Spooky Halloween Stuffed Peppers
These roasted bell peppers are filled with a savory mixture of rice, black beans, cheese, onion, and garlic, then baked until tender and bubbly. The peppers serve as edible cups, with a smoky charred flavor and gooey cheese topping, making them a festive and satisfying main course perfect for chilly nights and Halloween celebrations.
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.
Notes
For extra smoky flavor, consider charring the peppers slightly on a grill before stuffing. You can also customize the filling with cooked chicken, corn, or spicy peppers for variation.