Jackfruit simmered in a hickory BBQ sauce, then stuffed inside Anaheim peppers. This sweet but spicy dinner idea is bursting with flavor. Definitely a vegan favorite!
BBQ Jackfruit-Stuffed Anaheim Peppers [Vegan]
Serves
4
Cooking Time
40
Ingredients
For the Anaheim Peppers:
- 2 large Anaheim pepper halved, seeded
- 2 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
For the BBQ Pulled Jackfruit:
- 1 (400mL) can young jackfruit, drained
- 1 cup hickory BBQ sauce
- 5 cloves garlic minced
- 1 small onion diced
- 2 tablespoons olive oil
Preparation
For the Anaheim Peppers:
- Preheat oven to 350°F.
- Next, cut the Anaheim peppers in half, lengthwise. Discard the seeds and membrane.
- Place the halves of the peppers cut side up in a casserole dish. Then, drizzle with about 2 tbsp of olive oil, followed by a pinch of salt and pepper.
- Then, roast in the oven for 20-30 minutes, or until the peppers begin to welt.
For the BBQ Pulled Jackfruit:
- Add the other 2 tablespoons of olive oil to a large pan over low-medium heat. Then, add the garlic and onions. Cook for 5-8 minutes or until the onions turn translucent.
- Next, drain the jackfruit and add to the pan. Cover and let simmer for 5 minutes.
- Then, stir in the BBQ sauce. Cover and let simmer for an additional 10 minutes.
- Use a fork or two to shred the jackfruit so that it resembles pulled pork.
To Assemble:
- Stuff the jackfruit pulled pork into the Anaheim peppers. Cook at 350°F for 10-15 minutes to heat everything back up.
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