Stuffed Bell Peppers with Faces

These Stuffed Bell Peppers with Creepy Faces bring a festive and flavorful twist to your Halloween dinner. The savory filling combines ground beef, rice, and spices, perfectly balanced and baked inside peppers carved with fun and spooky designs. It is a playful way to enjoy a comforting meal while adding a seasonal touch to your table.

I first made these during a Halloween party, and everyone loved how the combination of savory filling and fun presentation made the night extra special. Now it’s a tradition to prepare these every year.

Ingredients

• Four large bell peppers: such as orange, red, or yellow for vibrant color and sturdy walls
• One pound ground beef: for a rich and hearty protein base, choose lean or regular depending on preference
• One cup cooked rice: which adds bulk and texture, absorbing the flavors of spices and tomatoes
• One small onion: chopped finely to lend sweetness and depth
• Two cloves garlic: minced for aromatic warmth that enhances the savory profile
• One can diced tomatoes: drained to keep the filling moist without being soggy
• One teaspoon cumin: for earthiness and a little smoky warmth, freshly ground if possible
• One teaspoon paprika: which adds subtle sweetness and color, Spanish smoked paprika works great here
• Salt and pepper: to taste to season the mixture perfectly
• Black olives: optional for eyes or garnish adding a salty bite and extra visual intrigue
• One cup shredded cheddar cheese: for a creamy golden topping that melts beautifully

Instructions

Preheat Oven:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius to ensure the peppers cook evenly and the cheese melts perfectly at the end.

Prepare the Peppers:

Cut off the tops of the bell peppers carefully and scoop out all the seeds and membranes. Using a small knife or carving tool, create creepy faces on the pepper sides. Take your time and make them as detailed or playful as you like. Set aside the tops if you want to use them as pumpkin stems later.

Cook the Filling:

In a skillet over medium heat, brown the ground beef along with the chopped onion and minced garlic. Stir frequently and cook until the meat is no longer pink and onions are soft which should take about 7 to 10 minutes. Drain any excess fat to keep the filling from being greasy.

Mix the Filling:

Add the cooked rice, diced tomatoes, cumin, paprika, salt and pepper to the browned meat mixture. Stir thoroughly to combine all ingredients evenly so every bite bursts with flavor.

Stuff the Peppers:

Fill each carved bell pepper generously with the beef and rice mixture. Pack it tightly but avoid overstuffing to prevent spillage during baking.

Bake Covered:

Place the stuffed peppers upright in a baking dish and cover with foil to trap steam. Bake in the preheated oven for 30 minutes allowing the peppers to soften and the filling to heat through.

Add Cheese and Finish Baking:

Remove the foil and sprinkle shredded cheddar cheese on top of each pepper. Return to the oven uncovered for an additional 10 minutes until the cheese melts and turns bubbly and golden.

Serve Creatively:

Serve the stuffed peppers hot. For added effect place the tops back on so they look like mini pumpkins. If using black olives, slice them into rounds to create eyes enhancing the creepy faces for your Halloween feast.

My favorite part of this recipe is carving each bell pepper because it makes the cooking fun and interactive. One year my kids joined in and we had a mini competition for the scariest face which made the whole experience memorable and engaging.

Storage Tips

Store leftover stuffed peppers in an airtight container in the fridge for up to three days. Reheat gently in the oven at 350 degrees Fahrenheit or in a microwave with a microwave-safe cover to keep them moist.

Ingredient Substitutions

Swap ground beef for ground turkey, chicken, or plant-based crumbles for different dietary preferences. Use quinoa or cauliflower rice instead of white rice to lighten the dish. Try adding chopped mushrooms or zucchini to increase vegetable content without changing the flavor too much.

Serving Suggestions

Pair these peppers with a crisp green salad or roasted root vegetables for a complete meal. For a festive touch serve with garlic bread or warm tortillas to scoop up the filling. A dollop of sour cream or guacamole can add creaminess and balance spices well.

This festive and flavorful recipe is both fun to make and delicious to eat, making it perfect for holiday gatherings or weeknight meals.

FAQs about Recipes

→ What types of bell peppers work best?

Brightly colored bell peppers, such as orange, red, and yellow, are ideal for carving and offer a sweet flavor that balances the savory filling.

→ Can I prepare this ahead of time?

Yes, you can carve the peppers and prepare the filling in advance. Assemble the peppers before baking to keep the carvings fresh.

→ How can I ensure the peppers don't collapse when baking?

Removing seeds and membranes carefully helps maintain structure. Baking covered with foil also keeps moisture and shape intact.

→ What cheeses complement the filling best?

Sharp cheddar melts well and adds richness, but feel free to experiment with mozzarella or Monterey Jack for milder flavors.

→ Are there ways to customize the filling?

Absolutely! Swap ground beef for turkey or plant-based protein, and adjust spices like cumin and paprika to your taste preference.

→ Can black olives be used creatively in this dish?

Yes, slicing olives into small pieces works well to create 'eyes' or other facial details on the carved peppers for added visual impact.