Pumpkin-Head Stuffed Bell Peppers

Pumpkin-Head Stuffed Bell Peppers


4 large orange bell peppers

1 tsp olive oil

1 lb. ground beef

½ cup 505 Southwestern Flame Roasted Green Chile

½ tsp sea salt and ½ tsp black pepper 

1 tsp ground cumin

1 cup cooked rice

1 onion, diced

2 cloves garlic, minced

1 14.5 oz can diced tomatoes

1 cup shredded cheddar cheese


Cut off the top of each pepper and discard the cores and seeds. Using a sharp knife, carve a Jack O’Lantern face into each pepper. Place in baking dish.

Heat oil in large skillet. Add beef and cook for about 5 minutes. Add onions and garlic, cook for 3-4 minutes. Season with salt, pepper and cumin. Mix in diced tomatoes, cooked rice and 505SW Flame Roasted Green Chile. Cook for 1 minute. Add ½ cup cheddar cheese and mix until melted.

Stuff the beef mixture evenly between the peppers. Top with remaining ½ cup of cheese.

Pour ½ cup water into bottom of baking dish. Cover and bake at 350 degrees for 30 minutes. Remove foil and bake for another 10 minutes.

Enjoy ☺

Credit: @global.appetite