Paderno 6-BladeSpiralizer User Manual - page 10
Ingredients:
2 sweet potatoes
3” piece of daikon radish
2 tablespoons coconut oil
1 1/2 - 2 teaspoons kosher salt
1/2 cup chicken broth
1 teaspoon cumin powder
1 can black beans, drained and rinsed
Handful of cilantro, torn
4 ounces Monterrey jack cheese, shredded
4 bell peppers, tops and seeds removed and sliced in half
vertically
Directions:
Preheat oven to 350F.
Trim the ends off and peel both the sweet potatoes and the daikon radish. Insert the 3mm Shredder Blade into the Spiralizer. Process both the potatoes and daikon into strands.
Place the sweet potato and daikon noodles, in batches, into a food processor and pulse until they resemble small, grain-like pieces.
Heat the coconut oil in a large skillet. When the oil is hot, add the vegetable “rice” and sauté over medium heat for 5-8 minutes until softened. Add the chicken broth and continue
to cook for 5 minutes or until broth is absorbed.
While the broth absorbs, bring a medium pot of salted water to boil. When boiling, add the pepper halves and simmer for 8 -10 minutes, or until they begin to soften. Drain and set
on a baking sheet.
Season the vegetable rice with salt and cumin. Add the black beans and cheese. Remove from heat. Stuff each pepper half with a mound of vegetable rice. Sprinkle tops with a
pinch of additional salt. Bake peppers for 30-45 minutes until soft and heated through. Garnish with cilantro to serve.
Spiralized Cuban “Rice” Stuffed Peppers (Serves 4 -6)
Blade Used: 3mm Shredder Blade
© Paderno World Cuisine 2017