Plantain Stuffed Jalapeño Poppers

17 DAYS!

Holy smokes, I have been ready for college football since November, my friends! In 17 days, Michigan football will not only be back in action, but I will finally be in my happy place! Our Saturday traditions will be back and we will be spending them “tailgating”, laughing, screaming, and making the most special memories there are! Not to mention, the food! I am a total foodie, obviously. Unfortunately, my body and the world are on two completely different levels when it comes to festivities. However, after throwing the baby out with the bathwater for most of this summer, I have no other choice but to simmer down. I have grown completely dependent on over the counter pills (I’m sorry, gut!) while enjoying the summer cook outs and breweries. *insert the drinking munchies*

BUT, we are back in the swing of things and I’m happy to share that I have not taken one of those pills in nearly 3 weeks! Why I am sharing this, I do not know. However, this has led me to having even more of a desire to create alternative to the classics. See, “T.M.I” can be beneficial.

If you have a grilling machine of a husband, or soul, these peppers hold up perfectly! Since we only have access to gas grills, we like to put foil down on the grill to help avoid a flame up. If you are like me, and really enjoy heat, I would recommend popping some of the Jalapeno seeds into the food processor with the plantains. I absolutely love a sweet heat flavor which is exactly what I was going for.

If you do not have access to a grill, I am confident that you can achieve the same great taste while using an oven to bake them.

I have so many fun tailgating and back to school recipes scheduled for the upcoming weeks and to say I am excited, would be an understatement. Although this is a very small platform, I want to thank you so much for your sweet support. I find myself often thinking “Who cares? Why am I even sharing this stuff?” and then I receive an email notification that someone is following Wholesome Joy and it truly melts my heart. Grain and dairy free recipes interest a particular type of person and having you here, post after post, means so much to me.

Thank you.

Plantain Stuffed Jalapeños
Serves: 10

Ingredients:
1 Plantain, ripe
2 Tablespoons cool Water
1/2 Cup Raw Cashews
1/2 Teaspoon of Smoked Paprika
1/2 Teaspoon of Chipotle Chili Powder
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
5 Jalapeños, sliced in half with seeds removed*
10 slices of Bacon

*For a sweeter heat, add some of the jalapeño seeds in with the plantain mixture.

Directions

1. In a food processor, combine the plantain, water, cashews, and spices together.
2. Pulse all ingredients together, periodically stopping to scrape the sides down. Continue blending on low until ingredients are incorporated.
3. Spoon the purée into each pepper.
4. Wrap one slice of bacon around each pepper.
5. If using a grill, grill the peppers until the bacon is cooked, about 12-15 minutes depending on the temperature of your grill.
6. If baking in an oven, bake the peppers at 350 for 20 minutes, flipping them half way through.
7. Serve with a big ‘ol side of GO BLUE.

 

Estimated nutritional breakdown per serving:
3.8g Protein | 8.3g Carbs | 6g Fat | 96 Cal.