9°80° Smoky Chipotle Jack-o-Lantern Peppers with Taco Rice Stuffing
6 bell peppers(orange)
1/3 cup 9°80° Smoky Chipotle
¼ cup Wild Cilantro
2 teaspoons 9°80° Worcestershire
2tablespoonsextra-virgin olive oil
1poundlean ground turkey or beef
1smallsweet onion, diced
15ouncecan petite diced tomatoes, undrained
10ouncecan Rotel, undrained (choose from original, mild, or hot)
1cuplow-sodium chicken broth
3/4cupuncooked Jasmine rice
1 each, red, yellow, and orange small sweet pepper, sliced
1 jalapeno pepper thinly sliced (optional to remove the seeds)
1 cup shredded Pepper Jack cheese, divided
Fresh chopped cilantro for serving
Diced scallions for serving
Preheat oven to 300° F. Coat a square or round 3-quart baking dish with nonstick spray.
Slice off the tops of the peppers.. Remove the seeds and membranes; discard. Set the tops of the peppers aside.
With a paring knife, cut out a jack o' lantern face.
If necessary, slice a little bit off the bottom of each pepper to create a flattened base so they can sit upright without falling over (being careful not to slice into the pepper itself or the stuffing will leak out.) Transfer peppers to the prepared baking dish, making sure they're somewhat snug, but not completely crowded. Using a basting brush, season the insides with 9°80° Wild Cilantro.
In a large ovenproof saute pan (with a lid), warm olive oil over medium-high heat. Add in the beef, onion, and 9°80°Smoky Chipotle. Cook, breaking up the beef with a wooden spoon, until browned and no pink remains,. If necessary, drain off grease (this will depend on type meat you choose).
Stir in the diced tomatoes, Rotel, chicken broth, rice, brown sugar and 9°80° Worcestershire sauce. Bring to a boil; stir once, then cover tightly. Reduce heat to medium-low and let cook for about 20 minutes undisturbed.
Uncover pan, stir in sweet peppers, diced jalapeno pepper, and 1/2 cup of the cheese into the meat mixture until melted.
Add meat-rice taco mix to the peppers.
Bake at 300 degrees for 15 minutes.
Top with your favorite shredded cheese.
Bake 15 more minutes.
Sprinkle cilantro (or parsley) and scallions over the top and serve!