Stuffed Red Peppers

Roasted Peppers stuffed with Beans and Goat’s Cheese

Roasted Peppers with Beans and Goat’s Cheese is a nutritious, tasty and filling meal for those lazy Sundays – or any other day of the week, for that matter. The dish takes about 1 hour and 20 minutes to prepare and cook.

Depending on how hungry you are – this dish will serve about 4 people.

Ingredients:
2 large red peppers
3 tbsp (45 ml) extra virgin olive oil
1 onion, chopped
1 garlic clove, crushed
85g canned button mushrooms, drainedrn½ small butternut squash, peeled and diced 200g can curry sauce
400g can red kidney beans, drained
Some salt and freshly ground black pepper
125g (4 oz) Goat’s cheese, roughly sliced
2 tbsp (30 ml) chopped fresh coriander

Method:
Preheat your oven to 190C/375F. Slice peppers in half – Lengthwise, and remove the seeds. Glaze the outside of the pepper with some extra virgin olive oil and then place them, skin-side done, on roasting tray. Pack them compactly so that they do not roll over.
Heat 2 tablespoons of the oil in a large saucepan and add the garlic and onions. Lightly fry for about 3 minutes or until the onions have softened.

Add the squash/pumpkin and mushrooms to the pan and continue cooking for another 5 minutes.

Add the curry sauce and red kidney beans. Bring to the boil and then reduce the heat to achieve a simmer for 10 – 15 minutes until the vegetables are soft. Season with salt and pepper. Stir in the Goat’s cheese and fresh coriander.

Spoon the bean mixture into the pepper halves. Cover the roasting tray/tin tightly with foil and bake for 1 hour or until peppers is tender.