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