Jack O'Lantern Stuffed Peppers

Directions

1. Slice the tops off the orange bell peppers and scoop out the seeds and inner white membranes. With a small sharp knife, carefully cut spooky faces into the side of each pepper. Put them aside for now.
2. If your rice isn't ready, cook 1 cup of white rice following the package instructions. Set it aside.
3. Warm the olive oil in a big skillet over medium heat. Add the ground meat and brown it, breaking it into crumbles, for about 5 to 7 minutes. Pour off any extra fat.
4. Toss the diced onion into the skillet with the meat and sauté until it becomes translucent, roughly 4 minutes. Then add the minced garlic and cook for another minute until it smells great.
5. Mix in the cooked rice, drained diced tomatoes, half the shredded cheddar, half the tomato sauce, oregano, paprika, cumin, salt, and pepper. Stir everything together and let it heat through for 2-3 minutes.
6. Arrange the peppers upright in a baking dish—if they wobble, trim a thin slice from the bottoms to make them level. Spoon the meat mixture into each pepper and sprinkle the remaining cheese on top.
7. Pour the leftover tomato sauce around the peppers in the dish, then add 1/2 cup of water to create steam during baking.
8. Cover the dish tightly with aluminum foil and bake at 350°F (175°C) for 35 to 40 minutes, or until the peppers are fork-tender.
9. Take off the foil for the last 5 minutes of baking so the cheese gets golden brown. The carved faces should still be visible.
10. Allow the peppers to rest for 5 minutes, then sprinkle with fresh parsley. Serve them with the carved faces turned outward for a fun presentation.