Jackfruit Stuffed Taco Peppers

 

3 bell peppers, halved and deseeded

1 red onion, diced

3 cloves garlic, minced

16 oz can fire roasted organic tomatoes

1 can organic black beans

1 can organic kidney beans

1 cup organic corn

1/2 cup cilantro, chopped

2 tsp chili powder

2 tsp paprika

1 tsp cumin

Sea salt and black pepper

JACKFRUIT

1 20 oz can of young jackfruit in water

2 tbsp organic ketchup

2 tbsp organic raw sugar

1 tbsp organic molasses

1 tsp sriracha or hot sauce

1 tsp paprika

1 tsp chili powder

1/2 tsp cumin

Seal salt

  • Preheat oven to 400 degrees
  • Saute onions in olive oil over medium heat for 10 minutes or until browned
  • Add garlic, tomatoes, chili powder, paprika, cumin, salt and black pepper and stir til well incorporated
  • Stir in corn, beans and cilantro and cook for 5 more minutes
  • Meanwhile, for the jackfruit, cut off the hard pieces and smush the soft pieces with a fork until it rips apart (you’ll understand this when you see the pieces)
  • Salt the jackfruit and then in a saucepan over medium heat, cook in a little oil for 3 minutes
  • Mix together all other ingredients and pour over jackfruit
  • Stir well to coat and cook for 5-7 more minutes or until liquid is absorbed
  • Add jackfruit to bean mixture and stir
  • Spoon into pepper halves and place in baking dish
  • Cover and bake at 400 degrees for 30 minutes
  • Uncover, and bake for another 15

 

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