Jack-O'-Lantern Stuffed Peppers

Directions

1. Preheat your oven to 350°F. Slice the tops off the orange bell peppers and set the tops aside. Remove the inner membranes and seeds, then discard them. With a small sharp knife, carve a classic jack-o'-lantern face into each pepper. Lightly coat the inside of each pepper with olive oil and sprinkle with salt and pepper. Arrange the peppers upright in a large baking dish, placing the pepper tops alongside.
2. In a large nonstick skillet, warm 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, roughly 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink. Turn off the heat and drain off the excess fat.
3. Return the skillet to the stove over medium heat. Season the meat mixture with salt and pepper to taste, then stir in the chili powder. Add the fire-roasted tomatoes, 1/2 cup of the chicken broth, cooked white rice, and 3/4 cup of the shredded Monterey Jack cheese. Stir until everything is well combined.
4. Divide the beef and rice filling evenly among the hollowed-out peppers. Top each stuffed pepper with the remaining 1/2 cup of shredded Monterey Jack cheese.
5. Pour the remaining 1/2 cup of chicken broth into the bottom of the baking dish. Cover the dish snugly with aluminum foil and bake for 30 minutes.
6. Remove the foil and continue baking for another 10 to 15 minutes, until the peppers are tender and the cheese on top is melted and bubbly.