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Bringing Halloween to your dinner table

This year it feels like not only is the Grinch going to steal Christmas but every other celebration and holiday, including Halloween! Although Halloween might look a little different this year it doesn’t mean we can’t have a good time.

This time of year gives adults an excuse to over indulge on candy and other sweets.

Going into the winter is a perfect time to put on a few extra pounds as we don’t have to be seen in a bathing suit for at least seven or eight months!

That being said, there are always many fun recipe ideas this time of year for bat-shaped cookies or spider-web cupcakes and the like. But it’s about time to bring Halloween to the main dinner table.

This recipe makes for a very flavourful meal any time of year, but can be easily adapted for a little seasonal fun. When cleaning out the peppers, one could easily carve little faces in them to appear as mini Jack o’lanterns. One could also cut close to the top and leave the stems on, and then serve them with a pumpkin lid.

Local peppers are very plentiful right now, and what would make this even more legitimate would be to try to use just orange ones. If you’re able to pull it off, then we can say “orange you glad you did?”

Chorizo is an umbrella term for any type of Spanish-style pork sausage. The European-style ones are typically smoked and sold fully cooked.

This recipe is for the Mexican style, which are typically made by marinating the mixture and then placed in casings. Many Mexican or Tex-Mex dishes, such as this one, have you removing the meat from the casings and then cooking up the mixture in a pan as you would with ground beef. As we are making our own filling, we are foregoing the casings altogether.

Along with the care, don’t be afraid to put a little scare into your dinner.

Chorizo Stuffed Peppers

Recipe by Chef Duff

This recipe makes for a very flavourful meal any time of year, but can be easily adapted for a little seasonal fun. When cleaning out the peppers, one could easily carve little faces in them to appear as mini Jack o’lanterns. One could also cut close to the top and leave the stems on, and then serve them with a pumpkin lid.

Ingredients

  • Chorizo Stuffed Peppers
  • 6 large peppers

  • 1 batch chorizo mix*

  • 1 red onion

  • 1 red pepper

  • 1 carrot shredded

  • 1 can diced tomato

  • Oregano

  • Cumin

  • Salt

  • Pepper

  • 1 cup raw rice

  • 1 can black beans

  • 1 cup Jack cheese

  • 1 cup cheddar

  • Drizzle:
  • 1 cup sour cream

  • Juice of 1 lime

  • Cumin

  • Chopped cilantro

  • *Chorizo mix:
  • 600g ground pork

  • 2 garlic cloves,

  • 1 tsp. each salt, pepper, oregano, cumin, smoked paprika

  • 1/4 tsp. cloves

  • 1/2 tsp. coriander

  • 1/2 tsp. cinnamon

  • 2 Tbsp. ancho chili powder

  • 1/4 cup cider vinegar

  • 1/4 cup veg. oil

Directions

  • Mix chorizo meat mixture together with spices and allow to marinade.
  • Cut peppers in half, seed, oil and season.
  • Place in baking dish and bake at 400 F until starting to get soft, about 5 minutes
  • Start cooking meat mixture in a pot with a touch of oil.
  • Add diced veggies and additional seasoning.
  • Add can tomatoes and rice and simmer until thickens.
  • Combine with cooked beans and half the cheeses.
  • Jam into peppers and cover with additional cheeses.
  • Bake for additional 20 minutes
  • Combine sour cream with lime and cumin – drizzle over top of finished product.
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