A satisfying tapas dish or a main dish in its own right, these peppers are spicy and simple to make. If you can’t find small peppers, you can definitely do this with larger ones – bell or long ones – you might just need to cook them for a bit longer!
8 – 12 mini peppers according to size.
1 red onion, finely chopped
2 cloves garlic
1 tin of borlotto or red kidney beans, drained
Small handful green olives
2 tsp capers
2 sundried tomatoes
Pinch or two chilli flakes or chilli powder according to taste
100 ml tomato passata or 1/2 tin tomatoes
1. Heat oven to 200 c.
2. Gently sauté the onion in oil for a couple of minutes and add the garlic, beans, spices and the rest of the ingredients. Cook for a few minutes.
Meanwhile prepare peppers:
3. Cut off the tops of the peppers but not all the way through – keep a lid attached if possible. Cut out the central core and remove the seeds.
4. Using a teaspoon stuff the peppers with the bean mix and arrange in an oiled ovenproof dish. Drizzle with a little more oil and bake for around 20 mins until the peppers are cooked.
Note :: you can use the same filling for larger peppers!