Jack-O’-Lantern Stuffed Peppers

Ingredients

• 1 lb. Swift Ground Beef & Pork Blend
• 6 large orange bell peppers
• 1 Tbsp. olive oil
• 1 medium yellow onion, diced
• 1 tsp. paprika
• ½ tsp. salt, plus more to taste
• ¼ tsp. black pepper
• 1 can (14.5 oz.) diced tomatoes, undrained
• 2 cups cooked white rice
• ½ cup chicken broth
• 1½ cups shredded Monterey Jack cheese

Directions

1. Prepare the peppers. Preheat the oven to 375°F. Cut the tops off the bell peppers and reserve them. Remove the seeds and membranes. Carefully carve small jack-o’-lantern faces into one side of each pepper with a paring knife. Arrange the peppers upright in a baking dish.
2. Cook the onion. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
3. Cook the meat. Add the Swift Ground Beef & Pork Blend. Break it into crumbles and cook until it reaches an internal temperature of 160°F. Drain excess fat as needed.
4. Make the filling. Stir in the paprika, salt, and black pepper. Add the diced tomatoes, cooked rice, and chicken broth. Cook for 3–5 minutes, stirring occasionally, until combined and heated through.
5. Fill the peppers. Spoon the filling into the peppers and top with shredded cheese. Pour a little water into the bottom of the baking dish to help the peppers soften.
6. Bake. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 5–10 minutes, until the peppers are tender and the cheese is melted. Bake the reserved pepper tops alongside the peppers if desired.
7. Serve. Let cool slightly before serving. Place the reserved tops beside or on the peppers for a jack-o’-lantern finish.