Wash and pat dry the bell peppers. Cut jack-o'-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and smiles. Slice off the tops of the peppers, and scoop out the seeds.
In a large skillet over medium heat, brown ground beef and onion. Drain excess grease.
Stir in rice, chicken broth, and salsa. Reduce heat, cover and simmer 15-20 minutes or until liquid has been absorbed. Season with salt and pepper if desired.
Preheat oven to 350 degrees. Grease an 8x8x2-inch baking dish.
Stuff the peppers with Spanish rice, top with lids, and place them into the prepared baking dish so they lean against each other.
Cover with foil and bake until the peppers are tender and the Spanish rice is heated through, about 50-60 minutes.