Preheat the oven: Preheat your oven to 190°C (375°F). Lightly grease a baking dish large enough to hold the four capsicums upright.
Prepare the capsicums: Wash the capsicums and carefully cut off the tops, keeping the tops to use as little “hats” later. Remove the seeds and white membranes from inside.
Create the faces: Using a small, sharp knife, carefully cut simple triangle eyes and a spooky mouth into the front of each capsicum. Keep the shapes fairly small so the capsicums remain sturdy during cooking.
Cook the beef: Heat the olive oil in a large frying pan over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Add the garlic and beef mince, breaking it up with a wooden spoon. Cook until the beef is browned and cooked through.
Add the sauce and seasoning: Stir in the tomato passata, paprika, oregano, cumin, salt and black pepper. Simmer for 3–4 minutes to allow the flavours to come together.
Add the rice and corn: Stir through the cooked rice and drained corn until evenly combined. Cook for another 2–3 minutes until heated through.
Fill the capsicums: Spoon the beef and rice mixture into each capsicum, filling them generously but leaving a little space at the top.
Add the cheese: Sprinkle the grated cheese over each filling.
Bake: Place the stuffed capsicums upright in the prepared baking dish. Add the capsicum tops either back on or beside them. Bake for 30–35 minutes, until the capsicums are tender and the cheese is melted and golden.
Rest and serve: Remove from the oven and allow the capsicums to rest for about 5 minutes before serving. Add the tops back on if you removed them during baking, then serve your spooky little jack-o’-lanterns warm.
