Servings: 4
Bell peppers 
Extra-virgin olive oil 
to taste
Chicken broth 
1 cup, divided
Fire-roasted tomatoes 
1 (15-oz) can
Monterey Jack cheese 
1 cup, divided
Ground black pepper 
to taste
1, chopped
2 cloves, minced
Chili powder 
2 tsp
Ground beef 
1 lb
White rice 
1 cup, cooked
Jack-O'-Lantern Stuffed Peppers
15 m
45 m
Ready in:
60 m
  1. Preheat the oven to 350° F (175° C/Gas mark 4).
  2. Cut off the top of peppers (do not discard the tops). Remove the cores and seeds of the peppers. Carve a Jack O'Lantern face. Drizzle the inside with olive oil. Season with salt and ground black pepper to taste. Place the peppers and the tops in a baking dish.
  3. In a skillet, heat oil. Add chopped onion. Cook for 5 minutes, until soft. Add minced garlic cloves. Cook for 1 minute, until fragrant. Then, add meat. Stirring, cook until the beef is no longer pink. Drain. 
  4. Over medium heat, season with salt and black pepper. Add chili powder, tomatoes, white rice, 1/2 cup broth, and 3/4 cup of Monterey Jack. Stir well. 
  5. Divide the mixture between peppers. Top with 1/2 cup of Monterey Jack cheese.
  6. Pour 1/2 cup broth into dish. Cover the pan with foil.
  7. Bake in the preheated oven for 30 minutes. Then, remove the foil. Bake for 10 minutes, or until peppers are tender.