Vegan Pinto Bean Stuffed Peppers Recipe

Vegan pinto bean stuffed pepper

This vegan pinto bean stuffed peppers recipe is loosely based on the Chillies Stuffed With Beans recipe in Hugh Fearnley-Whittingstall’s vegetarian cookbook River Cottage Veg Everyday! Although Hugh’s version would undoubtedly be better than mine, his recipe involved grilling and peeling chillies and there is no way I could ever be arsed to a) peel a chilli pepper; or b) stuff something that small, so I bunged a couple of peppers in the oven and stuffed those instead.

The pinto bean stuffing is pretty much the same as Hugh’s except I left out coriander and cumin because I’m not keen on coriander and every time I use cumin, The Meat Eater says it tastes of farts and I wasn’t in the mood for any stupid talk like that (by the way, in case you’re wondering, The Meat Eater is 44, not 4).

I loved the bean filling in these peppers – it’s not dissimilar to baked beans in tomato sauce – and I also thought it would make a good sandwich filling. The Meat Eater didn’t enjoy it as much as I did but I think he was in a moany mood as he also complained about having a green pepper and not a red one (even though I offered to swap) and said the peas were too chewy.

Next time, I’ll tell him to rearrange this sentence: dinner your make own fucking

Vegan Pinto Bean Stuffed Peppers Recipe
Author:
Cuisine: Vegan
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 red or green peppers, deseeded
  • 1 tbsp olive oil
  • 2 shallots, chopped
  • 2 garlic cloves, crushed
  • 150g tomatoes, halved
  • 400g tin pinto beans (or other beans of your choice)
  • 1 tsp smoked paprika
  • salt and pepper
Instructions
  1. Put the peppers on a baking tray and bake for about 20 minutes at 200C until tender and the skin is slightly browning
  2. Meanwhile, heat the olive oil in a frying pan and fry the shallots and garlic for a couple of minutes, until soft
  3. Grate the tomatoes into the pan, and discard the skins
  4. Remove from the heat, add the beans and lightly mash with a fork, leaving plenty whole
  5. Add the paprika and season with salt and pepper
  6. Stuff the bean mixture into the peppers and return to the oven for another 20 minutes

 

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