Beef and Rice Stuffed Jack-O-Lanterns

Recipe

• Preheat the oven to 425.
• Cook your rice according to the package.
• While that’s simmering, start to cut your veggies.
• Start with the orange bell pepper– cut the top off and take the seeds out. Using a small knife, cut the pumpkin face by cutting two eyes, a nose and a mouth.
• Chop up the green peppers and onion.
• Once your rice is done, pour it in the bowl and set aside.
• In that same skillet, add a little bit of olive oil, green bell peppers and onions.
• Cook on medium heat until the onions are translucent.
• Add your ground beef into the skillet with a little bit of salt and pepper.
• While the beef is cooking, in a separate bowl, mix together the tomato paste, brown sugar and water. Stir until it’s all combined.
• Pour that mixture into the beef and stir.
• Add your rice to the skillet and stir everything together.
• Grab a small casserole dish and add a little water to the bottom and stand your pumpkin peppers upright.
• Fill each of them with the beef and rice mixture. Sprinkle mozzarella cheese on top.
• Cover with foil and bake at 425 for 30 minutes.
• Remove the foil and cook for another 5 minutes.