Sweet and Spicy Stuffed Peppers
- Level: Intermediate
- Yield: about 50 canapes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 82
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 10
- Sodium
- 77
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
Ingredients
Plantain Chips:
Corn oil, for frying
1 green (unripe) plantain
Fine salt
Peppers:
50 small, red sweet piquante peppers (preserved), about 1 (12-ounce) package (recommended: Peppadew), stem side removed
1 pound cream cheese, softened
1/2 cup jalapeno stuffed green olives, drained, finely chopped
1 firm ripe medium mango
1 lime, finely zested
Thinly sliced chives or baby cilantro leaves, for garnish
Directions
- Plantain Chips:
- Heat about 2 inches of oil in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 360 degrees F.
- Line a large baking sheet with paper towels. Meanwhile, peel and thinly slice plantain into approximately 50 thin rounds. Fry the plantains, in small batches, until crispy and slightly golden, about 2 to 4 minutes. (If the plantain chips are browning too quickly, reduce the oil temperature slightly.) Drain on paper towels, and season with salt. Plantain chips can be made up to 1 day in advance and stored in an airtight container at room temperature.
- Peppers:
- Drain the peppers on paper towels.
- Evenly mix the cream cheese with the chopped olives in a medium bowl. Transfer to a pastry bag with a plain small tip.
- Finley dice mango into tiny neat cubes. Stir together with lime zest and set aside.
- To assemble, pipe a small dot of cream cheese mixture on each plantain chip. Place a pepper half, cut side up, on top so it adheres to the chip. Fill pepper halfway with remaining cheese filling. Top with about 1/8 to 1/4 teaspoon mango relish. Garnish each canape with a delicate chive piece or a baby cilantro leaf.