So easy and delicious that I am going to have it for both my lunch and my tea!!!Fibro Food Fairy
This recipe is a reinvention of a dish that I used to do as an easy starter for dinner parties in my pre-fibro days and I can’t begin to tell you how pleased I am that I have revisited it.
You can’t really go wrong mixing the Italian flavours of garlic, sun-dried and fresh tomatoes, rosemary and a generous glug of olive oil. I have also added some chorizo, which is technically Spanish, however you could substitute this with Italian pancetta or alternatively some finely diced courgette if you would prefer to keep the dish vegan friendly. I really like the heat and smoky paprika taste given by the chorizo, but there’s no reason why you couldn’t add this seasoning separately.
This may seem like a bit of an effort for a lunch, but trust me it’s worth it! I enjoyed it so much that I think I’m going to have it for my tea this evening too.
My top tip is to not completely cover the bean filling with the cheese and breadcrumbs. This allows the steam to escape and gently toasts some of the beans underneath giving them an awesome crunchy texture.
Free From Information:
- Dairy free
- Egg free
- Gluten free
- Nut free
- Soya free
- Refined sugar free
- Vegan option
Italian style stuffed, roasted, red peppers
This takes virtually no time at all to prepare and is definitely worth the effort.
- Extra virgin olive oil
- 2 large, red bell peppers
- 1 teaspoon garlic paste
- 1 teaspoon sun-dried tomato paste
- 400g tinned cannellini beans, drained, rinsed
- 4 small fresh tomatoes, deseeded and finely chopped (alternatively use 4 quartered cherry tomatoes)
- 2 teaspoons red wine vinegar
- 1 teaspoon dried rosemary
- 20g chorizo or pancetta finely diced (optional, omit for vegan friendly option)
- Salt and pepper to taste
- 20g gluten free breadcrumbs
- 20g dairy free cheese, grated
- Garnish with fresh herbs
Preheat the oven to 180°C fan. Lightly oil a small roasting tin. Cut each pepper in half, remove the seeds but keep the stalk intact.
In a small bowl, mix the garlic and sun-dried tomato pastes. Add the cannellini beans, tomatoes, red wine vinegar, rosemary and chopped chorizo, if using. Gently mix and season generously with salt and pepper.
Drizzle a little olive oil in each half of the peppers, then use the bean mixture to fill each half. Sprinkle the gluten free breadcrumbs and dairy free cheese over the top.
Roast in the oven for 45 minutes, or until the peppers are cooked through and the breadcrumbs are nicely toasted. Serve, garnished with fresh herbs and another drizzle of olive oil.
FIBRO FOOD FAIRY TIP: You can now buy pre-prepared chopped chorizo or pancetta