BBQ Jackfruit Stuffed Anaheim Peppers
Jackfruit simmered in a hickory BBQ sauce, then stuffed inside Anaheim peppers. This sweet but spicy dinner idea is bursting with flavour. Definitely a vegan favourite!
Anaheim peppers are quite large, which makes them a very versatile ingredient. This is where I got the idea to use them as a vessel to hold loads of sweet and savory BBQ jackfruit (pulled "pork"). This pulled "pork" is then stuffed inside roasted Anaheim peppers, creating a perfect balance of spice.
The Anaheim Peppers
Anaheim peppers have a hot-pepper like an appearance, but surprisingly they only have a mild-medium flavour. This makes them good for people who don't particularly love spicy foods.
To prepare the Anaheim peppers, preheat oven to 350° F. Then, cut the peppers in half, lengthwise. Scrape out the seeds and membrane, discard.
Then, place the halves of the peppers cut side up into a casserole dish or pan. Then, drizzle with about 1 tbsp of olive oil, followed by a pinch of salt and pepper.
Next, roast in the oven for 20-30 minutes, or until the peppers begin to wilt.
This is an easy step, just finely chop a small onion, then set it aside for now.
First, add the other 2 tbsp of olive oil to a large pan over low-medium heat. Then, add the garlic and onions. Cook them for about 5-8 minutes or until the onions turn translucent.
Once the onions are cooked, drain the jackfruit and add it to the pan. Cover the pan with a lid, then let simmer for 5 minutes. This will make it easier to shred the jackfruit later.
The Hickory BBQ Sauce
Time to add the best part-the sauce! Stir in the BBQ sauce, I used a hickory BBQ sauce, but really any type will work.
Once you have added the BBQ sauce, cover and let simmer for an additional 10 minutes.
Then, use a fork to shred the jackfruit, so that it resembles pulled pork. I found using two forks to shred works a lot easier- one fork to hold the jackfruit and the other one to shred.
Finally, stuff the pulled pork into the Anaheim peppers.
Then, place them into a casserole dish or pan and cook at 350° F for 10-15 minutes. This is just to make sure the stuffed peppers are hot, but everything should already be cooked.
Add cilantro for garnish. Also, for added spice, a drizzle of sriracha does wonders.