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Spooky Stuffed Peppers

These baked stuffed peppers feature large bell peppers filled with a savory mixture of ground meat or plant-based protein, rice, olives, and smoky spices. They are roasted until tender and topped with melted cheese for a bubbling, crispy finish, creating a comforting yet festive dish perfect for Halloween or chilly nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers large, sturdy, slightly sweet
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 lb ground beef or plant-based protein browned and cooked
  • 1 cup cooked rice or quinoa
  • ½ cup black olives chopped
  • 1 tsp smoked paprika
  • 1 squeeze lemon juice
  • ½ cup shredded cheese or vegan cheese

Equipment

  • oven
  • Skillet
  • Spoon
  • Baking dish
  • Knife

Method
 

  1. Preheat your oven to 200°C (392°F). Place the large bell peppers on a cutting board and use a sharp knife to cut off the tops, then carefully scoop out the seeds and membranes.
  2. Heat olive oil in a skillet over medium heat and add the chopped onion. Sauté for about 3 minutes until it becomes fragrant and translucent, with a slight sizzle and a light golden color.
  3. Add the minced garlic to the skillet and cook for another 30 seconds until fragrant, being careful not to burn it. The garlic should release a rich aroma and turn a light golden hue.
  4. Mix in the ground meat or plant-based protein and cook until browned, about 5-7 minutes. You should hear a gentle sizzling sound as it cooks through, with the mixture turning a uniform brown.
  5. Stir in the cooked rice, chopped black olives, smoked paprika, and squeeze of lemon juice. Continue to cook for 2 minutes, allowing the flavors to meld and the mixture to heat through.
  6. Using a spoon, carefully stuff each prepared pepper with the hearty filling, pressing down slightly to pack it in. Fill all four peppers evenly, making sure not to overstuff.
  7. Arrange the stuffed peppers in a baking dish, then drizzle a little olive oil over the tops to help them brown and become crispy.
  8. Bake the peppers in the preheated oven for 25-30 minutes, until they are tender but still hold their shape and the filling is hot and fragrant.
  9. Remove the dish from the oven and sprinkle shredded cheese on top of each pepper. Place under the broiler for about 3 minutes until the cheese is melted, bubbly, and slightly golden.
  10. Let the peppers rest for 5 minutes to settle, then garnish with fresh herbs if desired. Serve hot and enjoy the smoky, savory flavors with a crispy top.

Notes

Ensure peppers are tender but not overcooked to prevent tearing. Adjust baking time for different peppers. Use vegan cheese if making a vegan version for best results.