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Jack-O'-Lantern Stuffed Peppers made with Ghost Scream Hot Sauce
- Private group -
October 3, 2017
INGREDIENTS
- 4 orange bell peppers
- extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- 1 Onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp. chili powder
- 1 tsp. Ghost Scream Hot Sauce
- 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
DIRECTIONS
- 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 , stir in the chili powder and Ghost Scream Hot Sauce . 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.
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