Touch down Black bean stuffed Sweet peppers- vegan, gluten free
Finding a wholefood, plant based game day food that is incredibly delicious and easy to make is a challenge. People tend to overeat while immersed in the enthusiasm and excitement. So, having healthy food choices around is crucial to keep the body happy and to earn extra plant points.
When it comes to protein and fiber, beans are a treasure that we don’t recognize often. So, using beans was a conscious choice while building the recipe. The sweet chili peppers are versatile, and add brightness, texture, flavor to any dish. The star of this simple recipe, is the sauce. Creamy, sweet, spicy with mango and avocado, the sauce makes this recipe hit a touch down in every bite.
This combination of beans with subtle spice, resting on a bed of a tangy creamy sauce in a warm sweet chili pepper cuddle is pure bliss for the palate, and the gut of course. Reap a good 10 plant points in one stuffed pepper, and let the gut biome have a game day too.
All it takes is 30 min with no major cooking involved, other than grilling the peppers and sautéing the beans with onions, jalapeno, corn. With minimal processing, top notch flavors and amazing nutrients, this game day appetizer is a must try winner. And it is perfectly ok, if you overeat these peppers.
Touch down Black bean stuffed sweet chili peppers
Equipment
- Blender
Ingredients
- sweet chili peppers of your choice – slit in middle
Bean mixture
- 1 can black beans – low sodium
- 1/2 chopped red onion
- 1/2 cup frozen corn
- 1 jalapeno deseeded and finely chopped
- 1 tsp garlic powder
- 1 tsp salt
- 2 tbsp chopped cilantro
- 1 tsp black pepper powder
The Touch down sauce
- 1/2 avocado chopped
- 1 mango roughly cubed
- 1 jalapeno sliced
- 1/2 bunch cilantro chopped
- 2 garlic cloves
- 1 lime- juice squeezed into blender
- 1/2 tsp salt
Instructions
- Slit the sweet peppers and on a stove top grill, let them get those lovely brown marks as well as slightly smoky flavor. Just toss them on a hot grill or griddle, and you can use a spray of avocado oil or just sprinkles of water (if sticking to no oil lifestyle), while rotating the peppers after a minute till you see the charred marks. Set them aside.
- In the mean time, add the sauce ingredients to a blender and blitz into a smooth paste. Take the sauce into a bowl.
- Open the black beans can, and rinse the beans thoroughly. In a skillet on medium heat, add the onions, deseeded chopped jalapenos. Sprinkle water to let them saute or just use a spray of avocado oil. After 2-3 minutes, add the frozen corn, followed by beans. Give it 2-3 minutes, then add garlic powder, salt, pepper. Mix well and switch the stove off after a minute.
The Pepper assembly
- Take a pepper, add a layer of the yummy sauce , followed by the bean mixture. Top it again with additional sauce and sprinkle chopped cilantro. Fill all the peppers and enjoy them with fresh corn on the cob or roasted veggies for a healthy game day experience.
