Jackfruit and Grilled Corn Stuffed Poblano Peppers
  • 3/4cup sliced onion
  • 1Tbsp extra-virgin olive oil
  • 2 garlic clovespeeled and crushed
  • 14oz can young jackfruit in brinedrained and rinsed (see tip)
  • 3/4cup pizza or tomato sauce
  • 1tsp cumin
  • 1/2tsp cinnamon
  • 1/4tsp chipotle powder
  • 1/4cup water
  • 1 ear of cornhusked
  • 4 poblano pepperssliced lengthwise, seeds, and large veins removed
  1. In medium skillet, on low-medium heat, fry onion in olive oil until translucent, about 3 minutes. Add garlic and sauté for another 2 minutes. Add prepared jackfruit, pizza or tomato sauce, spices, and water, and cook on medium for about 10 minutes, continuing to pull jackfruit apart with a wooden spoon or fork, until jackfruit is tender.
  2. Meanwhile, on preheated grill of about 350 F, grill corn, rotating it from time to time until fully cooked, about 10 minutes. At the same time, grill poblano pepper halves until charred and slightly soft, about 4 to 5 minutes per side. Remove from heat.
  3. Allow corn to cool slightly, and using sharp knife, remove kernels from cobs and combine them with jackfruit mixture. Stuff jackfruit mixture into poblano pepper halves. Place in grill basket, cover with stainless steel bowl, and return to cook over hot grill, with lid closed, about 15 to 20 minutes.
Recipe Notes

Per serving: 131 calories; 4 g protein; 4 g total fat (1 g sat. fat); 22 g total carbohydrates (6 g sugars, 9 g fiber); 302 mg sodium