Meaty Stuffed Peppers
These work equally well with minced lamb, though I replace the kidney beans with chickpeas, lose the oregano and add a teaspoonful of dried cumin for this variation.
2 red peppers
2 yellow peppers
1 onion, finely chopped
1/2 tsp dried oregano
2 cloves garlic, minced
250g minced beef (and see above)
2 tbsp tomato purée
400g can kidney beans, drained and rinsed
2 balls mozzarella, each sliced into 4
Trim the stems of the peppers, then halve them through the remaining stem. Scoop out the seeds and cores and lay, cut-side up in a roasting tin. Set aside.
Heat a little oil in a large frying pan and soften the onion with the oregano. Stir in the garlic. Add the mince and brown it well, before mixing in the tomato purée and stirring the kidney beans through the pan. Season to taste. Pile this mixture into the pepper halves, then top each with a slice of mozzarella. Bake at 180°c for 20-25 minutes until the peppers are tender and the cheese is melted and toasty. Use a spatula to lift them onto a big plate and serve nicely warm, rather than piping hot. Add some nice bread to mop up the juices, and you're good to go!