Stuffed peppers have always been a cozy weekend project, but these take a turn into the spooky season. I love how the smoky paprika and black olives give the filling a mysterious edge, perfect for Halloween or a themed dinner. Plus, they’re easy to make ahead and reheat, so you can focus on your costume or party prep.
Why I keep coming back to this spooky treat
It’s simple, forgiving, and endlessly customizable. The smoky filling feels like a warm hug, even on chilly nights. Plus, it’s a clever way to add a little mystery to dinner—everyone loves a surprise inside their pepper.
Inside the spooky stuffed peppers
- Bell peppers: Colorful, sturdy vessels that hold all the flavor—choose bright red, yellow, or orange for visual punch.
- Ground beef or plant-based mince: Adds richness; go for lean for less grease, or a veggie version for a lighter feel.
- Cooked rice: Helps bind everything together—use leftover rice or cook fresh.
- Black olives: Salty, briny, and a bit oozy—swap for chopped pickles if you prefer tang.
- Feta cheese: Creamy, salty, and crumbly—sub with fresh mozzarella if you want milder.
- Smoked paprika: Gives a smoky depth—try chipotle powder for extra heat or omit for milder.
- Lemon juice: Brightens the filling—squeeze fresh lemon just before serving.
- Parsley: Fresh herbs add color and freshness—basil or cilantro work too.
Tools and equipment you’ll need
- Baking dish: To hold the stuffed peppers while they bake.
- Skillet: For sautéing the aromatics and browning the meat.
- Spoon or scoop: To hollow out the peppers and fill them.
- Oven thermometer: Ensures oven reaches the right temperature.
- Knife and chopping board: For prepping ingredients.
Step-by-step for a Spooky Good Time
Step 1: Preheat your oven to 190°C (375°F).
Step 2: Slice the tops off 4 large bell peppers and scoop out seeds and membranes.
Step 3: In a skillet, heat 2 tbsp olive oil over medium heat. Sauté 1 chopped onion and 2 minced garlic cloves until translucent, about 5 minutes.
Step 4: Add 1 lb ground beef or plant-based mince, cook until browned, about 8 minutes.
Step 5: Stir in 1 cup cooked rice, ½ cup chopped black olives, ½ cup crumbled feta, and a dash of smoked paprika. Season with salt and pepper.
Step 6: Stuff each pepper with the mixture, pressing down lightly. Place peppers in a baking dish.
Step 7: Bake for 30-35 minutes until peppers are tender and filling is bubbly.
Step 8: Remove from oven, let cool slightly. Garnish with chopped parsley and a drizzle of lemon juice.
Cooking checkpoints and tips for spooky perfection
- Peppers should be tender but not collapsing—test with a fork after 30 minutes.
- The filling should be hot and slightly crispy on top—bake until bubbling and golden.
- Check for seasoning—adjust salt, pepper, or lemon juice before serving for bright flavor.
Common mistakes and how to fix them
- Peppers split unevenly during cutting.? Use a sharp knife to halve peppers smoothly.
- Overbaking causes peppers to collapse.? Bake peppers until just tender—overcooked makes them mushy.
- Filling tastes bland or off.? Taste the filling before stuffing—adjust seasoning as needed.
- Filling cools down, making peppers soggy.? Ensure filling is hot before stuffing to prevent sogginess.
Spooky Stuffed Peppers
Ingredients
Equipment
Method
- Preheat your oven to 190°C (375°F). Slice the tops off the bell peppers and carefully scoop out the seeds and membranes with a spoon, creating a hollow cavity in each.
- Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent, about 5 minutes. The aroma should be warm and inviting.
- Add the ground beef or plant-based mince to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, approximately 8 minutes. You'll see the meat turn from pink to a rich brown.
- Stir in the cooked rice, chopped black olives, crumbled feta, and smoked paprika. Mix everything thoroughly, allowing the flavors to meld. Season with salt and pepper to taste, and cook for another 2 minutes.
- Use a spoon or scoop to fill each hollowed pepper with the flavorful mixture, pressing down lightly to pack the filling. Place the stuffed peppers upright in a baking dish.
- Bake the peppers in the preheated oven for 30 to 35 minutes, until the peppers are tender and the filling is bubbling and slightly golden on top. You might hear gentle sizzling sounds during baking.
- Remove the dish from the oven and let the peppers cool for a few minutes. Drizzle with fresh lemon juice and sprinkle chopped parsley over the top for a bright, fresh finish.
Notes
Hi, I’m Jessica Miller, the voice (and taste buds) behind Taste Budty Rant.
I was born and raised in Portland, Oregon, where my love for food started in my grandmother’s kitchen, watching her turn the simplest ingredients into magic.
