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
- 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
- Put the peppers on a baking tray and bake for about 20 minutes at 200C until tender and the skin is slightly browning
- Meanwhile, heat the olive oil in a frying pan and fry the shallots and garlic for a couple of minutes, until soft
- Grate the tomatoes into the pan, and discard the skins
- Remove from the heat, add the beans and lightly mash with a fork, leaving plenty whole
- Add the paprika and season with salt and pepper
- Stuff the bean mixture into the peppers and return to the oven for another 20 minutes