Wash and dry the pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve, peel, and medium dice the onion. In a bowl, combine the peanut butter spread, sugar, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the sour cream and 2 teaspoons of water; season with salt and pepper.

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl and immediately season with salt. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the diced onion and chipotle-peanut mixture. Cook, stirring frequently, 3 to 4 minutes, or until combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the pepper rice topped with the cooked beef, seasoned sour cream, and toasted pepitas. Enjoy!