Name: Halloween Stuffed Peppers
Prep time: 43 min
Cook time: 18 min
Yield: 6
Cuisine: Mexicana
Ingredients: 6 bell peppers, whole; water, hot; water, with ice, to cool the peppers; 2 tablespoons canola oil; 1/2 cups onion, finely chopped; 1 cup water; 1 tablespoon Knorr 100% Natural Vegetable Broth; 1 cup potato, in small cubes; 1 cup beet, in cubes; 1 cup carrot, in small cubes; 1 cup chayote, in medium cubes; 1 cup pumpkin, in small cubes; 1 cup broccoli, in florets; candied sesame seeds, for decoration; pumpkin, for decoration, cut into strips; carrot, for decoration

Preparation

25 mins

18 mins

Low

On a cutting board, cut the top off the orange bell pepper (where the stem is) so that you have a little lid, remove all the seeds and veins with the help of a spoon until it is clean inside.

With the help of a small knife, cut and shape the eyes, nose, and smile of the pepper, simulating a carved pumpkin. You can make the eyes and nose in the shape of a triangle, and for the smile, draw irregular lines. Repeat this process with all the peppers. Heat water in a saucepan until boiling and place the carved pepper in it. Cook for 3 minutes over low heat. Remove the pepper from the boiling water, drain, and immediately place it in a bowl with ice to cool; take it out of the water and drain again. Set aside until use.