Jack-o'-lantern stuffed peppers

On the largest face of each pepper, cut three-cut triangle eyes and nose with a small knife, then a mouth with three teeth on top and two on the bottom.

Cut all the way around the top and remove the seed pod; trim out white membrane and knock out loose seeds. Trim the seed pod off the top so it can go back on as a lid.

Set the peppers in a lightly oiled baking dish just big enough to hold them.

For the filling, season lean ground beef with kosher salt, black pepper and a few shakes of cayenne; add a little Worcestershire, minced garlic, sliced green onions, melted butter, a little ketchup and a handful of cheddar.

Add cooked rice and mix with hands or a utensil.

Stuff the filling evenly into the peppers and put the tops back on.

Set the dish on a pan, loosely cover with foil and bake in a 400 degree oven for one hour.

Remove the foil and bake another 10 to 15 minutes until the peppers are tender and take on some color.

Variation: reduce the cooking liquids in the dish and add them to the sauce.

Serve on a pool of spicy tomato sauce.