Ingredients

  • 4 orange bell peppers
  • extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 Onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tsp. chili powder
  • 1 lb. ground beef
  • 1 c. cooked white rice
  • 1 c. chicken stock, divided
  • 1 (15 oz) can fire-roasted tomatoes
  • 1 c. shredded Monterey Jack, divided

Total Time: 1:00

Prep Time:

Servings: 4

Procedure

  • Preheat oven to 350°.
  • Cut off (and reserve) the top of each pepper. Remove and discard the cores and seeds. Using a sharp paring knife, carve a Jack O’Lantern face into each pepper. Drizzle the inside of each pepper with olive oil and season generously with salt and pepper. Place the peppers upright in a large baking dish along with the pepper tops.
  • Heat a tablespoon of olive oil in a large nonstick skillet. Sauté onions until soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add beef and sauté until browned and cooked through, breaking up the meat with a wooden spoon. Turn off the heat and drain the fat.
  • Return skillet to stovetop over medium heat. Season with salt and pepper to taste and stir in the chili powder. Add the fire-roasted tomatoes, 1/2 cup chicken stock, cooked rice and 3/4 cup of cheese. Stir until the mixture is evenly combined.
  • Divide rice and beef mixture between the hollowed out peppers. Top with cheese.
  • Pour remaining 1/2 cup chicken stock into pan. Cover with foil and bake for about 30 minutes. Remove the foil and cook for another 10-15 minutes, until the peppers are tender and the cheese is melted.