Stuffed Red Peppers

Roasted Peppers stuffed with Beans and Goat’s Cheese Roasted Peppers with Beans and Goat’s Cheese is a nutritious, tasty and filling meal for those lazy Sundays – or any other day of the week, for that matter. The dish takes about 1 hour and 20 minutes to prepare and cook. Depending on how hungry you are – this dish will serve about 4 people. Ingredients:rn2 large red peppersrn3 tbsp (45 ml) extra virgin olive oilrn1 onion, choppedrn1 garlic clove, crushedrn85g canned button mushrooms, drainedrn½ small butternut squash, peeled and diced 200g can curry saucern400g can red kidney beans, drained rnSome salt and freshly ground black pepperrn125g (4 oz) Goat’s cheese, roughly slicedrn2 tbsp (30 ml) chopped fresh coriander Method:rnPreheat your oven to 190C/375F. Slice peppers in half – Lengthwise, and remove the seeds. Glaze the outside of the pepper with some extra virgin olive oil and then place them, skin-side done, on roasting tray. Pack them compactly so that they do not roll over. rnHeat 2 tablespoons of the oil in a large saucepan and add the garlic and onions. Lightly fry for about 3 minutes or until the onions have softened. Add the squash/pumpkin and mushrooms to the pan and continue cooking for another 5 minutes. Add the curry sauce and red kidney beans. Bring to the boil and then reduce the heat to achieve a simmer for 10 – 15 minutes until the vegetables are soft. Season with salt and pepper. Stir in the Goat’s cheese and fresh coriander. Spoon the bean mixture into the pepper halves. Cover the roasting tray/tin tightly with foil and bake for 1 hour or until peppers is tender.