Stuffed red peppers
Avocado, lime & feta cheese, quick black bean & smoked ham stew
Ingrediënten
Serves 4 | total 40 minutes
- 4 small red peppers
- 200 g sliced smoked ham
- 1 onion
- 2 x 400g tins of black beans
- 1 x 250g packet of cooked mixed grains
- 60 g feta cheese
- 1 ripe avocado
- 2 limes
Instructies
- Preheat the oven to 200°C.
- Cut the lids off the peppers, pull out the seeds, then sit the lids and bases directly on the bars of the oven to start softening.
- Meanwhile, finely chop the ham and place in a large non-stick ovenproof frying pan on a medium heat with 1 tablespoon of olive oil, stirring regularly while you peel and finely chop the onion.
- Once the ham is crispy, stir in the onion and cook for 5 minutes, or until softened, stirring regularly.
- Add 1 tablespoon of red wine vinegar, then pour in the beans, juice and all.
- Remove the peppers from the oven and nestle the bases into the stew.
- Divide the grains and a little feta between them and sit the pepper lids ajar.
- Transfer to the oven for 20 minutes, or until the peppers are cooked through, then season the stew to perfection.
- Halve, destone, scoop out and dice the avocado, then toss with the juice of 1 lime and a pinch of seasoning.
- Spoon the avocado over the cooked peppers, crumble over the rest of the feta, and serve with lime wedges, for squeezing over.
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