Spooky stuffed peppers aren’t just for Halloween — they’re a fun way to elevate a simple dinner. I love how their bright colors hide a hearty, savory filling that’s satisfying and a little unexpected. Plus, filling them with a mix of rice and beans keeps it budget-friendly and flexible.
Why I keep coming back to this recipe.
It’s endlessly adaptable and forgiving, perfect for using up odds and ends in the fridge. Plus, the process feels like a little ritual, transforming simple ingredients into something playful and warm. I love how the aroma of melting cheese and roasting peppers fills the house. It’s comfort food with a twist, always ready to surprise and satisfy.
Breaking down the ingredients.
- Bell peppers:: Colorful and sweet, they hold everything together. Use large, firm peppers for best stuffing capacity.
- Cooked rice:: The neutral base that soaks up flavors. Brown rice adds nuttiness, white rice keeps it light.
- Black beans:: Creamy and hearty, they add protein and texture. Swap with chickpeas if you prefer a different bean.
- Chopped tomatoes:: Juicy and bright, they bring moisture and acidity. Fresh or canned works, just drain excess liquid.
- Shredded cheese:: Melty and golden, it’s the finishing touch. Cheddar or Monterey Jack bring good flavor, or try a smoky chipotle blend.
- Spices:: Cumin, paprika, and chili powder add warmth and depth. Adjust to your heat preference.
- Onion and garlic:: Base aromatics that fill your kitchen with savory goodness. Skip if you’re sensitive to strong flavors.
Tools of the trade for perfect stuffed peppers.
- Oven: Bakes the peppers evenly and gives a nice golden top.
- Skillet: Sauté the aromatics and mix the filling.
- Knife: Cut the tops off peppers and chop ingredients.
- Spoon: Stuff the peppers neatly.
- Baking dish: Holds the peppers during baking.
Step-by-step guide to crafting your spooky stuffed peppers.
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Slice the tops off 4 large bell peppers and remove seeds.
Step 3: In a skillet, heat a splash of oil over medium heat. Add chopped onion and garlic, cook until translucent.
Step 4: Stir in cooked rice, black beans, and chopped tomatoes. Season with cumin, salt, and pepper.
Step 5: Stuff the peppers with the mixture, pressing down gently.
Step 6: Place stuffed peppers in a baking dish, top with shredded cheese.
Step 7: Bake for 25-30 minutes until peppers are tender and cheese is bubbly and golden.
Step 8: Let rest for 5 minutes before serving, to let the flavors meld.
Cooking checkpoints to watch out for.
- Peppers should be tender but not falling apart; test with a fork after 20 minutes.
- Cheese on top should be golden and slightly crispy. If not, broil for 2 more minutes.
- Filling should be hot and steaming when you remove the dish from oven, not cold.
Common mistakes and how to fix them.
- Leaving peppers in too long.? OVER-BAKING, peppers turn mushy — reduce oven time or check earlier.
- Filling too dry or crumbly.? FILLING is dry — add a splash of broth or olive oil before stuffing.
- Not enough heat or time for cheese to melt.? CHEESE isn’t melting well — try broiling for the last 2 minutes.
- Too high oven temperature or uneven heat.? PEPPERS are burnt on top — cover with foil halfway through baking.
Spooky Stuffed Peppers
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Place a rack in the middle for even baking.
- Slice the tops off each bell pepper and carefully scoop out the seeds and membranes, creating a hollow cavity.
- Heat oil in a skillet over medium heat. Add chopped onion and cook, stirring occasionally, until translucent and fragrant, about 3-4 minutes.
- Add minced garlic to the skillet and cook for another 30 seconds until aromatic.
- Stir in cooked rice, black beans, chopped tomatoes, cumin, paprika, chili powder, and a pinch of salt and pepper. Mix well and cook for 2-3 minutes until heated through and fragrant.
- Spoon the filling mixture into each hollowed-out pepper, pressing gently to pack it in.
- Arrange the stuffed peppers upright in a baking dish. Sprinkle shredded cheese generously over the tops.
- Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is melted, bubbling, and golden on top.
- Once baked, remove from oven and let sit for 5 minutes to allow flavors to meld and the filling to set slightly.
- Garnish with fresh herbs if desired, then serve hot for a comforting and colorful meal.
