Caribbean Vegetarian Plantain-Stuffed Sweet Peppers with Cilantro-Lime Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large sweet peppers
• 2 ripe plantains
• 1 cup cooked black beans
• 1/2 cup cilantro leaves
• 1/2 cup fresh lime juice
• 1/4 cup coconut milk
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the plantains into thin slices and black beans into chunks.
3. In a large skillet, heat olive oil over medium high heat. Add plantain slices, cook until golden brown on both sides. Remove and set aside.
4. In the same skillet, add cooked black beans, salt, and pepper to taste. Cook for 5 minutes.
5. Slice off the tops of the sweet peppers, remove seeds and membranes.
6. Stuff each pepper with a combination of black beans and plantains. Place them on a baking tray lined with parchment paper.
7. Bake for 20 25 minutes until peppers are tender but still hold their shape.
8. For the cilantro lime sauce, blend cilantro leaves, lime juice, and coconut milk together in a blender. Season with salt and pepper.
9. Serve stuffed peppers warm, drizzled with cilantro lime sauce.

Chef’s Insight

The combination of sweet peppers, plantains, and black beans creates a perfect harmony of flavors and textures in this dish, while the cilantro-lime sauce adds a burst of freshness.

Notes

This recipe is free from common food allergens, such as gluten and dairy, making it suitable for those with dietary restrictions. It's perfect for a vegetarian or vegan meal plan.