THE BELLY KITCHEN · Lunch
White Bean & Feta Stuffed Peppers
Sweet roasted peppers filled with creamy beans, tangy feta and herbs. Made for a leisurely lunch.
Let’s get cooking ↓Original preview recipe · Not yet kitchen-tested
THE SHOPPING LIST
Ingredients
For 4 people
- 4 large peppers, halved and deseeded
- 2 × 400g tins cannellini beans, drained
- 150g feta, crumbled
- 2 tbsp olive oil
- Zest of 1 lemon
- 1 clove garlic, grated
- A handful of parsley, chopped
- Salt and black pepper
APRON ON. WATER BOILING.
Let’s make it.
- 1
Heat the oven to 200°C (180°C fan). Place the peppers cut-side up in a roasting dish and drizzle with half the olive oil. Roast for 15 minutes.
- 2
Mix the beans, garlic, lemon zest, remaining oil and half the feta and parsley. Season lightly.
- 3
Spoon the bean mixture into the peppers. Scatter over the remaining feta and roast for another 20 minutes, until the peppers are tender and the filling is piping hot.
- 4
Finish with the remaining parsley. Serve warm, with bread or a simple green salad.
Save a mug of pasta water before you drain. A splash helps bring your sauce and pasta together.
KEEP THE GOOD THINGS COMING
