I was able to cut and paste for the recipe in case anyone is interested:

Adorable, spooky, and delicious! These carved bell peppers are stuffed with a hearty Tex-Mex filling, baked to perfection, and guaranteed to steal the show at your Halloween table!

Total Time: 50 minutes
Yield: Serves 6

Ingredients:

* 6 orange bell peppers (or a mix of orange, red, and yellow)
* 1 lb ground beef or turkey
* 1 cup cooked rice (white or brown)
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 can (15 oz) black beans, drained and rinsed
* 1 cup corn kernels
* 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
* 1 packet taco seasoning (or 2 tablespoons homemade blend)
* 1 cup shredded cheddar or Mexican blend cheese (plus extra for topping)
* 2 tablespoons olive oil
* Salt and pepper to taste
* Optional: sour cream, avocado, or salsa for serving

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove seeds and membranes. Using a small knife, carefully carve jack-o’-lantern faces into the front of each pepper. Brush lightly with olive oil and place in a baking dish.
3. In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft. Add ground beef and cook until browned. Drain excess fat.
4. Stir in taco seasoning, black beans, corn, and diced tomatoes. Simmer for 5 minutes, then stir in cooked rice and cheese. Mix until well combined.
5. Spoon the filling evenly into the carved peppers. Top each with a sprinkle of cheese.
6. Place the pepper “lids” back on top and bake uncovered for 25–30 minutes, until peppers are tender and cheese is melted.
7. Serve warm with sour cream, avocado, or salsa on the side.

Pro Tip:

Use orange peppers for a true pumpkin look — and add a little slice of green jalapeño stem on top for a spooky “pumpkin stem” effect!