Mac O' Lanterns

Cook pasta according to its directions, drain and set aside.

While the pasta is cooking, carve the peppers. Cut just enough of the bottom to create a flat surface so that the pepper will stand upright. Remove the top but making a circular incision around the stem (be sure to leave the stem intact!). Pull out the seeds.

Cut away the seeds and pith from the top, discard.

Carve a face in the pepper. I find that a paring knife works best.

Keep the top with the pepper for serving and set aside.

Over medium heat, in a non-stick skillet, melt the butter and flour, whisk and cook for about 2-3 minutes.

Add the milk and whisk quickly as it will thicken fast.

Once the mixture begins to bubble, add the cheese and whisk until melted.

Season the sauce with salt and pepper to taste.

Add the cooked pasta to the sauce, mix to combine and set aside in a bowl.

In the non-stick skillet, cook the ground beef over medium high heat.

Season with salt, pepper, cumin, garlic powder, chili powder and cayenne.

Continue to break the beef apart while cooking so that you are left with very small pieces. Drain fat from the beef, leaving 1 tablespoon of fat in the pan.

Add in the red onion, and cook for 2-3 minutes.

Add in the corn and black beans, cook for another 2 minutes just to warm them through.

Add in jalapeno, and stir to combine.

Add the pasta with cheese sauce to the skillet and stir to combine and heat through.

Add fresh cilantro, and stir to combine.

Season as needed with salt and pepper.

Fill each carved pepper with mac n’ cheese and enjoy!