35 mins

Loaded Bean-Stuffed Peppers

Sweet roasted peppers filled with a smoky kidney bean chilli made with Mexi Fiesta Blend, topped with creamy cheese, jalapeños and a drizzle of hot sauce. A simple meat-free supper.

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Ingredients

4 red peppers, halved and deseeded
1 tbsp olive oil
2 x 400g tins kidney beans, drained and rinsed
1 pack Frood Mexi Fiesta Blend
400ml water
150g ricotta or cottage cheese
1 jalapeño, sliced
Hot sauce, to drizzle

Preparation Method

Step 1
Preheat the oven to 200°C (180°C fan). Place the pepper halves cut side up in an ovenproof dish and roast for 15 to 20 minutes until softened.
Step 2
Meanwhile, heat the oil in a large frying pan, add the kidney beans and warm through for 2 minutes
Step 3
Add the Frood Mexi Fiesta Blend and stir well.
Step 4
Pour in the water and simmer for 14 to 15 minutes, stirring occasionally, until thick.
Step 5
Spoon the filling into the roasted peppers.
Step 6
Top each with a spoonful of ricotta, a few jalapeño slices and a drizzle of hot sauce. Serve straight away.

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Ingredients

Preparation Method

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