Stuffed Peppers for Halloween
6 servings
60 minutes
Stuffed peppers for Halloween are a bright and eerily delicious dish inspired by the atmosphere of the main autumn holiday. Their frightening appearance resembles sinister pumpkins, but instead of sweetness, a hearty filling of minced meat, rice, beans, and aromatic spices is hidden inside. Tender baked peppers soaked in tomato sauce with hints of chili create a rich flavor with a slight spiciness that pairs wonderfully with melted cheese. The dish not only delights with its original presentation but is also perfect for a festive dinner with family or a party with friends. It looks especially striking when adding a 'bloody' touch – red sauce on golden peppers. This is the ideal treat for those who want to combine fun and gastronomic pleasure!
1
Prepare the peppers (it's best to use yellow and orange). Cut off the top like a lid and set it aside. Remove the seeds. Carve out eyes, nose, and mouth with a sharp knife. Then boil in boiling water for 2-3 minutes. Cool down.
- Bell pepper: 6 pieces
2
Rinse the rice and boil until cooked.
- Rice: 2 glasss
3
In a deep skillet, heat vegetable oil, then fry the minced meat until there are no red spots. Add salt, pepper, and spices to taste (a mixture for minced meat and oregano works well). Add beans to the minced meat, draining the liquid from the can first. Mix well and simmer for 5 minutes. Add sauce to the mixture, stir, cover with a lid, and simmer for another 5 minutes.
- Mixed mince (beef and pork): 300 g
- Salt: to taste
- Ground black pepper: to taste
- Canned beans: 1 jar
- Tomato sauce with chili: 200 g
- Vegetable oil: 1 tablespoon
4
Add rice to the mixture, stir, and simmer covered for a couple of minutes on low heat.
- Rice: 2 glasss
5
Place about 2 spoons of the prepared mixture into each pepper (don't put too much), then add grated cheese (it's better to use hard varieties). Cover the peppers with 'lids', place on a baking sheet, and bake for about 12 minutes at 180 degrees. If desired, you can brush the yellow peppers with red sauce, as if they are stained with blood. Serve hot.
- Edam cheese: to taste
