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Recipe:Jack-O’-Lantern Stuffed Peppers
- Prep time: 15 minutes
- Cook time: 15 minutes
Serves 4
Ingredients
-
WF Meat Loaf Mix
QTY 1 lb.
Onion, small, minced
QTY 1
Green Bell Pepper, diced
QTY ½
Red Bell Pepper, diced
QTY ½
-
Dorot Frozen Garlic
QTY 4 cubes
Oregano, dried
QTY 1 tsp,
Cumin, ground
QTY 1 tsp.
Tomato Sauce
QTY 1 cup
Raisins
QTY 2 Tbs.
Pimento Stuffed Olives, chopped
QTY 2 Tbs.
Olive Oil
QTY 2 Tbs.
-
Dorot frozen Cilantro
QTY 4 cubes
-
WF Coarse Sea salt, to taste
-
WF Coarse Black Pepper, to taste
Orange Bell Peppers
QTY 4
Cooking
Directions
- Picadillo Meat Filling: Place olive oil in a large skillet over medium heat. Add onions, peppers, garlic and cook for 3 minutes or until softened.
Add meatloaf mix, oregano and cumin. Season with salt and pepper and cook stirring often until nicely browned or about 6-8 minutes. Stir in tomato sauce, olives, raisins and cilantro.
Reduce heat to medium low, cover with a lid and continue to cook for 6 to 8 minutes. (Optional)
To carve the peppers: Cut the top off the peppers and hollow out the peppers. Choose the flattest side of the pepper to carve out the face of a Jack O’ Lantern. Using the point of a paring knife, carve out two small triangles for the eyes and just below, the lips with a smile. Stuff cavity with picadillo and top with lid.
Preheat oven 350 F. Place stuffed peppers in a lightly oiled baking pan and bake for 20-30 minutes. *USDA Recommends cooking grinds for stuffing to an internal temperature of 165 °F.