Bell Pepper with Bean and Pea Filling
Bell pepper with bean and pea filling is a recipe with fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 tbsp pine nuts
- 4 red bell peppers
- 2 Garlic cloves
- 1 tbsp Olive Oil
- 150 g diced tomatoes (canned)
- 1 can kidney beans (250 g)
- 150 g peas (frozen)
- Salt
- Cayenne pepper
- 1 tsp Sweet paprika powder
- 1 tsp Dried Italian herbs
- 20 g vegan margarine
- 20 g flour
- 200 ml warm soy drink (soy milk, oat milk, etc.)
- 1 tsp Dijon mustard
- Nutmeg (freshly grated)
- 4 tbsp nutritional yeast flakes
- 5 tbsp rolled oats
- 1 tbsp freshly chopped basil
Instructions
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1.
Preheat the oven to 175°C (350°F).
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2.
Toast the pine nuts in a dry skillet until lightly browned; set aside. Slice the bell peppers in half lengthwise, remove seeds, and place cut side up on parchment paper-lined baking sheet.
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3.
Peel and finely chop the garlic. Sauté in hot olive oil until translucent. Add diced tomatoes and bring to a simmer. Rinse kidney beans under cold water. Add peas and beans; simmer for 3‑4 minutes. Season with salt, cayenne pepper, paprika powder, and dried Italian herbs; taste. Stir in toasted pine nuts.
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4.
Melt vegan margarine in a saucepan. Sprinkle flour over it and stir to form a roux. Gradually whisk in warm soy drink until smooth. Add Dijon mustard, salt, nutmeg, and cayenne pepper; cook while stirring vigorously. Remove from heat and fold in nutritional yeast flakes. Mix in rolled oats; adjust seasoning.
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5.
Fill the prepared bell peppers with the bean‑pea mixture. Spoon the oat‑yogurt sauce over each pepper. Bake for about 35 minutes until peppers are tender and tops lightly golden. Garnish with fresh basil before serving.
