Bean Stuffed Peppers
|Freshly ground black pepper||To Taste|
|For the filling|
|Sunflower oil||2 Tablespoon|
|Canned chopped tomatoes||8 Ounce (227 Grams / 1 Can)|
|Canned red kidney beans||8 Ounce (227 Grams / 1 Can)|
|Chopped parsley||2 Tablespoon|
|Chopped thyme||1 Teaspoon|
|Breadcrumbs||1 Ounce (25 Grams)|
|Chopped walnuts||4 Tablespoon (For Topping)|
Cut a slice lengthways from each of the green peppers.
Deseed the peppers, then dice the 4 slices removed.
Deseed and dice the red pepper.
Peel and finely chop the onions.
Put the green pepper cases into a very little boiling seasoned water and cook steadily for 3 minutes only, then drain and place in an ovenproof dish.
Heat almost all the oil in a pan and add the onions.
Cook for 5 minutes, then tip in the tomatoes, plus liquid from the can, the diced green and red peppers, the well drained beans and herbs.
Cook rapidly for 5 minutes, so any excess liquid evaporates.
Remove from the heat and add the breadcrumbs, well beaten egg and seasoning to taste.
Spoon the bean mixture into the pepper cases.
Brush the sides of these with the last of the oil, top with the chopped nuts and bake for 20 minutes in a preheated oven, set to 200Â°C/400Â°F, Gas Mark 6.
These are equally good served hot or cold.