One of my guiltiest pleasures when it comes to food takes the form of what is known as a “jalapeño popper”. Basically, it’s a hollowed out pepper stuffed with melted cheese which is then breaded and deep-fried. I’m sure you can see why I make it a habit not to partake in it too often. However, if you enjoy the sensation that comes with popping a hot pepper filled with gooey goodness but are leery of the nutrition (or lack thereof) that typically comes with bar food, perhaps you can make use of Sujata Din’s recipe as a healthy alternative!
- 2 large red peppers, de-seeded and cut in halves
- 4 ounces cooked firm tofu
- 1 tbsp red onion, minced
- 2 tablespoons fresh chopped coriander
- 1 tsp extra-virgin olive oil
- ½ tsp freshly ground cumin powder
- Sea salt, pepper and lemon juice to taste
- Bake the red pepper in the oven for 15 minutes at 180˚C to remove the water.
- Mix the tofu, onion, lemon juice, coriander, olive oil cumin and seasoning.
- Mix well and fill the red peppers, slightly overflowing, and place in shallow baking pans.
- Bake in a pre-heated 180˚C oven for 10 minutes until red pepper is tender and cooked well.
Instead of using a fresh jalapeño pepper (which might be a little too spicy for some), this recipe uses a slightly tamer but equally juicy red pepper. Tofu is used in place of cheese as well, making this snack completely vegan-friendly.
Peppers are a great source of vitamin C, outshining even the venerable orange, gram for gram. Tofu is a popular choice for plant-based protein as well, but should be consumed from organic and non-GMO sources since the soybeans are one of the most heavily sprayed crops in the world. Have them on home movie nights or when you have friends over; they’re bound to be a party favourite!