1 Onion, small, minced
½ Green Bell Pepper, diced
½ Red Bell Pepper, diced
1 tsp, Oregano, dried
1 tsp. Cumin, ground
1 cup Tomato Sauce
2 Tbs. Raisins
2 Tbs. Pimento Stuffed Olives, chopped
2 Tbs. Olive Oil
4 Orange Bell Peppers
LET'S GET COOKING!
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.