This is an easy vegetarian recipe that is a variation on stuffed peppers.
We both love red peppers, either raw in salads or cooked.
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 potato when it is re-heated.
The Vegetarian Society offers advice on choosing cheeses suitable for vegetarians here.
Makes 2 - 4 servings:
2 Red Peppers, halved and de-seeded
125g soft Goats Cheese, roughly sliced
1 small Onion, chopped
1 clove Garlic, crushed
410g can Red Kidney Beans, drained
85g Button Mushrooms
1/2 small Butternut Squash, peeled & chopped
Salt & Pepper to taste
30ml Olive Oil
Around 277 to 554 KCal per serving.
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 but there is usually plenty from the mushrooms and squash. 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 and enjoy.