Franken-Peppers (Stuffed Peppers with Potatoes and Chorizo)

Only 23 days left until Halloween and I have a confession to make. I was done with my Halloween recipes for this year. In fact, I'd already moved the recipes that I didn't get to this year, to my list of ideas for next year. I even went so far as to take down my dining room decorations (eek!) so I could begin planning my Thanksgiving table and decorations. So when I found myself home last week and made these little monsters, I was surprised that they came together so easily and that they turned out so creepy-cute and yummy! 
So, I guess what I'm trying to say is that I may still have a few more Halloween recipes in me to share before the big day, Oct 31st!

The beauty of this idea is that these peppers can be stuffed with basically anything. Go traditional with ground beef and rice, or make breakfast with scrambled eggs and ham, or even add taco meat, beans, cheese, and salsa for a delicious taco salad over a bed cabbage. How about Indian spiced lentils and tandoori chicken...Yum! Change up the green pepper to orange peppers and carve out some jack-o-lanterns like these. The possibilities are endlessly delicious and fun!

Bell peppers are one of my favorite ingredients and I use them in many of my recipes. But, I know not everyone likes bell peppers, including my kiddos. Not to worry. The best part about this dish and all it's variations, is that it'll save you from having to pick these little buggers out of your kid's food. Just eat the filling and leave the pepper behind! At least that's how I'll sell this dish to my kids.
All kiddo-ing aside, these will make a great addition to a festive Halloween dinner as the perfect side dish or as a stunning main dish. Personally, I like the idea of these delicious potatoes getting so much attention with such a fun presentation because, side dishes are often better than the main course. Happy Halloween!

Franken-peppers (Stuffed Peppers with Potatoes, Chorizo and Onions)

Serves 4

2 T canola oil
6 medium potatoes, peeled, medium dice
1 medium yellow onion, diced
2 cloves garlic, minced
1 T smoked paprika
1 t. cumin
salt and pepper (to taste)
8 oz. Chorizo (I used Soy Chorizo)
green onions, chopped
cilantro leaves  
Spicy Tomato Sauce, or substitute with prepared Enchilada Sauce
4 Green Bell Peppers, carved
Pepper Jack Cheese, shredded

Spicy Tomato Sauce
1/2 cup vegetable broth
3 T tomato paste 
1/2 T apple cider vinegar
1 T honey
1 t. cumin
1 t. smoked paprika
salt and pepper (to taste)
red chili flakes (to taste)

Preheat oven to 375 degrees.
In a large skillet, add canola oil, potatoes, onions and garlic, cumin and smoked paprika and cook over medium heat until potatoes are mostly done, about 10 minutes. It's okay if they are not completely cooked as they will finish cooking in the oven. Add chorizo and heat until hot. Remove from heat. Salt and pepper to taste. Add green onions and cilantro. Set aside.
 An a small saucepan, add all ingredients for the Spicy Tomato Sauce and heat over medium heat until hot, about 5 minutes. Taste and add additional spices as needed to taste. 

Cut Bell Peppers tops off with a paring knife in a zig-zag pattern to make Frankenstein's hairline. Carefully remove top and remove remaining ribs from inside the bell pepper with your fingers or scrape with a spoon. Cut off seeds from the top and set aside.

Using a large diameter straw, push straw through the fleshy inside of the pepper to create Frankenstein's eyes, using your finger on the shiny outside as resistance, to help cut through the exterior. 

Cut out eyebrows, nose and mouth with the paring knife and add scars with the tip of the blade.

Assembly: 
Baste the inside of bell peppers generously with the spicy tomato sauce. Fill each bell pepper with potato chorizo mixture and replace the tops. Place stuffed peppers in a shallow casserole dish sprayed with cooking spray. Cook peppers for 30-35 minutes. 

Remove peppers from oven and add shredded Pepper Jack Cheese to tops of peppers and return to the oven. Bake an additional 10 minutes or place under the broiler to melt cheese. Remove from oven and serve. 

For other Halloween recipes to try, click here. 

Spider Caviar

Nightcrawlers con Funghi

Sweet Pepper Jam

This is one of those recipes that, at first look, seems really yucky. Who would make jam out of vegetables? And why would you want to?

I'll admit, it doesn't look all that appetizing in the jar but, put aside your judgement of questionable looking canned vegetables and make a batch of this jam! Why make it? 
"It is delicious!"

I made this Jam last summer when peppers were cheap and abundant. Canning is a good way to preserve summer fruit and a great way to transform all those peppers into an delicious and versatile condiment.

I know you are probably asking, "What the hell will I do with an entire jar of Sweet Pepper Jam?"

Here are few ideas...


Sweet Pepper Jam makes a quick and easy appetizer for all those holiday get-togethers. Open a bottle of wine. Spoon a generous amount (1/2-1 cup) of this sweet relish over a block of cream cheese. Put out some crackers and watch the faces of your guests turn from skeptical hesitation to smiling, taste bud euphoria!

Your friends WILL eat the entire plate so make sure you have enough crackers on hand. It is just that delicious! The taste is similar to Jalapeno Poppers with the creamy cream cheese filling, only without the heat.

This jam is also great in the summertime when you grill hot dogs and Chicken.

Hot dogs: Substitute the typical hot dog relish with this Sweet Pepper Jam. It is makes each bite the perfect combination of sweet, sour and savory. 

Chicken: Coat chicken with some Sweet Pepper Jam after grilling for a uniquely sweet BBQ sauce.
 

Sandwiches: Add it to your favorite sandwich, such as Turkey, Ham or grilled cheese. 
More ideas: Add it to quesadillas, bagels, scones, simple toast with butter, and to top warm Baked Brie. The possibilities are endless. Enjoy!

Sweet Pepper Jam

(Jam recipe and instructions from Sure Jell® Fruit Pectin)

Makes 6 cups

2 medium green peppers
3 medium red bell peppers
10 large jalapeno peppers
1 cup apple cider vinegar
5 cups sugar
1 package of Sure Jell® Fruit Pectin


Sterilize canning jars according to directions on canning jars. And keep jars in hot water bath until ready to use. 

Seed and chop peppers. Make 4 cups of prepared peppers. Wear gloves when handling jalapenos. 
Add peppers into large saucepan. 
Measure out the 5 cups of sugar and place in a separate bowl and set aside.
Add 1 cup of apple cider vinegar and pectin to the peppers and bring mixture to a full rolling boil (a boil that does not stop bubbling when stirred) on high heat. Stirring constantly.
Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat, skim off any foam.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with lid and bands. Hand tighten. 
Place jars on elevated rack of canner. Water must cover jars by 1 to 2 inches. Cover and bring to a gentle boil and process jam for 10 minutes. Remove from the canner and cool jars on a towel. Once jars are cooled, check seals by pressing down on center of lid. If not sealed properly, refrigerate jam. If properly sealed, jam can be stored on a shelf for up to 1 year. Opened Jars must be refrigerated.


Other recipes to try:
Dill Pickles                                  Quick Pickled Jalapenos & Radishes                    Pickled Onions