Halloween Stuffed Jack-O’-Lantern Bell Peppers

Preheat oven to 375°F (190°C).
Slice the tops off the bell peppers and remove seeds and membranes. Using a small knife, carefully carve jack-o’-lantern faces into the front of each pepper. Brush lightly with olive oil and place in a baking dish.
In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until soft. Add ground beef and cook until browned. Drain excess fat.
Stir in taco seasoning, black beans, corn, and diced tomatoes. Simmer for 5 minutes, then mix in cooked rice and cheese until combined.
Spoon the filling evenly into the carved peppers and top each with a sprinkle of cheese.
Place the pepper “lids” back on top and bake uncovered for 25–30 minutes, until peppers are tender and cheese is melted.
Serve warm with sour cream, avocado, or salsa on the side.

Vegetarian version: Skip the meat and double up on beans, corn, and rice for a hearty meat-free option.
Spicy kick: Add diced jalapeños or a dash of cayenne pepper to the filling.
Italian twist: Replace taco seasoning with Italian herbs and use marinara sauce and mozzarella cheese for a pizza-style pepper.
Mini peppers: Use small sweet peppers for bite-sized appetizers at Halloween parties.

Choose firm, evenly shaped peppers for easier carving and better presentation.
To help the peppers stand upright, slice a tiny bit off the bottom (without cutting through).
If you prefer softer peppers, pre-bake the hollowed peppers for 10 minutes before stuffing.
For a true pumpkin look, stick a small piece of jalapeño stem or parsley sprig on top before serving.