Stuffed Peppers


2 tbsp oil
1 onion minced
4 garlic cloves minced
1 tbsp ground cumin
1 tbsp ground coriander
pinch of cayenne pepper
1 tsp dried oregano
1 can of jack fruit - can use beef if so 500g
pinch of golden coco nut sugar
1 tbspapple cider vinegar
1 can chopped tomatoes
1 can black beans
500g cooked rice
Red bell peppers


Heat the oil in a large pan

Fry the onions garlic, spices and oregano and cook for until brown.
 Put jackfruit into pan (or mince meat) and sizzle, until browned.

Stir in the sugar and leave for a minute,
Add vinegar and pour in the tomatoes simmering for 5 mins then add the beans and the water from the can.

Season, stir and simmer everything for 20 mins until the jackfruit is in a thick gravy.

Cook the rice according to the packet instructions.

Slice the top of your red bell peppers and put your rice and jackfruit sauce into a bowl

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