Chilli-stuffed peppers with feta topping

Chilli-stuffed peppers with feta topping

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(18 ratings)

Prep: 10 mins Cook: 25 mins

Easy

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

  • Healthy
  • Gluten-free
  • Nut-free
  • Vegetarian

Nutrition: per serving

  • kcal288
  • fat7g
  • saturates3g
  • carbs39g
  • sugars26g
  • fibre15g
  • protein19g
  • salt1.3g
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Ingredients

  • 2 large peppers, halved, deseeded but stalks left on
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400g can chopped tomato
  • 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
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 220g can kidney bean (don't drain them)
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • small bunch coriander, chopped
  • 1 large egg
  • 25g low-fat feta cheese, finely grated
  • 50g low-fat fromage frais
  • 2 handfuls rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • lime wedges, for squeezing over
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

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.

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Comments, questions and tips

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sea2land
20th Aug, 2017
5.05
Beautiful just froze the left overs and reheated later with some rice and extra tabasco was lovely.
alkaline_fairy
20th Jul, 2015
As other commenters have said, this makes much more filling than needed (though the leftover is nice on toast!) and I wouldn't make the topping mixture again. I would rather add some extra calories and just use the feta, as most of the runny mixture slid off then cooked into an odd-textured eggy mess on the baking tray which was rather unpleasant.
Popadopoulus
2nd Jun, 2015
3.8
Lovely recipe but too much filling and needed salt. Poppy age 6.
BAlexander
19th Apr, 2015
Has anybody tried the leftovers cold? Or reheating them? Thanks :)
alkaline_fairy
20th Jul, 2015
I reheated the filliing mixture, not the peppers. It was lovely but as with everything, make sure it's all piping hot.
lobsterpot1
27th Jan, 2015
2.55
Had to use mushrooms instead of aubergine, creme fraiche instead of fromage Frais and haloumi instead of feta. Was not trying to change the recipe the supermarket had run out! Cold have done with the feta as the haloumi was a bit bland but still enjoyed.
asommerville
29th Dec, 2014
5.05
Lovely hearty meal - very tasty healthy - will make it again - We all enjoyed it very much.
RuthBaker
11th Dec, 2014
5.05
Really tasty! Best stuffed peppers I've ever had. Beware the recipe does make a huge amount of filling. I'd suggest halving it to make 4 half peppers
emily104
15th May, 2015
5.05
I'm glad it wasn't just me that had a tonne of filling left over lol! Could have fed a small army! Amazing recipe though, filling and spicy!!
warvik
6th Sep, 2014
3.8
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...

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liza236
26th Jun, 2014
I initially followed the recipe as is, but would definitely change the following things next time: - either double the 20min sauce simmering time, or fry the dry ingredients (onion, chilli, aubergine etc) in some oil first before adding the tomatoes; - change the egg/feta mixture to just feta and a dollop of creme fraiche (the egg mixture dribbled off of the stuffed pepper and morphed into a bland thin omelette on the baking tin); - add sriracha (or other spicy sauce) to taste, this REALLY made a difference taste-wise; + and don't forget the rocket, it really adds to the taste!