Friday, October 12, 2012

Stuffed Red Peppers with Leeks, Corn & Smothered Black Beans

How cute are these baby peppers!? They were just demanding to be charred and stuffed.

Sweet, tender grilled red peppers stuffed with mashed sweet potato, grilled corn and leeks over a bed of smothered black beans.

Sweet Potato Stuffed Peppers with Leeks & Corn
1 large sweet potato, peeled, small dice
2 tbl coconut oil
15 small red peppers
2 tbl extra virgin olive oil
1/2 cup corn kernels
1/2 leek
salt and pepper
2 tbl minced chives

Preheat the oven to broil or a grill top on high.
Boil the sweet potato in salted water until tender. Drain and mash with coconut oil. Season with salt and pepper.
Drizzle the peppers with 1 tbl of oil and grill until lightly charred.
Toss the corn and leek with 1 tbl of oil and broil on a baking sheet until lightly charred.
Once the peppers are cool enough to handle, slit down the center and remove the seeds.
Combine the corn and sweet potato and stuff in the peppers. Garnish with chives.

 Smothered Black Beans
2 tbl extra virgin olive oil
1/2 yellow onion, minced
1 tomato, seeded, small dice
2 garlic cloves, minced
1-15oz can black beans, undrained
2 tsp salt
2 tsp cumin
1 tsp cayenne
1 cup water

Saute the onions and tomato in olive oil for 5 minutes or until the onion starts to brown and soften. Add the garlic and once it has toasted, add the beans, salt, cumin and cayenne. Cook for 10 minutes until most of liquid has been absorbed.
Mash the mixture until half of the beans are broken up and add the water. Simmer for 5 more minutes. Taste and season.

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