A chilli full of veggies and delicious spices, stuffed into sweet roasted peppers and topped with grated cheese – so so delicious and the perfect weeknight dinner and weekday lunch!
Chilli stuffed peppersPrint This
- 1 tbsp extra virgin olive oil
- 1 white onion, diced
- 2 garlic cloves, crushed
- 1 green pepper, finely diced
- 1 tsp chipotle paste
- 3.4 tsp oregano
- 1 tsp paprika
- 2 tbsp soy sauce
- 1 tin kidney beans, drained and rinsed
- 1 tin black beans, drained and rinsed
- 1 tin chopped tomatoes
- 3 red peppers, sliced in half
- Handful of grated cheese (dairy or non-dairy)
- Mixed salad leaves
Begin by heating a large pan on a medium heat and add the olive oil, adding the diced onion once it’s hot. Cook for a few minute before adding the garlic and diced green pepper.
Next, add the chipotle paste, paprika, oregano, and soy sauce. Coat the onion and pepper evenly in the spices.
After a few minutes more add the kidney beans, black beans and chopped tomatoes. Bring to a simmer and allow to cook for 10 minutes.
Meanwhile, preheat the oven to 180c and line two baking trays with parchment. Place the halved peppers onto the trays and place into the oven for 10 minutes.
Remove from the oven and fill with the chilli. Sprinkle with grated cheese and place back in the oven for 15-20 minutes to allow the peppers to cook a little more and the cheese to melt.
Serve with salad and enjoy!