Mouthwatering Brazilian Vegetarian Feast: Delightful Farofa Stuffed Bell Peppers and Creamy Black Bean Puree

Allergens

None

Ingredients

• 4 large red bell peppers
• 1 cup farofa (toasted manioc flour)
• 2 cups black beans, cooked
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
3. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened.
4. Stir in farofa and cook for 3 4 minutes until golden brown. Season with salt and pepper.
5. Spoon the cooked farofa into the bell peppers, filling them to the top.
6. Place stuffed bell peppers on a baking sheet and bake for 20 25 minutes or until tender.
7. Meanwhile, puree black beans in a food processor with salt and pepper to taste.
8. Serve bell peppers alongside black bean puree, garnished with fresh cilantro and lime wedges.

Chef’s Insight

The combination of farofa, black beans, and bell peppers creates a delightful fusion of textures and flavors that will transport your taste buds to Brazil.

Notes

Serve with a fresh mixed greens salad for a complete meal.