Chipotle Coconut Pepper Jacks

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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INGREDIENTS:

1 cup dry quinoa (black quinoa looks great in the orange Pepper Jacks)
1 1/2 cups canned coconut milk
3 tablespoons cream from top of can, reserved
1 teaspoon sea salt
1 sweet potato, scrubbed
1 tablespoon olive oil
1 yellow onion, peeled and diced
1 clove garlic, peeled and minced
1 package Organic Chipotle TofuBaked, sliced into bite size cubes
1 (15 ounce) can black beans, drained
8-10 orange Bellafina peppers, with level bottoms to stand up
*canned chipotle in adobo, for more spicy heat

INSTRUCTIONS:

Preheat oven to 350 °F.

Rinse the quinoa to remove the glycoside residue (quinoa is a seed), reducing the bitter taste.

In medium size pot over high heat, bring the rinsed quinoa, coconut milk and salt to a rolling boil. Reduce to simmer, cover with a lid and leave it alone for about 17 minutes.

Pierce scrubbed sweet potato several times with fork or knife. Loosely wrap sweet potato in damp paper towel and microwave on high for 5 minutes. After 5 minutes, turn over and cook another 4-5 minutes, checking softness to avoid overcooking (sometimes five minutes is ALL IT NEEDS). Alternatively, bake sweet potato at 375 °F for 25 minutes. Set aside to cool. Once cooled, slice into bite size pieces.

Meanwhile, heat olive oil in large skillet over medium heat. Sauté onion and garlic until soft and translucent. Add Chipotle TofuBaked cubes, black beans, and sweet potato pieces. Stir in 3 tablespoons coconut cream and cooked quinoa. Remove from heat.

*At this point, taste for flavor – if you prefer more spicy heat, add chopped chipotle in adobo, and / or the adobo sauce.

Carefully cut tops off Bellafina peppers, remove all seeds and ribs inside. Carefully cut jack o’ lantern faces into the best surface side of each pepper.

Fill peppers with Chipotle Coconut Quinoa mixture, place in 8×8 baking dish. Bake at 350 °F for 30-35 minutes, until warmed through and peppers soften.

Adapted from a recipe from spabettie.com