6 large orange bell peppers

1 lb ground beef or turkey

1 cup cooked white rice

1 small onion, diced

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained

1 cup shredded cheddar cheese, divided

1 tsp dried oregano

1 tsp dried basil

1/2 tsp salt

1/4 tsp black pepper

2 tbsp olive oil

1/2 cup beef or vegetable broth

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Preheat oven to 375°F (190°C). Slice tops off peppers, remove seeds and membranes, and carve jack-o’-lantern faces with a paring knife.
In a skillet, heat olive oil over medium heat. Sauté onion for 4 minutes until softened. Add garlic and cook for 30 seconds.
Add ground meat and cook until browned, breaking it up with a spoon.
Stir in cooked rice, diced tomatoes, half of the cheese, oregano, basil, salt, and pepper. Mix well.
Fill each carved pepper with the rice mixture. Place peppers in a baking dish and pour broth around the base.
Cover with foil and bake for 35–40 minutes, until peppers are tender.
Remove foil, sprinkle with remaining cheese, and bake uncovered for 5–10 minutes until cheese melts and turns golden.
Serve warm with carved faces on display.

Swap rice for quinoa or cauliflower rice for a lighter version.

Mix in spinach, zucchini, or other vegetables for extra nutrition.

Use mozzarella, Monterey Jack, or your favorite melting cheese instead of cheddar.

Add yellow or red peppers alongside orange for more color on the tray.

Brush carved areas with lemon juice to help them hold their shape while baking.