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Spooky Stuffed Peppers with Smoky Cheese

These stuffed peppers feature vibrant, crisp-tender bell peppers filled with a savory mixture of rice, spicy sausage, and melted smoky cheese. Roasted until bubbly and golden, they boast a comforting yet rebellious flavor profile perfect for chilly nights or Halloween celebrations. The dish combines textures of tender peppers and gooey cheese with a spicy kick and smoky undertones.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably colorful for a spooky look
  • 1 cup cooked rice preferably day-old for better texture
  • 1/2 pound cooked sausage spicy chorizo adds heat, chicken sausage for milder flavor
  • 1 cup shredded smoked cheese cheddar, Monterey Jack, or smoked Gouda
  • 1 tablespoon hot sauce hot sauce Vinegar-based or smoky chipotle for depth
  • 1 teaspoon paprika smoked paprika the ghostly touch that adds smoky flavor
  • 1 small onion finely diced
  • 2 cloves garlic garlic minced
  • to taste salt and pepper

Equipment

  • Baking dish
  • Skillet
  • Spoon or scoop
  • Oven thermometer
  • Knife

Method
 

  1. Preheat your oven to 190°C (375°F). Place a baking dish in the oven to heat up slightly.
  2. Slice the tops off each bell pepper and carefully scoop out the seeds and membranes, keeping the peppers whole. Arrange them upright in the baking dish.
  3. In a skillet over medium heat, sauté the diced onion and minced garlic until fragrant and translucent, about 3 minutes. The aroma should be warm and inviting.
  4. Add the cooked rice and chopped cooked sausage to the skillet. Stir in hot sauce and season with salt and pepper. Mix until well combined and heated through, about 2 minutes.
  5. Stuff each pepper with the filling, pressing down lightly to pack it in. Place the stuffed peppers back into the baking dish.
  6. Top each pepper with a generous handful of shredded smoked cheese and sprinkle with smoked paprika, creating a smoky, cheesy crust.
  7. Bake uncovered in the preheated oven for 25 to 30 minutes, until the peppers are tender and the cheese is bubbling and golden. Keep an eye on the cheese to prevent burning.
  8. Once done, remove from oven and let the peppers rest for a few minutes. The cheese should be melted and slightly crispy around the edges, with a smoky aroma filling the kitchen.
  9. Serve the stuffed peppers hot, garnished with extra hot sauce or herbs if desired, and enjoy the comforting, rebellious flavors.

Notes

For extra spooky effect, use colorful peppers or garnish with chopped herbs. Adjust spice levels to your preference, and consider pre-cooking raw fillings for added safety.