Jack-o'-Lantern Stuffed Peppers

Cut the tops off the bell peppers and set them aside. Remove the seeds and white membranes, scraping the insides clean so there is room for the filling.
Using a small, sharp paring knife, cut simple triangular eyes and a jagged mouth into the front of each pepper. Keep the openings small. Intricate or oversized cuts weaken the pepper wall and are more likely to distort as it softens in the oven.
Preheat oven at 375℉.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4-5 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant.
Add the undrained tomatoes and green chilies, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to combine and simmer uncovered for 6-8 minutes, stirring occasionally. It is ready when a spoon dragged across the pan bottom leaves a channel that holds for a second before filling back in.
Stir in the cooked rice, black beans, and corn. Cook for 2-3 minutes, until heated through. The filling should be moist but thick enough to mound on a spoon.
Divide the filling among the peppers, mounding it slightly at the top without packing it down. You want the filling to sit just above the carved mouth, so it shows through the opening.
Top with cheese and set up the dish. Sprinkle the cheese over the filling and set the reserved pepper tops back on. Arrange the peppers upright in a baking dish so they fit snugly and support one another. Pour about ½ inch of water into the bottom of the dish, taking care not to get water inside the peppers. Cover tightly with foil.
Bake at 375°F for 30 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is melted and the peppers are tender enough to pierce easily with a knife but still sturdy enough to stand upright. Let them rest for 5 minutes before serving.

Equipment

Ingredients

Instructions

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