Caribbean Stuffed Pepper Recipe

Yield: 8 servings
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Printable Recipe
Video tutorial: Facebook or YouTube

Ingredients

• 8 bell peppers
• 3 cups of cooked brown rice
• 1 ear of sweet corn, kernels removed
• 1 15-ounce can of light coconut milk
• 1 15-ounce can of low-sodium black beans, drained & rinsed
• Juice of one lime
• 2 teaspoons anise seeds
• 1 bunch cilantro, chopped
• Salt and pepper to taste
• 2 cups of Red Chili Sauce (recipe below)

Instructions for Adults 

Assist kids with knife skills and safety over the hot stove. Preheat oven to 400 degrees.

Instructions for Kids 

Cut the tops off the bell peppers and remove seeds.

Place on a baking sheet and bake in preheated oven for 20 minutes or until roasted and fork-tender.

While peppers are roasting, stir together the rice, corn, coconut milk, beans, lime juice, anise seed and cilantro in a large bowl.

When the bell peppers are done, fill with the rice mixture and cover each with 1/4 cup Red Chili Sauce.

Serve and eat!

Red Chili Sauce Recipe

Yield: 8 1/4-cup servings

Ingredients

• 3 Tablespoons olive oil
• 2 Tablespoons whole wheat flour
• 1/2 cup red chili powder
• 2 cups water
• 1 Tablespoon salt
• 1/4 teaspoon cumin

Instructions for Adults

Assist with supervision of safety over the hot stove.

Instructions for Kids

Carefully heat olive oil over medium heat, then add flour and whisk constantly for about four minutes.

Keep whisking, and slowly add water and red chili powder and bring to a simmer.

Reduce heat to low and continue to whisk until your desired thickness.

Add salt and cumin. Whisk to combine.

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