Baked Plantains and Sweet Peppers
Ingredients
-
3
yellow plantains
-
2
tbsp
coconut oil
-
8
mini
bell peppers (yellow, orange, and red), cut in half, seeded and sliced
-
1
small
onion, sliced
-
½
cup
coconut water
-
½
tsp
Himalayan salt
-
½
tsp
freshly ground black pepper
-
½
tsp
chili pepper flakes
-
2
tbsp
toasted coconut flakes
Instructions
- Preheat the oven to 375°F.
- Trim the ends off the plantains and boil them in salted water for 20 minutes.
- Remove the plantains and let them cool for 5 to 10 minutes.
- While cooling, melt coconut oil in the same pan and sauté sliced onions and bell peppers until softened.
- Peel the plantains and cut them into 8 to 10 thick slices.
- Add the plantain slices to the pan with the onions and bell peppers, then season with salt, pepper, and chili flakes.
- Transfer to a baking dish, pour in coconut water, cover with foil, and bake for 20 minutes.
- Remove the foil, sprinkle with toasted coconut flakes, and bake for another 10 minutes until golden.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
258
Total fat
8g
Total carbohydrates
50g
Total protein
3g
Sodium
335mg
Cholesterol
0mg
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