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. low-sodium chicken broth, divided
1 (15-oz.) can fire-roasted tomatoes
1 c. shredded Monterey Jack, divided
Preparation
Step 1Preheat 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 oil and season generously with salt and pepper. Place the peppers upright in a large baking dish along with the pepper tops.Step 2Heat a tablespoon of oil in a large nonstick skillet. Cook onions until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add beef and cook until meat is no longer pink, breaking up meat with a wooden spoon. Turn off heat and drain fat.Step 3Return skillet to stovetop over medium heat. Season with salt and pepper to taste and stir in chili powder. Add fire-roasted tomatoes, 1/2 cup chicken broth, cooked rice and 3/4 cup of cheese. Stir until mixture is evenly combined.Step 4Divide rice and beef mixture between hollowed out peppers. Top with remaining 1/2 cup of cheese.Step 5Pour remaining 1/2 cup chicken stock into pan. Cover with foil and bake for 30 minutes. Step 6Remove foil and cook for another 10 to 15 minutes, or until peppers are tender and cheese is melty.
Have you made these? Let us know how it went in the comments below!
