Halloween Stuffed Peppers

Ingredients

• 4 pieces Bell Peppers (large orange or red peppers, tops cut off, seeds removed, faces carved)
• 1 pound Ground Beef (80% lean)
• 1 teaspoon Baking Soda (helps retain moisture in the meat)
• 1 teaspoon Salt (kosher salt)
• 2 tablespoons Olive Oil (extra‑virgin)
• 1 medium Yellow Onion (diced)
• 2 cloves Garlic (minced)
• 1 tablespoon Seasonings (Italian seasoning, black pepper, paprika (adjust to taste))
• 1 cup Tomato Sauce (marinara or pasta sauce)
• 1 cup Cooked Rice (white or brown rice, cooked and cooled)
• 1 cup Shredded Cheese (mozzarella or cheddar, divided)
• ½ teaspoon Black Pepper (freshly ground, optional)

Instructions

1. Prepare and Roast the Peppers

   Wash the bell peppers, cut off the tops, remove seeds, and carve a simple pumpkin face on each using a small knife. Drizzle the peppers with olive oil, sprinkle with a pinch of salt, place them upright in a baking dish, and roast in a pre‑heated oven at 425°F for 20 minutes until they begin to soften.

   Time: PT15M

   Temperature: 425°F

2. Sauté Aromatics

   While the peppers roast, heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3‑4 minutes until translucent, then add the minced garlic and cook another 30 seconds, being careful not to burn it.

   Time: PT5M

3. Brown the Beef with Baking Soda

   In a bowl, combine the ground beef with 1 tsp baking soda and 1 tsp salt; mix briefly. Add the seasoned beef to the skillet, breaking it up with a spoon. Cook over medium‑high heat for about 8 minutes, stirring until browned. Drain excess fat, leaving a thin layer for flavor.

   Time: PT8M

4. Create the Filling

   Stir the tomato sauce, cooked rice, and half of the shredded cheese into the skillet. Sprinkle the additional seasonings and black pepper. Reduce heat to low and simmer for 10 minutes, allowing flavors to meld and the cheese to melt slightly.

   Time: PT10M

5. Stuff the Peppers

   Remove the partially roasted peppers from the oven. Using a spoon, fill each pepper generously with the beef‑rice mixture, then top each with the remaining shredded cheese.

   Time: PT5M

6. Final Roast

   Return the stuffed peppers to the oven and roast for 12‑15 minutes at 425°F, or until the cheese is melted and lightly golden and the peppers are fully tender.

   Time: PT12M

   Temperature: 425°F

7. Rest and Serve

   Remove the dish from the oven and let the peppers rest for 5 minutes. Serve warm, optionally with a drizzle of extra tomato sauce or a sprinkle of fresh herbs.

   Time: PT5M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Bell Peppers: any color bell peppers
• Instead of Ground Beef: ground turkey, ground chicken, plant‑based mince
• Instead of Salt: sea salt
• Instead of Olive Oil: vegetable oil
• Instead of Yellow Onion: white onion
• Instead of Garlic: garlic powder (¼ tsp)
• Instead of Seasonings: any preferred spice blend
• Instead of Tomato Sauce: crushed tomatoes
• Instead of Cooked Rice: quinoa
• Instead of Shredded Cheese: any meltable cheese
• Instead of Black Pepper: white pepper

Equipment Needed

• Baking Dish
• Chef's Knife
• Cutting Board
• Spoon or Small Scoop
• Large Skillet
• Wooden Spoon or Spatula
• Measuring Spoons
• Oven

Critical Steps — Do Not Skip

• Carving the pumpkin faces without breaking the pepper walls
• Mixing baking soda and salt into the ground beef to retain moisture
• Draining excess fat while preserving flavor
• Roasting the peppers twice for optimal tenderness and cheese melt

Chef Tips from the Video

• Use a small paring knife for precise face carving
• Mix the baking soda into the meat just before cooking to maximize its tenderizing effect
• For extra flavor, add a pinch of smoked paprika to the seasoning blend

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked stuffed peppers (uncovered) for up to 2 months; reheat directly from frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast the peppers a day ahead and store in the fridge; reheat before stuffing
• Prepare the beef‑rice filling up to the simmer stage and refrigerate; assemble and bake when ready

Frequently Asked Questions