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
Hi, I’m Daniel Whitaker, the voice and recipe developer behind Broth Psychologist. I’m so glad you’re here. This little corner of the internet started as a way for me to share comfort through cooking, but it has grown into something much deeper.
Hi, I’m Daniel Whitaker, the voice and recipe developer behind Broth Psychologist. I’m so glad you’re here.
This little corner of the internet started as a way for me to share comfort through cooking, but it has grown into something much deeper.
It’s where food meets feeling, and where simple ingredients tell meaningful stories.
