This recipe is pretty simple, but a bit timely with roasting the peppers and such.
Roasted & Stuffed Peppers with Plantains
- Bell Peppers (I used green)
- Mild Peppers (I don’t remember the name but I roasted two small light green peppers to add to the filling)
- Jalapeno Pepper
- Onion, chopped
- Garlic, chopped
- Mushrooms, chopped
- Tomato, chopped
- Cilantro, chopped
- Carrots, chopped
- Adzuki Beans, drained and rinsed
- Rice, cooked
- Chili Powder
- Olive Oil
- Cheese (optional)
- Frying oil
- Roast all the peppers and peel/deseed once cooled.
- While the peppers are roasting cook the rice and chop veggies. (Rinse your rice thoroughly before cooking so it isn’t sticky.)
- Sauté the onion and garlic in a bit of olive oil. Add the mushrooms, tomato, carrots, cilantro, and beans. Then add your spices. This will also cooks some in the oven so don’t over cook!
- Add the bean mixture to the rice in a large bowl off the heat. Taste and season more if necessary. This is when I diced and added the roasted mild peppers.
- Stuff peeled peppers with the filling. I did slightly overcook my peppers so this was a bit of a challenge but it worked. Keep this in mind you want your peppers to have some form so they are easier to stuff. Joshua ended up stuffing his roasted jalapeno with cheese and putting this inside of the stuffed pepper. I purposely made extra filling for lunch leftovers so I layered the bottom of the Pyrex dish with the rice mixture and placed the stuffed peppers on top.
- Top the peppers with cheese and baked in a 350° oven for ~20-30 minutes, until warmed through and cheese slightly browned.
- Peel and slice the plantain into ½-¾ ” pieces.
- Heat frying oil in a skillet and once it’s warm enough add the plantains. Fry until they are just starting to brown and remove them from the oil and place in a bowl of cold water. After ~1 minute add them back to the oil. This allows the plantains to have a crispy outside and soft inside. Once the plantains are nicely brown remove, place on a cooling rack, and salt.