1cupcooked riced cauliflowercooked rice can be substituted
8oztomato saucedouble if you like it very tomato-y
¾cupshredded cheesemozzarella or Italian blend
Preheat oven to 350F
Cut top off each pepper and remove seeds and membranes (Retain tops if making Jack O’ Lanterns).
Bring a large pot of water to boiling. Immerse peppers in the water and cook for about 2 minutes. Remove and drain.
In a large skillet, cook the beef and onion for 8-10 minutes, stirring occasionally, until the beef is browned. Drain any excess grease.
Stir in rice, garlic powder, and tomato sauce and cook until heated through. Remove from heat and allow to cool slightly.
If making Jack O’ Lanterns, carefully cut faces into the cooled peppers and stand them upright in a baking dish. If needed, cut a very thin slice off the bottom of the peppers to help them stay upright. Otherwise, just lean them against each other.
Add shredded cheese to the cooled filling and mix to distribute.
Spoon the filling into the peppers.
Cover the baking dish (use foil if a cover is not availabland bake for 10 minutes. Remove the cover and bake for 15 additional minutes or until the peppers are tender. Sprinkle the tops with a little more cheese if desired.
Nutrition estimates are based upon using riced cauliflower for filling