Breadfruit And Callaloo Stuffed Peppers
Breadfruit and Callaloo Stuffed Peppers is a delicious and nutritious dish that combines the flavors of Saint Lucian Cuisine with a unique twist. This recipe is perfect for a healthy and satisfying meal.
Ingredients
- 4 large bell peppers
- 2 cups diced breadfruit
- 1 cup chopped callaloo
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tomato, diced
- 1/2 cup coconut milk
- 1/2 cup vegetable broth
- 1/2 cup grated cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large skillet, sauté the onion and garlic until softened.
- Add the diced breadfruit and chopped callaloo to the skillet and cook for 5 minutes.
- Stir in the diced tomato, coconut milk, and vegetable broth. Cook for another 5 minutes.
- Season the mixture with salt and pepper to taste.
- Spoon the breadfruit and callaloo mixture into the hollowed-out bell peppers.
- Sprinkle grated cheese on top of each stuffed pepper.
- Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is golden brown.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 12g
- Fat
- 8g
Supplies
Baking dish Skillet Cutting board Knife Spoon
Tools
Oven Stovetop
Serving suggestions
Serve the Breadfruit and Callaloo Stuffed Peppers with a side of fresh salad or steamed vegetables for a complete meal.
Tips & tricks
For a spicier kick, add some chopped scotch bonnet pepper to the breadfruit and callaloo mixture.
Cost
$15