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Stuffed Bell Pepper Boats | Dinner


YELLOW BELL PEPPERS are stuffed with potatoes and corn and

complemented by a homemade hot sauce. Serve this dish as a beautiful appetizer

or as a colourful side dish.


Ingedients


FOR THE BELL PEPPER BOATS:

2 medium potatoes, halved

1 ear corn, kernels removed (about ½ cup)

½ small onion, peeled and finely chopped

1 small green bell pepper, seeded and finely chopped (about ¼ cup)

¼ teaspoon grated ginger

½ clove garlic, peeled and minced

½ teaspoon minced serrano chile, or to taste (for less heat, remove the

seeds)

½ teaspoon salt, or to taste

1 teaspoon lime juice

2 yellow bell peppers

¼ cup sunflower seeds, toasted


FOR THE HOT SAUCE:

1 large tomato, chopped (about 2 cups)

½ teaspoon cayenne pepper

½ teaspoon salt, or to taste

½ clove garlic, peeled and mashed to a paste

½ tablespoon finely chopped cilantro


Directions


TO MAKE THE BELL PEPPER BOATS:

1. Preheat the oven to 350°F.

2. Boil the potatoes in a saucepan of water for 15 minutes over medium heat,

until tender. Remove from the heat, drain, and let cool. Mash the potatoes

in a mixing bowl.

3. Place the corn and 1 cup of water in a small pan. Cook on medium heat

until the corn is tender, about 5 to 7 minutes. Drain and add to the potatoes

along with the onion, green pepper, ginger, garlic, serrano chile, salt, and

lime juice. Mix well.

4. Cut the yellow peppers into 3 long slices each, making boat shapes, and

remove the seeds. Fill each slice with some of the potato mixtures. Sprinkle

the sunflower seeds on top. Bake, covered, for 30 to 35 minutes, or until

the bell pepper is soft when poked with a fork.

TO MAKE THE HOT SAUCE:

5. Puree the tomatoes in a blender. Add them to a saucepan with the cayenne

pepper, salt, and garlic, bring to a boil, and cook for 5 minutes. Reduce the

heat to low and simmer for 5 more minutes.

6. To serve, spread the hot sauce on top of the baked bell peppers. Garnish

with cilantro.

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©2020 For The Fasting Vegan, By MWM Digital

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