A community for foodies, exploring the world of wellness through vegetarian food. Weekly low carb recipes, interviews with experts, unsolicited advice and recommendations. From the author of The Vegetarian Reset.
Move over jalapeno poppers - here comes okra. Packed with nutrients and great for your gut and immune system, the humble okra gets a makeover in this recipe and is stuffed with a spicy-cheesy topping I usually put on chili-cheese toast.
This recipe is so easy and makes a unique and craveable party appetizer. Really the only work is to stuff each pod individually. Quantity below serves 2-3.
2 green chili(s) (sub jalapeno or thai chili), chopped (adjust to spice level)
½ tsp ground cumin
¼ tsp salt, to taste
10-12 [about 140g] okra (preferably the longer Indian kind)
Avocado oil, to brush or spray
Directions:
Step 1. Mix together all ingredients under Chili Cheese Topping in a bowl. Preheat air-fryer to 360F/180C or oven to 400F/200C.
Step 2. Cut off the okra tops and cut a slit in each okra pod, stopping a bit short of the pointy end. Run your thumb through the crease gently to widen.
Step 3. Stuff the okra with the chili-cheese mixture (don't be shy, really get in there, they should feel overstuffed)
Step 4. Brush or spray with avocado oil. Air fry at 360F/180C for 5-6 mins, or bake in oven at 400F/200C for 10-12 mins, checking halfway, or until the cheese has melted and turned a deep golden brown and okra is crispy.
To Veganize:
To veganize, use vegan cheese and adjust cooking time as necessary.
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