Spooky stuffed peppers are one of those meals that feel festive without needing anything artificial or complicated.
I like making these around Halloween because the peppers already do most of the visual work for you.
They’re hearty, colorful, and comforting, and they work just as well for a casual dinner as they do for a themed gathering. It’s familiar food with a playful edge.
Behind the Recipe
This recipe came from wanting a Halloween main that wasn’t meat-heavy and didn’t rely on novelty shapes. Stuffed peppers are naturally flexible, and filling them with a warm, spiced rice and bean mixture felt right for cooler evenings. Over time, it became a reliable option whenever I wanted something cozy, filling, and easy to adapt.
Recipe Origin or Trivia
Stuffed peppers appear in many cuisines around the world, often filled with grains, vegetables, and spices.
Modern versions frequently lean vegetarian, using beans and rice as a satisfying base. For Halloween, their shape makes them especially fun to present without changing the recipe itself.
Why I Love This Recipe (And You Will Too)
- Naturally festive: Peppers double as edible bowls
- Hearty and filling: Rice and beans make it satisfying
- Vegetarian-friendly: No meat required
- Simple ingredients: Easy to find and prep
- Make-ahead friendly: Great for busy days
- Balanced flavor: Mild spice with savory depth
- Colorful presentation: Looks great on the table
Chef’s Pro Tips for Perfect Results
- Choose firm peppers: They hold their shape while baking
- Cut evenly: Helps peppers cook at the same rate
- Season the filling well: Flavor comes from spices
- Pack gently: Don’t compress the filling too tightly
- Rest after baking: Helps everything settle
Ingredients in This Recipe
- Bell peppers: Colorful, sturdy shells for stuffing
- Cooked rice: Forms the base of the filling
- Black beans: Add protein and texture
- Chopped tomatoes: Bring moisture and acidity
- Shredded cheese: Melts into a savory topping
- Cumin: Adds warmth and earthiness
- Paprika: Brings mild smokiness
- Chili powder: Adds gentle heat
- Onion: Builds flavor
- Garlic: Adds depth and aroma
- Oil: For sautéing
Kitchen Tools You’ll Need
- Oven: For baking the peppers evenly
- Skillet: To cook the filling
- Knife: For prepping peppers and aromatics
- Spoon: For filling peppers
- Baking dish: Keeps peppers upright
Instructions for Making This Recipe
- Preheat oven to 200°C (390°F).
- Cut tops off peppers and remove seeds.
- Heat oil in a skillet and sauté onion until translucent.
- Add garlic and cook briefly until fragrant.
- Stir in rice, beans, tomatoes, spices, salt, and pepper.
- Cook filling until heated through.
- Spoon mixture into peppers and place in a baking dish.
- Top with shredded cheese.
- Bake for 25–30 minutes until peppers are tender and cheese is bubbly.
- Rest briefly before serving.
Ingredient Substitutions
- Rice: Use quinoa or cauliflower rice
- Black beans: Pinto beans or chickpeas
- Cheese: Dairy-free shredded cheese
- Tomatoes: Salsa, drained well
- Bell peppers: Poblano peppers for deeper flavor
Ingredient Spotlight
- Bell Peppers: Naturally sweet and sturdy when baked
- Black Beans: Make the filling satisfying and protein-rich
Spooky Stuffed Peppers
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Place a rack in the middle for even baking.
- Slice the tops off each bell pepper and carefully scoop out the seeds and membranes, creating a hollow cavity.
- Heat oil in a skillet over medium heat. Add chopped onion and cook, stirring occasionally, until translucent and fragrant, about 3-4 minutes.
- Add minced garlic to the skillet and cook for another 30 seconds until aromatic.
- Stir in cooked rice, black beans, chopped tomatoes, cumin, paprika, chili powder, and a pinch of salt and pepper. Mix well and cook for 2-3 minutes until heated through and fragrant.
- Spoon the filling mixture into each hollowed-out pepper, pressing gently to pack it in.
- Arrange the stuffed peppers upright in a baking dish. Sprinkle shredded cheese generously over the tops.
- Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is melted, bubbling, and golden on top.
- Once baked, remove from oven and let sit for 5 minutes to allow flavors to meld and the filling to set slightly.
- Garnish with fresh herbs if desired, then serve hot for a comforting and colorful meal.
Texture & Flavor Secrets
- Tender peppers: Come from even baking
- Well-seasoned filling: Prevents blandness
- Melted cheese topping: Adds richness
What to Avoid
- Undercooked peppers: Too crunchy
- Watery filling: Drain tomatoes well
- Overstuffing: Can cause splitting
Nutrition Facts (Approximate per Serving)
- Calories: 420 kcal
- Protein: 16 g
- Carbohydrates: 48 g
- Fat: 18 g
- Fiber: 9 g
- Sugar: 6 g
- Sodium: 520 mg
Make-Ahead and Storage Tips
- Assemble ahead: Up to 24 hours in advance
- Refrigerate leftovers: Up to 3 days
- Reheat: Oven for best texture
- Freeze: Filling only, not peppers
How to Serve This Dish
- As a main course: Complete and filling
- With salad: Adds freshness
- With crusty bread: Great for scooping
- For gatherings: Easy to portion
Creative Leftover Transformations
- Pepper bowls: Chop and reheat filling
- Wrap filling: Use in tortillas
- Stuffed zucchini: Reuse the mixture
- Rice skillet: Pan-fry leftovers
Variations to Try
- Mexican-Inspired: Add taco seasoning
- Extra Cheesy: Mix cheese into filling
- Vegan Version: Skip cheese or use plant-based
- Spicy Version: Add jalapeños
- Protein Boost: Add crumbled tofu or plant-based meat
FAQ’s
- Can I make these vegan?: Yes, skip or replace cheese
- Do peppers need pre-cooking?: No, they bake fully
- Can I use leftover rice?: Yes
- Are these kid-friendly?: Yes, adjust spices
- Can I freeze them?: Filling freezes best
- How do I keep peppers upright?: Trim bottoms if needed
- Can I add meat?: Yes, cooked ground meat works
- Why rest after baking?: Helps filling set
- Do different peppers cook differently?: Similar if size matches
- Best cheese to use?: Cheddar or Monterey Jack
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
