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Halloween Stuffed Mini Bell Peppers

Mini bell peppers are hollowed out and roasted until slightly charred, then filled with a cheesy herb mixture. Once baked, they develop a crispy outer shell with a soft, flavorful stuffing that oozes cheese and herbs. The dish combines festive presentation with comforting, savory flavors and appealing textures.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 8 pieces mini bell peppers preferably orange for a festive look
  • 1 cup shredded cheese cheddar or mozzarella works well
  • 2 tablespoons chopped fresh herbs parsley, chives, or a mix
  • 2 tablespoons olive oil for roasting
  • 2 cloves garlic minced
  • to taste salt and pepper for seasoning
  • ¼ cup breadcrumbs for thickening filling if too runny

Equipment

  • Baking sheet
  • Sharp knife

Method
 

  1. Preheat your oven to 400°F (200°C). Rinse the mini bell peppers and carefully slice off the tops. Use a small spoon to scoop out the seeds and inner membranes, creating hollow mini pumpkins. Place the hollowed peppers on a baking sheet lined with parchment.
  2. Drizzle the peppers with olive oil and gently toss to coat all sides. This helps the peppers develop a slight char and crispy edges during roasting. Roast in the oven for about 8 minutes until the skins start to blister and soften.
  3. While the peppers cool slightly, mix shredded cheese, chopped herbs, minced garlic, salt, and pepper in a bowl. Stir until well combined into a fragrant, slightly sticky filling.
    8 pieces mini bell peppers
  4. Once the peppers are cool enough to handle, use a spoon to fill each hollowed-out pepper with the cheesy herb mixture, pressing gently so it’s packed inside. Don’t overfill—leave a small gap for some cheese to melt over the top.
    8 pieces mini bell peppers
  5. Sprinkle a little breadcrumbs on top of each stuffed pepper, which will add a crispy, golden crust when baked.
    8 pieces mini bell peppers
  6. Return the stuffed peppers to the oven and bake for an additional 7-10 minutes, or until the cheese is bubbly and golden, and the peppers are nicely charred around the edges.
  7. Remove the peppers from oven and let cool for a few minutes. The cheese should be melty and the peppers slightly crispy on the outside, with a warm, inviting aroma filling the air.

Notes

Use a small spoon to carefully remove seeds and stuff without tearing the peppers. Keep an eye on the cheese to prevent burning during the final bake. Feel free to customize the filling with cooked rice, sausage, or other favorites for variety.