over during baking, you can slice a small piece off the bottom of each pepper to create a flat base.
- Rice Consistency: Using slightly overcooked rice will help bind the filling together.
- Spice Level: Adjust the amount of chili powder and cayenne pepper to your desired level of spiciness.
- Vegetarian Option: Substitute the ground meat with lentils, quinoa, or a plant-based ground meat alternative.
- Cheese Variety: Feel free to experiment with different cheeses, such as Monterey Jack, Pepper Jack, or a Mexican blend.
- Pre-Cook Peppers (Optional): For softer peppers, blanch them in boiling water for 3-5 minutes before stuffing.
Storing Leftovers
Leftover Spooky Halloween Stuffed Peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through. They also freeze well! Allow the peppers to cool completely before wrapping them individually in plastic wrap and then placing them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Print
Spooky Halloween Stuffed Peppers Recipe
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Diet: Low Lactose
Description
Colorful bell peppers stuffed with a savory ground beef and orzo mixture, topped with melted cheese for a festive Halloween meal.
Ingredients
6–8 large bell peppers (orange and green)
1 tablespoon olive oil
1 medium onion, diced
1 pound ground beef
14.5 ounce can diced tomatoes
8 ounce can tomato sauce, undrained
¾ cup orzo
1 cup chicken stock
1 ½ teaspoons dried Italian seasoning
1 teaspoon salt
1 teaspoon pepper
1 ½ cups shredded cheddar or Monterey jack cheese, divided
Instructions
1. Preheat oven to 350°F.
2. Wash peppers. Cut off the top of each pepper and remove seeds and membranes. Carve faces into each pepper.
3. Heat oil in a large pan over medium heat. Add onion and cook for 2-3 minutes until translucent.
4. Add ground beef and cook for 4-5 minutes until no longer pink. Drain excess grease.
5. Return pan to stove. Add tomatoes, tomato sauce, orzo, chicken stock, and seasonings. Simmer uncovered for 10-12 minutes.
6. Stir in 1 cup of cheese.
7. Fill peppers with the beef mixture and top with remaining cheese.
8. Place peppers and lids in an oven-safe dish. Cover with foil and bake for 30-35 minutes until peppers soften.
Notes
Use any color bell peppers for variety.
Substitute ground turkey or plant-based meat for a lighter option.
Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 55mg