Shiny Happy Jalapeño Poppers
Original Post Date: June 12, 2012 by Faith
These poppers are a great addition to any party and would also
be a great appetizer before the black bean tacos with corn salsa! This dish
will have your taste buds watering from its great flavor and spice!
Nothing puts a smile on people’s faces faster while at the same
time setting their tongues ablaze, like these grilled jalapeño poppers. Sans
cheese, and debuting with a snazzy new look, these Shiny Happy Poppers are
every bit a modern twist on what still remains a classic firebrand when it
comes to pregame appetizers.
INGREDIENTS
12 jalapeños
1 cup cooked white or
brown rice
1 cup 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 extra-virgin
olive oil, for drizzling
Hot sauce of choice,
for drizzling
PREPARATION
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.
Note: 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.
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