Sweet and hot stuffed peppers

Ingredients:

Plantain chips

• Corn oil for frying
• 1 green (unripe) plantain

Peppers

• 1 package (350 g) red bell peppers (canned), stem removed
• 450 g softened cream cheese
• 1/2 cup stuffed green olives with jalapeños, patted dry and finely chopped
• 1 firm, ripe, medium-sized mango
• Grated zest of 1 lime
• Thinly sliced ​​green onions or cilantro leaves, to serve

Preparation:

1. Plantain chips:
   
   In a large, heavy-bottomed saucepan, heat about 2 inches of vegetable oil over medium heat until it registers 180°C on a deep-fry thermometer.
2. Line a large baking sheet with paper towels. Meanwhile, peel and thinly slice the plantain into about 50 rounds.
3. Fry the plantains in small batches until crisp and lightly golden, about 2-4 minutes. If the chips are burning, reduce the heat slightly. Transfer to paper towels to drain and season with salt. Plantain chips can be made up to 1 day ahead and stored in a tightly sealed container at room temperature.
4. Peppers:
   
   Dry the peppers on paper towels.
5. In a medium bowl, combine the cream cheese and chopped olives. Transfer to a pastry bag fitted with a small, plain tip.
6. Cut the mango into small, neat cubes. Toss with lime zest and set aside.
7. To assemble, pipe a small amount of cream cheese onto each plantain slice. Place a pepper half, cut side up, on top so it adheres to the plantain.
8. Fill the peppers halfway with the remaining cheese filling. Top with about 1/8-1/4 teaspoon of mango salsa. Garnish with a slice of green onion or a cilantro leaf.