Fun to make and so satisfying, these stuffed peppers are perfect for a family dinner ahead of trick-or-treating!
INGREDIENTS
Servings: 4
Bell peppers
4
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
DIRECTIONS
- 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.
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