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

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. 1

   Preheat oven to 375°F (190°C).

2. 2

   Cut the plantains into thin slices and black beans into chunks.

3. 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. 4

   In the same skillet, add cooked black beans, salt, and pepper to taste. Cook for 5 minutes.

5. 5

   Slice off the tops of the sweet peppers, remove seeds and membranes.

6. 6

   Stuff each pepper with a combination of black beans and plantains. Place them on a baking tray lined with parchment paper.

7. 7

   Bake for 20-25 minutes until peppers are tender but still hold their shape.

8. 8

   For the cilantro-lime sauce, blend cilantro leaves, lime juice, and coconut milk together in a blender. Season with salt and pepper.

9. 9

   Serve stuffed peppers warm, drizzled with cilantro-lime sauce.