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Spooky Stuffed Peppers

Colorful bell peppers are filled with a smoky mixture of ground meat, rice, olives, and feta, then baked until tender and bubbling. The smoky paprika and briny olives add a mysterious flavor, while the final dish offers a hearty, visually striking presentation perfect for Halloween or themed dinners.
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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 any bright color like red, yellow, or orange
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 lb ground beef or plant-based mince
  • 1 cup cooked rice leftover or freshly cooked
  • 0.5 cup chopped black olives
  • 0.5 cup crumbled feta cheese
  • 1 tsp smoked paprika or chipotle powder for extra heat
  • 1 lemon lemon juice freshly squeezed
  • a handful chopped parsley or basil or cilantro

Equipment

  • Baking dish
  • Skillet
  • spoon or scoop
  • Oven thermometer
  • Knife and chopping board

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Ensure peppers are tender but not overcooked to prevent collapse. Taste the filling before stuffing and adjust seasoning accordingly. For extra spice, add a pinch of cayenne or hot sauce.