Ingredients:

• 6 orange bell peppers (to resemble mini pumpkins)
• 1 lb ground turkey or beef
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp Smoked Paprika
• 1 tsp Ground Coriander
• 1/2 tsp cinnamon
• 1/2 tsp Turmeric
• 1/4 tsp cayenne pepper (optional for a mild kick)
• 1 can diced tomatoes (14 oz)
• 1 cup shredded cheese (cheddar or mozzarella)
• 2 tbsp olive oil
• Salt and pepper to taste

• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers (keep them for later) and hollow out the insides. Carefully carve jack-o'-lantern faces into the sides of the peppers with a small knife.
2. Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic and sauté until soft. Add the ground turkey or beef, breaking it apart and cooking until browned.
3.  Add cumin, smoked paprika, coriander, cinnamon, turmeric, cayenne (optional), salt, and pepper to the meat. Stir well to coat the meat with the spices. Pour in the diced tomatoes and cooked rice, and simmer for 5 minutes until well combined and heated through.
4.  Spoon the filling into the hollowed-out peppers. Top each pepper with shredded cheese, then place the pepper "lids" back on top.
5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are soft and the cheese is melted.
6. Remove the foil and bake for an additional 5 minutes for a golden, bubbly top. Garnish with fresh parsley before serving.