I feel like I’ve been on an international kick as of late in the kitchen… I wanted something that had a South of the Border feel, so taco inspired peppers were on the menu.
Fun story: originally, I was going to add sprouted red rice to these peppers, but the rice didn’t cook. It boiled, and when we put the lid on to let it simmer, apparently it did nothing. So the rice was hard and had to be left out. In the end, I think it worked out better. Remind me to tell you about how the stove exploded… I’ve been cooking on a portable induction hot-plate like item for weeks… Back to the recipe.
More than anything, I was SOOOO thrilled and somewhat feeling proud that I had the kids eating OUT OF peppers!!! I asked them to try their first bite with the pepper itself, and as always, they were willing to go along with my crazy idea for a bite or two. Well, Kid Three and Kid Four loved the pepper bowl. Kid Two, not so much, as he’s very sensitive to spicy things. Either way, it was a total win, win, win, and they all went back for seconds, and they were super happy when I pulled out their favorite potato chips so they could eat it dip style if they wanted.
As if that’s not enough, I also had the joy of introducing the kids to ramps. I hadn’t heard of them before this season. I’ve been seeing them on Good Eggs, an online marketplace that delivers in our area. After seeing them for a while with the leaves, then as bulbs only with the warning that this was the end of the season, I decided to make the jump. When they arrived, I couldn’t stop smelling them. Uh-MAZE-ing. Kid two was like, eh. Kid Three, he so totally got me on this one. He was into the smell just as much as I was. What made me really happy though was that after everything was cooked and Kid Two tried a cooked ramp piece on its own, he was in love with them too! What more could I possibly have asked for? On to the recipe and photos!!!
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Cane/Refined Sugar Free, Sesame Free, Diabetic Friendly, Vegan, GAPs Compatible
For GAPs: Use navy beans instead of black beans. The flavor will change some, but still tasty.
For Corn Free: Make sure you source safe ingredients. It is possible, but will take some work.
4 Organic Bell Peppers, red, orange, yellow, and green
8 Ramp Bulbs, sliced into small pieces
1 bunch Organic Green Onions, cut into small pieces
2 cans Eden Organic Black Beans (15 ounces each, or use one 29 ounce can)
2 TBSP Organic Extra Virgin Olive Oil
1 tsp Organic Minced Garlic (fresh or from a jar)
1.5 tsp Sea Salt
Dash Organic Black Pepper
1 Organic Lemon, cut in half
2 ripe Organic Avocado
Organic Fresh Mild Salsa (optional)
Related post: Taco Tuesday Gorditas Recipe
For the Peppers:
Pre-heat your oven to 400. Line a large baking tray with parchment paper. Cut your peppers in half (vertically) and remove the seeds. Place the peppers on the tray, and bake at 400 for 15 minutes.
For the Bean Mix:
Heat a large non-stick pan on medium-high heat (400). Add the olive oil, and once it’s hot, add the ramps and green onions. Push them around the pan and allow them to cook for 5 minutes. As they cook, open your can of beans and drain the liquid. After the 5 minutes are up, add the beans, garlic, and salt. Continue to cook for another 8 minutes. Remove from heat, add your dash(es) of pepper, squeeze half the lemon over the beans, and mix again. You could go for the whole lemon if you’d prefer, but we used half.
Your peppers should be done right about now.
For the Assembly:
Cut open your avocados, remove the stones, and scoop the yummy green into a bowl. Mix/squish it with a fork until mostly smooth.
Use a small cookie dough scooper (2 tsp) to portion avocado into the peppers. I found this to be easy, in that it didn’t make a mess. Use a fork, actual teaspoon, or actual butter knife to spread the avocado inside the peppers. Add some of the bean mix next, and top with salsa if desired. For the salsa, I used a fork so it wouldn’t be overly runny.