Pepper Pumpkins


  • 1 medium onion, chopped
  • 3 tbsp (45 mL) Chipotle Rub
  • 1 lb (450 g) 90% lean ground beef
  • 4 oz (125 mL) Colby and Monterey Jack cheese, grated
  • 4 medium orange bell peppers


  1. Preheat oven to 400°F (200°C). Place onion, rub and beef in Classic Batter Bowl. Microwave, uncovered, on HIGH 4 – 5 minutes, breaking meat into crumbles using Mix 'N Chop. Drain, if necessary. Stir in cheese. Cut tops off peppers and set aside; remove seeds from pepper bottoms. Trim bottom of peppers so that pepper can stand, being careful not to cut through the inside.  
  2. Using a My Safe Cutter, cut through each pepper to create the eyes and nose. Cut a straight line and a curve below joining with it to make a thin half-moon for the mouth.  
  3. Place peppers on a Large Sheet Pan. Using Medium Scoop divide filling evenly between peppers. Place tops on peppers and secure with a toothpick. Bake 20 – 22 minutes or until peppers are softened. 


  • 4  servings

Related Products

Related Recipes