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.

Breadfruit And Callaloo Stuffed Peppers

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

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. In a large skillet, sauté the onion and garlic until softened.
  4. Add the diced breadfruit and chopped callaloo to the skillet and cook for 5 minutes.
  5. Stir in the diced tomato, coconut milk, and vegetable broth. Cook for another 5 minutes.
  6. Season the mixture with salt and pepper to taste.
  7. Spoon the breadfruit and callaloo mixture into the hollowed-out bell peppers.
  8. Sprinkle grated cheese on top of each stuffed pepper.
  9. 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.
  10. 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