Description
These spooky phantom peppers are the ultimate Halloween dinner idea! Stuffed with cheesy rice, savory meat (or plant-based option), and topped with ghostly faces, they’re festive, fun, and kid-approved. Perfect for parties or a cozy family dinner.
Ingredients
-
6 bell peppers (red, orange, or yellow – festive colors)
-
1 cup cooked rice or quinoa
-
1 cup ground beef, chicken, or plant-based meat (cooked & seasoned)
-
1 cup tomato sauce or marinara
-
1 cup shredded mozzarella or cheddar cheese
-
6 slices mozzarella or provolone (for ghost “faces”)
-
Black olives (cut into small pieces for eyes and mouths)
-
1 tsp paprika
-
Salt & pepper, to taste
-
Olive oil, for drizzling
Instructions
-
Prep the peppers – Slice off tops, remove seeds, and keep stems for decoration if possible.
-
Make the filling – In a bowl, mix rice/quinoa, ground meat, tomato sauce, shredded cheese, paprika, salt, and pepper.
-
Stuff the peppers – Fill each pepper with the mixture until full.
-
Create spooky faces – Top each pepper with a cheese slice, then add olive “eyes” and “mouths” to make ghost faces.
-
Bake – Place in a baking dish, drizzle with olive oil, and bake at 375°F (190°C) for 25–30 minutes until peppers are tender and cheese is melted.
-
Serve – Let cool slightly, then serve warm.
Notes
-
Make vegetarian by swapping the meat for lentils, mushrooms, or more quinoa.
Use provolone for smooth ghost “sheets” or mozzarella for stretchy cheese.
Prep ahead of time, then bake before serving for stress-free parties.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Halloween Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 220 Kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 25 mg