Stuffed peppers

Serves 2

mild

  • 4 red bell peppers
  • 200g butter beans
  • 1/2 finely chopped red chilli
  • 150g cream cheese
  • 300ml passata
The paste
The paste

Mash together the butter beans, cream cheese and chilli to form a paste. Slice the tops off the peppers and empty them. Stand them upright in a roasting dish and fill with the paste. Place the lids on top. Fill the roasting tin with the passata, cover with foil and cook in a preheated oven at 180C for 30 minutes. Serve with cous cous and vegetables of your choice.

Place the peppers in a roasting dish with the passata
Place the peppers in a roasting dish with the passata
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