Picadillo Jack-O-Lantern Stuffed Peppers
PICADILLO JACK-O-LANTERN STUFFED PEPPERS
Make your Halloween fiesta more flavorful with these Picadillo Jack-O-Lantern Stuffed Peppers made with calabaza and Pisqueya’s Adobo. Super fun to make and ready in under 30 minutes.
Serve: 6
INGREDIENTS
- 6 large orange bell peppers
- 1 lb. lean ground beef
- 1 small butternut squash, peeled, seeded and diced
- 1 small onion, chopped
- ½ cup bell pepper (any color), chopped
- 4 large garlic cloves, shredded
- ¼ cup sofrito
- 2 tbsp. Pisqueya Adobo
- ½ cup tomato sauce
- 2 tbsp. tomato paste
- 1/3 cup manzanilla olives, pitted and sliced
- 1/3 cup roasted peppers, sliced
- Avocado oil, for cooking
- Salt and black pepper, to taste
- Fresh cilantro, chopped
METHOD
1) Wash, dry, remove tops (do not discard) and heart of the orange bell peppers.
2) To make the Jack-O-Lantern peppers, cut two small triangles for the eyes, one for the nose and the mouth with a small tooth as shown on the photo. Set aside.
3) Heat a large skillet with a drizzle of oil over medium heat.
4) Sauté the onion, bell pepper and garlic until onion looks translucent. Add sofrito and continue sautéing for 2 minutes.
5) Add diced butternut squash and incorporate to the veggie mixture.
6) Add ground beef, sprinkle the Pisqueya Adobo on top and mix everything together.
7) Incorporate the tomato sauce and paste to the mixture.
8) Add the olives and roasted pepper, mix well and cook covered for about 15 minutes, or until butternut squash is tender.
9) Preheat oven to 425 ̊F.
10) Taste and season with salt and black pepper, to taste.
11) Place the Jack-O-Lantern peppers and tops in a baking sheet lined with parchment paper.
12) Stuff the peppers with your picadillo and bake in the middle rack for about 12 minutes.
13) Serve and enjoy with fresh cilantro on top.
¡Buen provecho!
PICADILLO JACK-O-LANTERN STUFFED PEPPERS
Make your Halloween fiesta more flavorful with these Picadillo Jack-O-Lantern Stuffed Peppers made with calabaza and Pisqueya’s Adobo. Super fun to make and ready in under 30 minutes.
Serve: 6
INGREDIENTS
- 6 large orange bell peppers
- 1 lb. lean ground beef
- 1 small butternut squash, peeled, seeded and diced
- 1 small onion, chopped
- ½ cup bell pepper (any color), chopped
- 4 large garlic cloves, shredded
- ¼ cup sofrito
- 2 tbsp. Pisqueya Adobo
- ½ cup tomato sauce
- 2 tbsp. tomato paste
- 1/3 cup manzanilla olives, pitted and sliced
- 1/3 cup roasted peppers, sliced
- Avocado oil, for cooking
- Salt and black pepper, to taste
- Fresh cilantro, chopped
METHOD
1) Wash, dry, remove tops (do not discard) and heart of the orange bell peppers.
2) To make the Jack-O-Lantern peppers, cut two small triangles for the eyes, one for the nose and the mouth with a small tooth as shown on the photo. Set aside.
3) Heat a large skillet with a drizzle of oil over medium heat.
4) Sauté the onion, bell pepper and garlic until onion looks translucent. Add sofrito and continue sautéing for 2 minutes.
5) Add diced butternut squash and incorporate to the veggie mixture.
6) Add ground beef, sprinkle the Pisqueya Adobo on top and mix everything together.
7) Incorporate the tomato sauce and paste to the mixture.
8) Add the olives and roasted pepper, mix well and cook covered for about 15 minutes, or until butternut squash is tender.
9) Preheat oven to 425 ̊F.
10) Taste and season with salt and black pepper, to taste.
11) Place the Jack-O-Lantern peppers and tops in a baking sheet lined with parchment paper.
12) Stuff the peppers with your picadillo and bake in the middle rack for about 12 minutes.
13) Serve and enjoy with fresh cilantro on top.
¡Buen provecho!