“Paleo Ghanaian Brunch Feast: Succulent Plantain-Stuffed Peppers with Spicy Red Pepper Sauce”

Allergens

Nuts (Cashews)

Ingredients

• 4 large bell peppers (red or green)
• 2 ripe plantains
• 1 tablespoon coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup fresh spinach, roughly chopped
• 1/4 cup raisins or cranberries
• 1/4 cup pecan pieces
• 1/4 cup fresh parsley, chopped For the Spicy Red Pepper Sauce:
• 2 cups cherry tomatoes
• 2 red bell peppers
• 1/2 cup cilantro
• 1/4 cup cashews
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Slice the tops off of the bell peppers, remove seeds, and set aside.
2. Peel plantains and cut into bite sized pieces. In a large skillet, heat coconut oil over medium heat. Add onion, garlic, ginger, cumin, paprika, salt, and pepper, sautéing until fragrant.
3. Add plantain pieces to the skillet and cook for 5 minutes or until tender. Remove from heat and stir in spinach, raisins or cranberries, pecan pieces, and parsley.
4. Stuff each bell pepper with the plantain mixture and place them in a baking dish. Bake for 20 25 minutes until peppers are tender.
5. While the peppers bake, prepare the spicy red pepper sauce by blending all ingredients in a food processor or high speed blender. Adjust seasoning to taste.
6. Serve the stuffed peppers hot with a generous drizzle of spicy red pepper sauce.

Chef’s Insight

To deepen the flavors, consider marinating the bell peppers overnight before baking.

Notes

For the perfect presentation, use bright red or green bell peppers and ripe, yellow plantains.