Halloween Pumkin-like stuffed peppers

Ingredients:

• 6 large orange bell peppers
• 1 tablespoon (15ml) olive oil
• 1 medium onion, chopped (about 150g)
• 2 cloves garlic, minced
• 1 pound (450g) ground beef or turkey
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) black pepper
• 1 teaspoon (3g) smoked paprika
• 1 cup (200g) cooked rice
• 1 cup (100g) shredded cheddar cheese
• 1 can (15oz/425g) diced tomatoes, drained

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Use a small paring knife to carve faces into one side of each pepper, resembling jack-o-lanterns.
3. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent, about 5 minutes.
4. Add the ground beef or turkey to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 7-10 minutes.
5. Stir in salt, black pepper, and smoked paprika. Add the cooked rice, shredded cheddar cheese, and drained diced tomatoes to the meat mixture. Mix until well combined.
6. Fill each carved bell pepper with the meat and rice mixture, pressing it down gently to pack it in.
7. Place stuffed peppers in a baking dish, standing them upright. If the peppers don't stand well, trim the bottoms slightly to create a flat surface.
8. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are slightly browned.
10. Allow to cool slightly before serving, to help the peppers hold their shape.

Notes:

These Halloween Pumpkin-Stuffed Peppers can be prepared a day in advance and stored in the refrigerator. Reheat in the oven at 350°F (175°C) for about 15-20 minutes before serving. For a vegetarian version, replace meat with a mix of black beans and corn. Serve with sour cream or guacamole on the side for added flavor.