1. Preheat oven to 375°F. Prepare a 9×13 inch baking dish.

2. Cut tops off peppers about 1/2 inch down and save the lids. Remove seeds and membranes with a spoon.

3. Carve jack-o’-lantern faces on one side of each pepper using a small paring knife—triangle eyes, nose, and jagged smile. Keep cuts shallow.

4. Rinse carved peppers and pat dry. Stand upright in baking dish.

5. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook 6-8 minutes, breaking into crumbles, until deeply browned.

6. Drain excess fat, leaving about 1 tablespoon. Add diced onion and cook 4-5 minutes until softened.

7. Stir in garlic and cook 1 minute until fragrant.

8. Add diced tomatoes, tomato paste, Italian seasoning, paprika, cumin, salt, and pepper. Mix well.

9. Stir in cooked rice, half the mozzarella (1/2 cup), and fresh parsley. Taste and adjust seasoning. Remove from heat.

10. Pour tomato sauce and broth into bottom of baking dish around peppers.

11. Stuff each pepper generously with meat mixture, packing gently. Top with remaining cheese.

12. Place pepper lids back on at an angle. Cover dish tightly with foil.

13. Bake 35-40 minutes until peppers are tender. Remove foil and bake 5-10 minutes more to brown cheese.

14. Let rest 5 minutes before serving. Use a spatula to transfer peppers to plates and spoon sauce over top.