This is a great twist on the usual stuffed peppers recipe with spicy beans and tangy goat's cheese in this hearty vegetarian dish.
Ingredients
- 2 large red peppers
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 85 g canned button mushrooms
- ½ small butternut squash, peeled and diced
- 200 g can curry sauce
- 1 x 400 g can red kidney beans, drained
- A little low-sodium salt and freshly ground black pepper
- 125 g (4 oz) Goat’s cheese, roughly sliced
- 2 tablespoons (30 ml) chopped fresh coriander
WEIGHT CONVERTER
Method
- Heat the oven to 190 C/ 375 F/ Gas mark 5.
- Cut the peppers in half lengthways, keeping the stalk attached, and remove the seeds. Brush the outsides with a little of the extra virgin olive oil then place them, skin-side down, in a roasting tin, packing quite tightly so they don’t roll over.
- Heat 2 tablespoons of the oil in a large pan and add the onions and garlic. Cook over a moderate heat for 3 minutes until the onions have softened.
- Add the mushrooms and squash and continue cooking for a further 5 minutes.
- Add the curry sauce and red kidney beans. Bring to the boil, then reduce the heat and simmer for 10 – 15 minutes until the vegetables are tender. Season with the low-sodium salt and pepper. Stir in the Goat’s cheese and fresh coriander
- Spoon the bean mixture into the pepper halves. Drizzle over the remaining olive oil. Cover the roasting tin tightly with foil and bake for 1 hour until the peppers are tender.
Top Tip for making Roasted peppers with spiced beans and goat's cheese
If your kids aren't fans of spicy foods, tone down the curry sauce by using a little mixed with chopped tomatoes
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Baked stuffed peppers
This recipe for roasted bacon and egg stuffed peppers is a classic woman's weekly recipe taken from 1958. Stuff the peppers with bacon, egg and breadrumbs and spinkle with plenty of cheese. Bake for 50 mins and serve hot with peas or salad.
By Octavia Lillywhite Published
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Green vegetable medley
This healthy green vegetable medley of broccoli, peas and beans is steamed in the microwave. It's a very simple dish, even for absolute novices.
By Octavia Lillywhite Published
-
Steak and salsa wraps
Our steak and salsa wraps are one of those build-you-own suppers the teens in your house will love...
By Jessica Ransom Published
-
Trifle cake
This trifle cake has all the elements of the classic British pudding but we’ve made it dairy-free
By Rose Fooks Published
-
Coconut and pineapple ice lollies
Our coconut and pineapple ice lollies are healthier and cheaper than shop-bought lollies and you only need four ingredients plus your chosen decorations.
By Rose Fooks Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
Paris Hilton’s expert-approved parenting rule that ‘bans’ her two kids from using one everyday item
The socialite is taking in all the expert advice she can when it comes to her parenting rules
By Charlie Elizabeth Culverhouse Published
-
The Queen’s dinner table rule means this everyday essential isn’t ‘allowed’ for her royal relatives
The Queen reportedly prefers a more 'formal' approach to mealtimes and prioritises traditional etiquette with her nearest and nearest...
By Emma Shacklock Published