Preheat the oven to 350 F.
Cut tops off of peppers and remove seeds.
Before carving your little pepper pumpkins, get the Spanish rice going on the stove top (follow directions according to the box.)
While that is cooking, you’re going to get creative! I used a pumpkin carving knife from our set we keep on hand - so genius! It made cutting those little eyes and mouths so much easier. I free handed my Jack-o-Lantern faces but feel free to get creative!
Once your little guys are carved and ready to go you can set them together snugly, standing up, in a pan. I used a pan that would fit them nice and tight so they wouldn’t fall over.
Now onto the insides! SO GOOD. I use smoked pork butt that we smoke ahead of time and freeze into individual meal portions, but you can use shredded chicken or beef as well. For this recipe I used 2 cups of shredded pork and it was perfect! Combine meat, corn, Spanish rice, beans, seasonings, and 1 cup of shredded cheese in a bowl.
Once thoroughly combined, fill each pepper to the top with the filling. Top with shredded cheese.
Bake for about 30 minutes or until peppers are tender. Take out, let cool, and serve!
