Halloween Stuffed Peppers in Air Fryer
A quick and delicious recipe for stuffed peppers with meat and rice, cooked in an air fryer, with a scary jack-o'-lantern look, perfect for Halloween.
Steps
- 1
Cut off the tops of the orange bell peppers and remove the seeds. Carve a scary jack-o'-lantern face into each pepper, removing the inner membranes.
- 2
In a skillet over medium heat, sauté the chopped onion and minced garlic in a little oil. Add the ground beef (or vegetarian alternative) and cook until browned.
- 3
Stir in the cooked rice, tomato paste, and smoked paprika. Season with salt and pepper and mix well.
- 4
Fill each pepper with the rice and meat mixture, pressing gently. Sprinkle the shredded cheese on top.
- 5
Place the stuffed peppers in the air fryer basket. Cook at 180°C (350°F) for 15–20 minutes, until the cheese is melted and golden.
- 6
Just before serving, add two black olives to each pepper to simulate eyes and achieve the Halloween effect.
Shopping list
orange bell peppers, ground beef or plant-based substitute, cooked rice, onion, garlic, shredded cheese (Emmental or cheddar), tomato paste, smoked paprika, salt, black pepper, black olives
Recipe story
Stuffed peppers are a traditional dish in Balkan and Middle Eastern cuisines, with roots in Ottoman cuisine. In Europe, they have been adapted in various ways, and this Halloween version combines tradition with the spirit of the Celtic holiday, perfect for themed parties.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
Mint
In ancient Rome, mint was so valued that students wore wreaths of its leaves to stimulate their minds, and guests received fresh sprigs as a sign of hospitality. Legend has it that the goddess Minerva transformed the nymph Mentha into a fragrant plant, giving birth to mint.
Tomato
Although today the tomato is indispensable in global cuisine, it was long viewed with suspicion in Europe, considered a toxic ornamental plant. It wasn't until the 19th century that Italian immigrants popularized it in the United States, turning it into an iconic ingredient of Mediterranean cuisine. Native to South America, the tomato was domesticated in Mexico and brought to Europe by Spanish conquistadors.
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