Yields: Four to five stuffed peppers
Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Grain-Free, Vegan (of course!)
You are going to fall in love with these Caribbean Stuffed Peppers! They are gushing with authentic flavor, boastingly healthy, and just marvelously delicious! Plus, they are grain-free, as most stuffed peppers use rice as the main ingredient.
Why are you going to swoon over these? They are easy to make, require minimal ingredients, they will transport you to the tropics, and the best part: they use plantains to double as the “rice” and to give this dish a veritable Caribbean flavor!
- Four to five bell peppers, de-seeded and de-stemmed (any color)
- Two ripe plantains
- Two 16 oz. cans of kidney beans, drained and rinsed
- One yellow onion, diced
- Two large cloves of garlic, minced
- One medium zucchini (peeled if desired)
- ¼ of a cup of coconut milk
- ¾ of a tsp. of cumin
- ½ of a tsp. of chili powder
- ¼ of a tsp. of allspice
- Dash of cayenne pepper (to taste)
- Pinch of salt and pepper (or to taste)
How to make:
- Preheat your oven to 350 degrees Fahrenheit.
- Dice the onion and mince the garlic, then sauté them in a large pot with a splash of water until translucent.
- Peel the plantains, then pulse them and the zucchini in a food processor until fully broken down and shredded.
- Pour the plantain and zucchini mixture, beans, coconut milk, cumin, chili powder, cayenne pepper, allspice, salt, and pepper into the pot, then stir to evenly combine.
- Cook the pot of ingredients for 10 minutes.
- De-seed and de-stem the peppers (setting the tops aside), then place the peppers into a deep baking dish.
- Pour the mixture evenly into each pepper, then bake the peppers for 20 minutes.
- After 20 minutes of baking, place the tops onto each pepper, then bake the covered peppers for an additional 15 minutes.
- Remove the peppers from the oven.
- Serve and enjoy!