3 bell peppers, halved and deseeded
1 red onion, diced
3 cloves garlic, minced
16 oz can fire roasted organic tomatoes
1 can organic black beans
1 can organic kidney beans
1 cup organic corn
1/2 cup cilantro, chopped
2 tsp chili powder
2 tsp paprika
1 tsp cumin
Sea salt and black pepper
JACKFRUIT
1 20 oz can of young jackfruit in water
2 tbsp organic ketchup
2 tbsp organic raw sugar
1 tbsp organic molasses
1 tsp sriracha or hot sauce
1 tsp paprika
1 tsp chili powder
1/2 tsp cumin
Seal salt
- Preheat oven to 400 degrees
- Saute onions in olive oil over medium heat for 10 minutes or until browned
- Add garlic, tomatoes, chili powder, paprika, cumin, salt and black pepper and stir til well incorporated
- Stir in corn, beans and cilantro and cook for 5 more minutes
- Meanwhile, for the jackfruit, cut off the hard pieces and smush the soft pieces with a fork until it rips apart (you’ll understand this when you see the pieces)
- Salt the jackfruit and then in a saucepan over medium heat, cook in a little oil for 3 minutes
- Mix together all other ingredients and pour over jackfruit
- Stir well to coat and cook for 5-7 more minutes or until liquid is absorbed
- Add jackfruit to bean mixture and stir
- Spoon into pepper halves and place in baking dish
- Cover and bake at 400 degrees for 30 minutes
- Uncover, and bake for another 15