Stuffed Jack-O’-Lantern Bell Pepper

by V & V Supremo Foods, Inc.

40 Min

Servings

ingredients

Your family will love our kid-friendly stuffed peppers with a halloween twist. Colorful bell peppers are stuffed with a delicious sweet and savory picadillo-style filling that tastes as good as it looks.

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Ingredients

6 medium

yellow or orange bell peppers

6 medium yellow or orange bell peppers
1 (14 oz.) pkg.

V&V SUPREMO® Brand Queso Fresco Cheese

1 (14 oz.) pkg. V&V SUPREMO® Brand Queso Fresco Cheese
1 (14 oz.) pkg.

Supremo® Brand Pork Chorizo from V&V SUPREMO®

1 (14 oz.) pkg. Supremo® Brand Pork Chorizo from V&V SUPREMO®
1 cup

medium onion, diced

1 cup medium onion, diced
1 lb.

red potatoes, cooked until just tender, ½ inch diced

1 lb. red potatoes, cooked until just tender, ½ inch diced
½ cup

raisins

½ cup raisins
½ Cup

tomato sauce

½ Cup tomato sauce
½ cup

slivered almonds, toasted

½ cup slivered almonds, toasted
½ tsp.

ground cinnamon

½ tsp. ground cinnamon

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!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

40 Min
Ingredients :

9

INGREDIENTS:

6 medium yellow or orange bell peppers
1 (14 oz.) pkg. V&V SUPREMO® Brand Queso Fresco Cheese
1 (14 oz.) pkg. Supremo® Brand Pork Chorizo from V&V SUPREMO®
1 cup medium onion, diced
1 lb. red potatoes, cooked until just tender, ½ inch diced
½ cup raisins
½ Cup tomato sauce
½ cup slivered almonds, toasted
½ tsp. ground cinnamon

DIRECTIONS:

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!

Stuffed Jack-O’-Lantern Bell Pepper

Notes: