Indian Broad Bean and Potato Stuffed Peppers

There are so many recipes for stuffed peppers that I wanted to try something a little different. I originally thought of a samosa filling but I am huge lover of broad beans, had some in the cupboard and so I worked around this beautiful bean to create the filling. The flavours and textures of this dish are wonderful and the spicing packs a punch without being overpowering. These are truly delicious and perfect at any time of the day.

50 Minutes

Serves 4

? kcal per serving

METHOD

1. In a pan over a medium heat, heat the oil and when hot add the mustard seeds and allow to pop for a few seconds.

2. Add the onions and a small pinch of salt and fry for a couple of minutes. Continue to fry and caramelise the onions for about 10 minutes, adding small splashes of water, so that the onions do not catch.

3. Next add the garlic and ginger and continue to fry for a further 5 minutes.

4. Now add all of the other spices (not the salt), chilli, tomato puree, broad beans and a small splash of water and stir fry for 3-4 minutes. Put to one side.

Preheat the oven to 200 degrees Celsius (400 F), Gas Mark 6.

5. Put the steamed potatoes into a bowl with the vegan margarine, non-dairy milk and sea salt. Mash well before adding to the broad bean and onion mixture. Add the fresh coriander and mix well.

6. Cut the peppers in half. Remove the seeds and fill with the mixture. Place on a baking tray. Drizzle with a little oil and bake for 25-30 minutes or until golden brown.

RECIPE NOTES

RECIPE TIPS