Mairlyn Smith, Miss Fruits and Veggies herself, is talking all about greenhouse veggies on BT! For the recipes she mentioned on the segment, click on the links or photos below! Scroll down for Mairlyn’s Roasted Pepper Stacks and her signature refried beans!
- Spiralized Thai Cucumber Salad
- Cucumber Guacamole
- Orzo Salad with Roasted Ontario Greenhouse Peppers & Cucumbers (but you can swap orzo with barley!)
Below is Mairlyn’s famous refried bean recipe and Roasted Pepper Stacks recipe. This side dish can double as a vegetarian entrée if you use two servings. Using your BBQ as a grill and an outdoor oven will help keep your kitchen cool during the hot summer months. Try our simple and fresh tomato salsa as an ingredient in this, instead of buying something ready made from the store.
Serves Side Dish portion134
40 minCook Time
40 minTotal Time
- 1 - 19 fl. oz. (540 mL) can black beans, rinsed and drained
- 2 tsp (10 mL) chili powder
- 1 tsp (5 mL) smoked paprika
- 1 tsp (5 mL) cumin
- 1 Tbsp (15 mL) canola oil
- 2 Tbsp (30 mL) water
- 5 large greenhouse peppers, any colour
- 4 green onions
- 3/4 cup (180 mL) refried beans OR Mairlyn’s Refried Beans (recipe below)
- 4 oz. (125 g) Monterey Jack jalapeño cheese, grated OR 1 1/2 cups (375 mL) grated Monterey Jack jalapeño cheese
- 2 cups (500 mL) salsa OR one-454 g container of deli salsa
- Place all ingredients into a food processor. Pulse until it is fairly smooth. Reserve 3/4 cup (180 mL) for the recipe and store leftovers in the fridge for up to 3 days.
- Wash peppers and green onions. Trim the bottoms off the green onions to remove the roots. Cut the peppers to remove the seeds, and slice into 4 quarters so they lie flat on the grill.
- Preheat BBQ on High. Place peppers and green onions on grill, close lid, reduce temperature to Medium (350°F/180°C)
- Grill the green onions for 3 minutes. Remove from the grill.
- Grill the peppers for 5-7 minutes or until starting to get soft and slightly charred. Flip over. Close the lid.
- Grill peppers for another 5-7 more minutes until soft. Remove peppers from the grill.
- Leave the BBQ on, because you are going to use it as an outdoor oven.
- Line the bottom of the pan with half of the slices (10) of the roasted peppers.
- Spoon out a scant tablespoon of the refried beans mixture and place on top of each pepper slice ad spread it out.
- Chop the grilled green onions into 10 equal pieces. Spread evenly over the dish and gently press into the bean mixture.
- Evenly sprinkle with the grated cheese. Top with the rest of the 10 pieces of roasted peppers. Pour the salsa over and gently spread it out. Place pan on a baking sheet to prevent the pan from buckling in the BBQ.
- Using indirect heat on your BBQ (if you have a three burner BBQ turn off the centre burner, if you have a two burner BBQ turn off one side.)
- Place the pan on the area that is turned off, close the lid and cook for 25-30 minutes or until bubbly.
- Remove from BBQ and let sit off the heat for 10 minutes. Use a slotted spoon to remove from the pan and serve.
Recipe developed by Mairlyn Smith, an amazing advocate of healthy eating and a regular contributor to Produce Made Simple as Miss Fruits and Vegetables!