Stuffed Peppers

Ingredients

• 4 orange bell peppers

• 1 lb Longaniza, casing removed

• 1 cup cooked rice

• 1/2 cup diced onion

• 1/2 cup diced tomato

• 2 cups shredded La Morenita Quesadilla cheese

• Salt and pepper, to taste

Directions

1. Preheat oven to 375°F.

2. Slice tops off bell peppers and remove seeds/membranes. Using a small paring knife, carve jack-o-lantern faces into the front of each pepper

3. In a skillet over medium heat, cook Longaniza until browned and fully cooked, breaking it apart as it cooks

4. Add onion and tomato to the skillet, cooking until softened. Stir in cooked rice. Season with salt and pepper

5. Stuff each carved pepper with the Longaniza and rice mixture, packing gently

6. Top each stuffed pepper generously with shredded La Morenita Quesadilla cheese

7. Place peppers upright on a baking sheet or in a baking dish. Bake 20–25 minutes, until peppers are tender and cheese is melted and bubbly.

8. Serve warm