Stuffed Jack-O’-Lantern Bell Pepper

8 Steps to complete

• 1
  Preheat oven at 400°F.
• 2
  Cut the tops of the peppers while maintaining the stems intact. Set aside. Using a paring knife cut the veins and with a small spoon remove the seeds.
• 3
  Carve your desire face onto the peppers. Reserve the pieces. Cut 3 ¼ inch slices of Queso Fresco Cheese. Place the reserve pieces of pepper over the cheese slices and cut the shapes with a paring knife. Carefully transfer the cheese shapes to a plate, cover, and place in the refrigerator. Crumble the rest of the queso fresco plus the left over from the slices. Set aside.
• 4
  Place peppers with tops on a baking sheet and bake for 20 minutes.
• 5
  Meanwhile, preheat a medium skillet over medium heat for 1 minute. Remove the plastic casing from Chorizo and cook for 10-12 minutes. Break up chorizo while it’s cooking. Add onions and cook for 1 minute.
• 6
  Add potatoes, raisins, tomato sauce, almonds, cinnamon, and the crumbled queso fresco cheese. Mix and continue to cook for 3 to 5 minutes. Set aside.
• 7
  After 20 minutes, remove the peppers from the oven and place on a cooling rack. Stuff them with approximately 1 cup of the picadillo mixture, cover with tops, return to the baking sheet and bake for an additional 3 minutes.
• 8
  Remove stuffed peppers from the oven, carefully fill in the face with the pieces of cheese. Served immediately and enjoy!