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]

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Serves

4

Cooking Time

40

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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
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Preparation

For the Anaheim Peppers:

  1. Preheat oven to 350°F.
  2. Next, cut the Anaheim peppers in half, lengthwise. Discard the seeds and membrane.
  3. 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.
  4. Then, roast in the oven for 20-30 minutes, or until the peppers begin to welt.

For the BBQ Pulled Jackfruit:

  1. 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.
  2. Next, drain the jackfruit and add to the pan. Cover and let simmer for 5 minutes.
  3. Then, stir in the BBQ sauce. Cover and let simmer for an additional 10 minutes.
  4. Use a fork or two to shred the jackfruit so that it resembles pulled pork.

To Assemble:

  1. 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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