Jack-O'-Lantern Stuffed Peppers|Print

Servings: 4

Bell peppers

Extra-virgin olive oil

Salt

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

Onion

1, chopped

Garlic

2 cloves, minced

Chili powder

2 tsp

Ground beef

1 lb

White rice

1 cup, cooked

Jack-O'-Lantern Stuffed Peppers

Prep:

15 m

Cook:

45 m

Ready in:

60 m

Preheat the oven to 350° F (175° C/Gas mark 4).
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.
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.
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.
Divide the mixture between peppers. Top with 1/2 cup of Monterey Jack cheese.
Pour 1/2 cup broth into dish. Cover the pan with foil.
Bake in the preheated oven for 30 minutes. Then, remove the foil. Bake for 10 minutes, or until peppers are tender.