This looks impressive but it’s incredibly easy and versatile. While this combo works a treat, feel free to make this dish your own; the kidney beans can be swapped for another bean or chickpeas, or change the feta for halloumi cubes or vegan cheese.
Vegetarian; source of iron, protein and fibre
4 red peppers, halved and deseeded
3 tbsp extra virgin olive oil
Salt and black pepper
300g mushrooms (eg button, shiitake, portobello), thinly sliced
1 onion, finely chopped
3 garlic cloves, crushed
400g tin of kidney beans, drained and rinsed
150g cherry tomatoes, roughly chopped
100g feta cheese, crumbled
20g fresh flat-leaf parsley, leaves only, finely chopped
- Preheat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment.
- Put the peppers on the lined baking tray and coat with 1 tablespoon of the olive oil. Season well with salt and pepper and place in the oven for 15-20 minutes, or until they are beginning to soften but still holding their shape.
- Meanwhile, put the remaining oil in a pan and set over a medium-high heat. Add the mushrooms and onion and fry for 10 minutes, until the onion is translucent and the mushrooms are golden. Add the garlic and fry for another 2 minutes, until aromatic. Add the kidney beans, tomatoes, feta and most of the parsley. Combine and season to taste with salt and pepper.
- Remove the peppers from the oven then divide the mixture between them. Return them to the oven for 12-15 minutes until golden. Scatter over the remaining parsley and serve immediately.
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