Peppers stuffed with tomatoes, olives, almonds, raisins and black beans

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Peppers stuffed with tomatoes, olives, almonds, raisins and black beans

Suitable for vegans
Category Main course
Serves 4
Preparation 10 mins
Cooking 30 mins

Rating: Rated 0 / 5 (0 ratings)

The stuffing for these peppers is utterly delicious, sweet, salty and aromatic. The spicy jalapeño salsa sets everything alight making this simple dish something really special.

Ingredients

  • 2 tbsp olive oil
  • 2 cloves garlic, finely chopped or grated
  • 70g whole almonds, roughly chopped
  • 50g pitted green olives, finely sliced
  • 400g can black beans, drained and rinsed
  • 10g coriander, finely chopped
  • steamed rice, to serve
  • 1 red onion, finely chopped
  • 300g cherry tomatoes, halved
  • 70g raisins
  • 1/2 tsp sweet smoked paprika
  • 10g parsley, finely chopped
  • 4 peppers, halved and deseeded
  • jalapeño salsa, to serve

Method

Stage 1

Preheat the oven to 190C/fan 170C/gas 5. Heat the olive oil and fry the onion and garlic for about 5 minutes until softened. Add the tomatoes, almonds, raisins, olives and paprika and cook for a further 5 minutes. Add the beans and chopped herbs and season to taste.

Stage 2

Place the peppers on a baking tray, fill with the bean mixture and bake for 20 minutes. Serve the peppers with rice and a generous spoonful of the jalapeño salsa.

Photos

Peppers stuffed with tomatoes, olives, almonds, raisins and black beans

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Kathryn Bruton

Nutritional info

Nutritional values are per serving.

  • Calories: 367g
  • Fat: 17g
  • Saturated fat: 2g
  • Protein: 12g
  • Carbohydrates: 36g
  • Sugars: 23g
  • Fibre: 12g
  • Salt: 0.46g

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