Creole-Style Stuffed Breadfruit
This Creole-style adaptation fills roasted breadfruit with seasoned pork, peppers, tomato, and some of the cooked breadfruit flesh. Stuffed breadfruit is prepared in several Caribbean styles, so this version does not claim one fixed Saint Martin formula.
Prep
40m
Cook
1h 25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Shell
- 1pcsBreadfruit (whole)
Filling
- 30mlVegetable Oil
- 500gGround Pork
- 150gOnion (finely chopped)
- 10gGarlic (crushed)
- 150gGreen Bell Pepper (finely chopped)
- 200gTomato (chopped)
- 25gTomato Paste
- 2gDried Thyme
- 10mlHot Sauce
- 8gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 200°C (400°F).
- 02
Roast the breadfruit until tender when pierced, then let it cool until safe to handle.
- 03
Cut the breadfruit open and scoop out the flesh, leaving a sturdy shell for stuffing.
- 04
Heat the vegetable oil in a pan over medium heat.
- 05
Add the onion and cook until softened, then stir in the garlic and green bell pepper.
- 06
Add the ground pork and cook, breaking it up, until browned and it reaches 71°C (160°F).
- 07
Stir in the tomato, tomato paste, dried thyme, hot sauce, salt, and black pepper. Cook until the filling is thick, then mix in the scooped breadfruit flesh.
- 08
Spoon the filling into the shell and bake until the top is lightly browned and the center is piping hot.
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