Roasted peppers are good whatever you put in them and the simple starter version is a favourite - An Easy Starter. But needing a filling that would satisfy in the cold, I used what was in the cupboard and the result was a hit. Of course, this bean mixture could be used in other ways too, on its own with rice for instance.
Beany Peppers - enough for 2/3
I tin butter beans
I tin or packet chopped tomatoes
I onion chopped
1/2 cloves garlic
1small red chilli or a good sprinkle of chilli powder
1 tsp cumin
Parsley or coriander
4 red or yellow peppers
Oven on No 4/5
Beany Peppers - enough for 2/3
I tin butter beans
I tin or packet chopped tomatoes
I onion chopped
1/2 cloves garlic
1small red chilli or a good sprinkle of chilli powder
1 tsp cumin
Parsley or coriander
4 red or yellow peppers
Oven on No 4/5
- Halve the peppers and remove the seeds, leaving the stalks on for effect. Put into an oven dish, season with S&P and sprinkle on some olive oil.
- Bake them for 10-20 minutes until they are beginning to go brown around the edges.
- While that is happening, soften the onion first in a little olive oil. Add the garlic and then the chilli and cumin. Let this cook gently then add the tomatoes and beans with their juice if you have organic ones. If not, drain those and add a splash of water instead.
- Cook together for 20 minutes or so until you have a thick tasty mixture. As ever with tinned tomatoes you might need a tiny pinch of sugar or two if there is a raw taste. Add a good handful of chopped parsley or fresh coriander at the end.
- Now fill your soft peppers, return to the oven for 10 minutes or so. Add a little additional garnish of parsley or coriander and eat with rice or bread or a green veg.
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