There’s something satisfying about tackling a simple dish that feels a bit mischievous, especially during Halloween. Stuffed peppers are familiar comfort food, but turning them into a spooky centerpiece makes it special. I love how the smoky, roasted peppers become edible cups for a warm, cheesy filling that’s hearty enough for chilly nights.
Why I Keep Coming Back to This Recipe
It’s a forgiving dish that welcomes improvisation. The smoky char, cheesy ooze, and vibrant colors make it feel festive without fuss. Plus, it’s perfect for sharing—everyone loves the surprise of a stuffed pepper, especially when it’s dressed up for Halloween.
Ingredient Breakdown & Tips
- Bell peppers: Large, sturdy peppers with a sweet, smoky flavor. Use red or orange for vibrant color, green for a bit more bite.
- Cooked rice: Provides a neutral base; choose jasmine or basmati for extra aroma, or cauliflower rice for a low-carb tweak.
- Black beans: Creamy, earthy, and hearty—skip if you’re avoiding legumes, or swap with lentils.
- Cheese: Melted, gooey, and slightly salty. Cheddar or Monterey Jack are classics, but pepper Jack adds a spicy kick.
- Onion & garlic: Fundamental flavor builders, fragrant and savory—don’t skimp on these.
- Olive oil: For sautéing; opt for good extra virgin for better flavor.
- Fresh herbs: Cilantro or parsley brighten the dish—use fresh for that vivid, herbal pop.
Tools & Equipment for Stuffed Peppers
- Sharp knife: To cut the tops off peppers and hollow them out.
- Large skillet: To sauté the filling ingredients.
- Baking dish: To bake the stuffed peppers evenly.
- Spoon: To stuff the peppers neatly.
- Aluminum foil: To cover the dish if needed to prevent over-browning.
Step-by-Step Preparation for Spooky Stuffed Peppers
Step 1: Preheat your oven to 190°C (375°F).
Step 2: Cut the tops off 4 large bell peppers, scoop out seeds, and set aside.
Step 3: In a skillet over medium heat, sauté chopped onion and garlic in olive oil until fragrant, about 3 minutes.
Step 4: Add cooked rice, black beans, chopped cooked chicken, and a handful of shredded cheese. Mix well.
Step 5: Stuff the peppers with the filling, pressing down gently.
Step 6: Place stuffed peppers in a baking dish and top with extra cheese and a drizzle of olive oil.
Step 7: Bake for 25-30 minutes, until peppers are tender and cheese is bubbly and golden.
Step 8: Remove from oven, let rest for 5 minutes, then serve with a sprinkle of chopped cilantro.
Cooking Checkpoints & Tips for Perfect Stuffed Peppers
- Peppers should be tender but still hold their shape after baking.
- Cheese on top should be melted, bubbly, and slightly browned.
- Filling should be hot throughout, with no cold spots—test with a thermometer if unsure.
- Peppers that are too firm before baking may need an extra 5 minutes in the oven.
Common Mistakes & How to Fix Them
- Overfilling peppers, causing spillage.? Use a thermometer to check if peppers are tender, avoid undercooking.
- Burnt cheese on top.? Reduce oven temperature slightly if cheese burns too quickly.
- Dry, shriveled peppers.? Add a splash of water or broth in the baking dish to keep peppers moist.
- Soggy, runny filling.? Let the dish rest for 5 minutes before serving to set the filling.
Spooky Halloween Stuffed Peppers
Equipment
- Sharp knife
- Large skillet
- Baking dish
- Spoon
- Aluminum foil
Ingredients
- 4 large bell peppers preferably red or orange for vibrant color
- 1 cup cooked rice jasmine or basmati recommended
- 1 cup black beans rinsed and drained
- 1 cup cheddar cheese shredded
- 1/2 cup chopped onion yellow or white onion
- 2 cloves garlic minced
- 2 tablespoons olive oil extra virgin preferred
- 1/4 cup chopped cilantro for garnish
Instructions
- Preheat your oven to 190°C (375°F). Place a rack in the middle for even baking.
- Using a sharp knife, cut the tops off each bell pepper and carefully scoop out the seeds and membranes, creating a hollow cup. Set aside.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent, about 3 minutes. The mixture should smell savory and the onions slightly golden.
- Add cooked rice, black beans, and half of the shredded cheese to the skillet. Mix everything thoroughly until well combined and heated through, about 2-3 minutes. The filling should look vibrant and slightly creamy.
- Use a spoon to stuff each hollowed bell pepper generously with the rice and bean mixture, pressing down gently to pack the filling inside.
- Arrange the stuffed peppers in a baking dish. Top each with the remaining shredded cheese and drizzle a little olive oil over the top. Cover loosely with aluminum foil to prevent over-browning.
- Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden brown. You should hear gentle bubbling and see the cheese slightly crisping at the edges.
- Remove the dish from the oven and let the peppers rest for 5 minutes. This helps the filling set and makes them easier to serve.
- Garnish the peppers with freshly chopped cilantro for a bright herbal finish. Serve warm, allowing the cheese to ooze slightly with each bite.
