Easy
Vegetarian Recipe |
We both love red peppers, either raw in salads or cooked. We already have one recipe for Stuffed Bell Peppers and a recipe for Red Pepper Soup but this one is easy to make and tastes great.
We normally eat two halves of a pepper each which makes a filling meal but you could serve half a pepper and some green salad and make the same recipe serve four.
The amount of filling is usually about right to stuff two good sized red peppers, but if you have some filling left over it will keep chilled for a couple of days and makes a great filling for a baked potatoe when it is re-heated.
To make 2-4 servings:
| kCal | |
| 2
red peppers, halved and de-seeded | 64 |
| 125g
(4 1/2oz) soft goats cheese, roughly sliced | 492 |
| 1
small onion, chopped | 29 |
| 1 clove
garlic, crushed | 4 |
| 410g can red kidney beans, drained | 258 |
| 85g (3oz) button mushrooms | 16 |
| 1/2 small butternut squash, peeled and chopped | 2 |
| salt and pepper to taste | 5 |
| 30ml (2tbsp) olive oil | 238 |
| Total | 1108 |
Cut the peppers in half lengthways, leaving the stalks in place for decoration. Use a little of the olive oil to coat the outsides. Place the halves skin side down on a baking tray.
Pre-heat the oven to about 190°C (375°F).
Heat the rest of the oil in a heavy bottomed pan and cook the chopped onion and the garlic until the onion is soft.
Add the mushrooms and the chopped squash and cook for another 10 minutes. Add the red kidney beans and bring to the boil. You may need to add a little water. Reduce the heat and simmer the mixture for 10 - 15 minutes until the vegetables are tender.
Season with salt and freshly ground black pepper. Stir in the goats cheese until it has all melted into the mixture.
Spoon the mixture into the halves of the red peppers. Bake the stuffed peppers in the hot oven for 50 minutes until the peppers are soft.
Serve hot.
If you have any of the stuffing mixture left over it can be gently re-heated and makes a great filling for a baked potatoe. It will keep for couple of days if you keep it chilled. Now that really is an easy vegetarian recipe!
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