Chilli-stuffed peppers with feta topping

Chilli-stuffed peppers with feta topping

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

A satisfying vegetarian supper that packs in 4 of your 5-a-day. Stuff peppers with cream cheese, beans, aubergine and feta

Nutrition and extra info

Additional info

  • Healthy
  • Gluten-free
  • Nut-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
288
protein
19g
carbs
39g
fat
7g
saturates
3g
fibre
15g
sugar
26g
salt
1.3g

Ingredients

  • 2 large peppers, halved, deseeded but stalks left on
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400g can chopped tomatoes
  • 1 red onion, halved and sliced
  • 1 garlic clove, finely grated
  • 1 red chilli, deseeded and finely chopped
  • 1 small aubergine, cut into small cubes
  • 220g can kidney beans (don't drain them)
  • small bunch coriander, chopped
  • 1 large egg
  • 25g low-fat feta cheese, finely grated
  • 50g low-fat fromage frais
  • 2 handfuls rocket
  • lime wedges, for squeezing over

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Method

  1. Heat oven to 190C/170C fan/gas 5. Place the pepper halves in a shallow baking dish, skin-side up, and roast for 15-20 mins.
  2. Meanwhile, tip the spices into a pan and warm briefly to release their flavour. Tip in the tomatoes and stir in the onion, garlic, chilli, aubergine and kidney beans with their juice. Cover the pan and cook for 20 mins, stirring occasionally. Try not to add any extra liquid; the mixture should be quite dry. Stir in the coriander.
  3. Meanwhile, beat the egg with the feta and fromage frais. Turn the peppers over and pile the aubergine mixture into each one, packing it down as much as you can. Top with the feta mixture and return to the oven for 10 mins more until the topping has lightly set. Don’t worry if some of it flows off, as it will just set in the dish. Serve the peppers on the rocket with lime wedges for squeezing over.

Recipe from Good Food magazine, June 2014

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Comments

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warvik's picture
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A really nice tasting dish. I did add a single square of 70% dark chocolate and a squeeze of tomato paste to the filling mix to make it taste a bit more like a chilli but otherwise very nice.

One thing to note is that unless you have really huge peppers, there's far too much filling for just two. I had enough left over to fill another two...

Nico_cook's picture
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I was a bit disappointed and realised that I love my meat. That can be a very good side dish though.

Nico_cook's picture
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Was a bit disappointed and realised that I love my meat. I think that it is a good side dish though!

renata_kasprzak@o2.pl's picture
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Very simple and delicious. I added some brown rice into the stuffing. Great 'side' dish for barbeques (and not only).

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