RedHot Chili Pumpkin Peppers

Ingredients

• 1 teaspoon olive oil
• 1/2 cup chopped yellow onion
• 1 pound lean ground beef
• 1 can (15 1/2 ounces) kidney beans, drained and rinsed
• 1 can (14 1/2 ounces) diced tomatoes
• 1/4 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce
• 2 tablespoons tomato paste
• 2 teaspoons French’s® Classic Worcestershire Sauce
• 4 1/2 teaspoons McCormick® Chili Powder
• 2 teaspoons McCormick® Garlic Powder
• 1 teaspoon McCormick® Ground Cumin
• 1 teaspoon McCormick® Paprika
• 5 small orange bell peppers, stems, ribs and seeds removed

directions

1. PREHEAT oven to 400°F. Use a sharp knife to carve peppers to resemble Jack-o-lanterns. Place peppers upright on large sheet pan sprayed with no stick cooking spray (if necessary, cut thin slice from bottom of each pepper so they stand upright).
2. ROAST peppers 15 to 20 minutes or just until tender-crisp but firm enough to maintain shape. Cool slightly.
3. MEANWHILE, heat oil in large deep skillet on medium-high heat. Add onions, cook and stir 3 to 5 minutes or until softened. Add ground beef, cook and crumble until browned, about 5 minutes. Stir in remaining ingredients. Bring to boil. Reduce heat and simmer 8 to 10 minutes until slightly thickened
4. FILL pepper pumpkins with chili mixture and serve with desired toppings, such as shredded cheese, sour cream, sliced green onions or chopped cilantro. Don’t be scared to drizzle with extra RedHot Sauce.