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🫑 Spanish Peppers with Cheese and Beans

485 kcal · 45 min · 4 servings

Ingredients

• 4 Stück Large red bell peppers
• 1 Stück Ripe plantain
• 400 g White beans (canned, drained)
• 2 Esslöffel Tomato paste
• 1 Teelöffel Kashmir chili powder (mild, for color)
• 20 g Fresh cilantro (chopped)
• 3 Esslöffel Olive oil
• 1 Teelöffel Salt
• 1/2 Teelöffel Black pepper
• 150 g Feta cheese (crumbled)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Wash the peppers and cut off the top thirds as lids. Remove the inside (seeds and white core).
3. 3. Peel the plantain and cut it into small cubes. Also chop the pepper lids into cubes.
4. 4. Heat the olive oil in a large pan over medium heat. Fry the pepper and banana cubes for 5 minutes until lightly golden brown.
5. 5. Add the tomato paste and chili powder. Stir and cook for 1 minute until fragrant.
6. 6. Remove the pan from the heat. Mix the drained white beans into the vegetable mixture. Season with salt and pepper.
7. 7. Stuff the hollow pepper halves with the filling. Place the lids on top. Place them in a baking dish.
8. 8. Place the baking dish in the oven for 20 minutes until the peppers are soft.
9. 9. Remove the dish from the oven. Distribute the crumbled feta cheese evenly over the stuffed peppers.
10. 10. Place the dish under the grill for 3-5 minutes until the cheese is melted and golden brown.
11. 11. Serve the dish and garnish with cilantro.

Nutrition per serving

• kcal: 485
• Protein: 22 g · Fett/Fat: 28 g · Carbs: 38 g