Feeding a crowd? Or your local fire station? This recipe will get everyone’s attention. Got kids? Swap out some of the jalapenos for mini sweet bell peppers.
15 large jalapeno peppers
2 sweet potatoes – baked
1 cup baby spinach -raw
2 cups salsa
1/2 cup old fashioned oats
1/2 cup nutritional yeast
1/2 cup fine ground cornmeal
1/2 cup flax meal
1/4 cup cilantro
2 tablespoons BBQ sauce
2 tablespoon Mrs. Dash Southwest Chipotle
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon salt (optional)
¼ teaspoon cayenne pepper (skip if you don’t like heat or are making some for kids)
Preheat oven to 425
Prep: Slice the top off of the jalapeños (save the tops) and remove the seed carefully with a paring knife. In a glass measuring cup – measure one cup of salsa.
In a food processor – pulse to pulverize the raw oats. Set aside in a medium bowl. Then add nutritional yeast, smoked paprika, garlic powder, cumin, and optional cayenne to the medium bowl and mix well.
In a food processor pulse baby spinach and cilantro until finely chopped and then add to the medium bowl.
Chop the two baked sweet potatoes into large chunks then add to the food processor – skins on. Pulse until mashed. Add the sweet potatoes to the medium bowl.
Stir in the BBQ sauce. Mix the ingredients in the medium bowl until well combined then set aside.
In a shallow dish, combine the cornmeal, flax meal, Mrs. Dash, black pepper and optional salt until well mixed.
Stuff the peppers with the sweet potato mixture. Dip the stuffed pepper into the salsa to coat the pepper. Then roll the salsa covered jalapeño in the cornmeal mixture until well coated. Replace the top of the jalapeño by dipping it in the salsa then pressing it onto the pepper like a cap for the filling and dust with cornmeal mixture.
Bake at 425 for 20-30 minutes on a parchment or nonstick foil lined baking sheet until coating is crispy.
Serve with remaining salsa for dipping.