Description
Cheesy, savory mini peppers stuffed with spiced beef and drizzled with marinara ‘blood’—a spooky, crowd-pleasing bite for Summerween movie nights.
Ingredients
16–20 mini red bell peppers
1 tbsp olive oil
1 lb ground beef (or plant-based crumble)
1/2 cup finely diced onion
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup marinara sauce, divided
1 cup shredded mozzarella
2 tbsp grated Parmesan (optional)
1 tbsp chopped parsley or basil, for garnish
Instructions
1. Heat oven to 400°F (200°C); line a sheet pan with parchment.
2. Halve peppers lengthwise; remove seeds and membranes; arrange cut-side up.
3. Heat oil in a skillet over medium; cook beef and onion until browned; drain fat.
4. Stir in garlic, Italian seasoning, salt, pepper, and 1/2 cup marinara; simmer 2 minutes.
5. Spoon filling into peppers; top with mozzarella and Parmesan if using.
6. Bake 15–18 minutes until peppers are tender and cheese is golden.
7. Warm remaining marinara; drizzle over peppers for a ‘bloody’ look; garnish and serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes