Shiny Happy Poppers

Ingredients for Shiny Happy Poppers

• 12 jalapeños

• 190g cooked white or brown rice

• 190g canned black beans, drained and rinsed

• 2 tablespoons smooth or grainy vegan Dijon mustard

• 1 teaspoon garlic powder, or 1 medium-size clove garlic, peeled and pressed

• 1 tablespoon chopped fresh thyme leaves, or 2 teaspoons dried

• 120ml extra-virgin olive oil, for drizzling

• Hot sauce of choice, for drizzling

How to make Shiny Happy Poppers

Heat the grill to medium-high.

Stem the jalapeños and cut one lengthwise slit in each pepper. Pull out the seeds and inner ribs with your fingers (wear rubber gloves if your skin is sensitive to handling hot peppers).

In a medium-size bowl, combine the rice, black beans, mustard, garlic powder, and thyme. Stir until well mixed.

With an appropriately sized spoon, fill the jalapeños with the rice mixture. Place the peppers on a large sheet of heavy-duty aluminum foil. Drizzle the peppers with the olive oil and then with the hot sauce, to taste.

Fold the foil into a packet with the peppers in one layer. Grill the packet for 15 to 20 minutes, or until the peppers are soft and the rice filling is hot. Serve at once.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.