Scale

6 orange bell peppers

2 cups cooked shredded chicken

2 cups cooked rice (white, brown, or wild)

1 cup shredded cheddar or mozzarella cheese

1 cup tomato sauce

1 medium onion, chopped

2 cloves garlic, minced

2 tbsp olive oil (plus extra for brushing)

1 tsp paprika

1 tsp cumin

Salt and pepper to taste

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1. Preheat oven to 375°F (190°C).

2. Slice tops off peppers, remove seeds and membranes, and carve jack-o’-lantern faces.

3. In a skillet, sauté onion and garlic in olive oil until softened.

4. Add shredded chicken, cooked rice, tomato sauce, cheese, and seasonings; stir until combined and cheese begins to melt.

5. Spoon filling into peppers, packing gently.

6. Place peppers upright in a lightly greased baking dish, drizzle with olive oil, cover with foil, and bake for 25 minutes.

7. Remove foil and bake an additional 10 minutes until peppers are tender and tops lightly browned.

8. Serve hot for a festive Halloween presentation.

For a vegetarian version, swap chicken with black beans, corn, and extra vegetables.

Carve simple jack-o’-lantern faces to prevent breakage while baking.

Make ahead: Stuff peppers earlier in the day, refrigerate, and bake before serving.