This Cuban-inspired dish is fun to make and fun to eat! All of the flavors will dance in your mouth and make you want to do the Cha-Cha ;)
Plantain and Black Bean stuffed Red Pepper
- 2 Red Bell Peppers
- 1 can Black Beans
- 1 Plantain
- 1 Leek
- Pepper Jack Cheese
- 4 cloves Garlic
- 1/4 White Onion
- Olive Oil and Coconut Oil
- Bragg's Amino Acid or Soy Sauce
- Smoked Paprika, Chili Powder, Cinnamon, Sugar, Salt and Pepper
Cut Bell Peppers lengthwise and cut out the seeds. Drizzle with Olive Oil and sprinkle with Salt and Pepper and place in the oven at 350.
Slice up the Plantain and the white part of the Leek. Place a very generous amount of Coconut Oil in a non-stick skillet over medium high heat. Add the Plantains and let them cook until brown on both sides (the oil should come halfway up the side of the Plantain slices). Get a small bowl of water ready for dunking.
While the Plantains are frying, chop up the Garlic and White Onions. Throw them into a cast iron skillet with Olive Oil, Smoked Paprika, and Chili Powder over medium heat. When that becomes fragrant, add the Black Beans, a squeeze of Bragg's and a splash of water, reduce heat to low and cover.
Carefully take your browned slices of Plantains out and set them on a cutting board. Using the back of a wooden spoon, smash the slices to half their original size and place in the bowl with water for one minute. Add more Coconut Oil to the skillet along with the chopped Leek. Replace the Plantains to the skillet and sprinkle with Cinnamon, Sugar and Salt. Repeat with the other side until the Plantains are caramelized. Sprinkle Sugar on the Leeks as well, this makes them extra tasty :)
Take Red Peppers out of the oven and fill them with Black Beans, Fried Plantains, a slice of Pepper Jack Cheese and topped with Leeks. Let these bake for about 5 minutes or until the Cheese has melted.
Add Salt and Pepper to taste and serve hot!
© Nimai\'s Cookbook
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