Roasted peppers with spiced beans and goat's cheese
Skill level: Easy peasy
Costs: Cheap as chips
This is a great twist on the usual stuffed peppers recipe with spicy beans and tangy goat's cheese in this hearty vegetarian dish.
- 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
If your kids aren't fans of spicy foods, tone down the curry sauce by using a little mixed with chopped tomatoes
- 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.