On 17th February 2016, This was Dinner…
I made these when I got in from the gym. There was a large filling to pepper space ratio and these were decent sized peppers.
I don’t often comment on how I cook things differently from the recipe but this one really stood out. The original recipe (which I hardly ended up following at all) precooks the peppers and I think that would have spoiled them. My opinion of course.
- Preheat the oven to 170°c (fan)
- Halve and deseed 2 peppers
- Slice a small red onion
- Cut an aubergine into cubes
- Cut some feta cheese into cubes
- Finely slice a red chilli
- Grate some cheddar
- Finely chop a garlic clove
- Chop some parsley
- Get ground cumin, ground coriander, can of chopped tomatoes, can of kidney beans, oil & seasoning ready
Throw it together…
Heat the oil in a pan and add the onion and garlic until starting to soften. Stir in the cumin and coriander. Cook for a few minutes then add the chilli and aubergine. Pour in the tomatoes and the beans (Still in their water is fine). Season.
Cook for about 15 minutes.
Pop the peppers in a baking tray then put some of the feta in the bottom. Add the bean mixture then add more feta.
Keep the remaining bean mixture warm.
Top with the cheddar and bake in the oven for about 20 minutes.
Dish it up…
Put some of the bean mixture in a bowl and top with the peppers.
I would normally stuff peppers with a rice based dish so this made a nice change.