Packed Pumpkin Pepper

Ingredients:

• Salt, to taste
• 6 orange bell peppers, rinsed
• 2 tablespoons butter or oil
• ½ cup diced onion
• ¾ cup uncooked long grain white rice
• 2 tablespoons taco seasoning, store bought or homemade
• 1 ¼ cups water
• 1 cup shredded jack or cheddar cheese

Instructions:

1. Preheat oven to 375 degrees Fahrenheit. Line a sheet tray with parchment paper or a silicone baking mat. Meanwhile, follow instructions on rice package and cook fully.
2. Prep pepper by cutting the top ½ inch off in a full circle. Remove the top along with the seeds and any white internal ribs. Cut out a jack-o-lantern face on each pepper with a small pairing knife.
3. In a sauté pan over medium heat, heat the butter or oil. Add the onion and season with salt and taco seasoning. Cook for a few minutes, until translucent.
4. Fluff the rice with a fork and mix in seasoned onions. Allow the rice mixture to cool completely, then mix in the shredded cheese. Taste the filling for salt and adjust to your palate.
5. Fill each pepper with the rice mixture and place on your lined baking sheet. Top the peppers with the lids.
6. Bake the peppers in the preheated oven for 30 minutes, or until the cheese is melted and the pepper is done to desired tenderness.
7. Let cool before packing in box.

Additional Compartments: 

Witches Broomstick Pretzels and satsuma mandarins