August 26, 2013
Grilled Jalapeno Poppers
These "shiny, happy poppers" are hot, hot, hot
Makes 12 poppers (or 4 servings)
1 cup (225g) cooked white or brown rice
1 cup (225g) canned black beans, drained and rinsed
2 tablespoons smooth or grainy vegan Dijon mustard
1 teaspoon garlic powder, or 1 medium-size clove garlic, peeled and pressed
1 tablespoon chopped fresh thyme leaves, or 2 teaspoons dried
1/2 cup (115ml) extra-virgin olive oil, for drizzling
Hot sauce of choice, for drizzling
Heat the grill to medium-high.
Stem the jalapeños and cut one lengthwise slit in each pepper. Pull out the seeds and inner ribs with your fingers (wear rubber gloves if your skin is sensitive to handling hot peppers).
In a medium-size bowl, combine the rice, black beans, mustard, garlic powder, and thyme. Stir until well mixed.
With an appropriately sized spoon, fill the jalapeños with the rice mixture. Place the peppers on a large sheet of heavy-duty aluminum foil. Drizzle the peppers with the olive oil and then with the hot sauce, to taste.
Fold the foil into a packet with the peppers in one layer. Grill the packet for 15 to 20 minutes, or until the peppers are soft and the rice filling is hot. Serve at once.
Tip: You can temper the spiciness of jalapeños—at least somewhat—by removing the seeds and especially the white inner ribs, before stuffing them with the beans and rice.
Recipe and photo from Grilling Vegan Style by John Schlimm.
All figures are per serving (assumes 4 servings).
Fat: 28 g
Carbs: 27 g
Fiber: 6 g
Protein: 5 g
Sodium: 535 mg