Red Peppers Stuffed with Refried Beans and Goats C...

I was at a loss for what to make for dinner tonight. There were 2 large red peppers languishing at the bottom of my crisper so I decided to look for a recipe for stuffing them. Luckily I had some goat cheese on hand but I wasn’t sure what else to add as a filling.

Trawling through recipe sites I found one for Red Peppers, Red Beans and Goat Cheese, which sounds delicious. Of course I was missing the kidney beans and the butternut squash so I needed to make some adjustments.

For my recipe I used a tin of refried beans which I heated up with 2 chopped shallots, 2 cloves of minced garlic and the bits of pepper that were around the stems. I added some mushrooms toward the end.

I had already starting roasting peppers – without the mixture – and after about 20 minutes took them out and crumbled some goat cheese in the bottom. I then added some of the refried bean mixture about ½ way up the pepper and then added some more cheese and another layer of the mixture.

Once the peppers were completely stuffed I covered the top of them with the rest of the goat cheese. I put them back in the oven for a further 30 – 40 minutes or until soft.

They looked and smelled delicious! The only problem was I got my timing wrong and my husband was another 20 minutes getting home from work. The result was that the peppers became very soft and one fell over spilling its contents all over the baking tray.

It didn’t look pretty but boy did it taste great! I will try the original recipe at some point – I love the idea of adding kidney beans and butternut squash!