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
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.
If your kids aren't fans of spicy foods, tone down the curry sauce by using a little mixed with chopped tomatoes