I am not generally keen on stuffed peppers, but I had a lot of lovely, fairly small red peppers. I  tried to come up with something that had a really strong savoury taste to combat the sweetness of the peppers and a good texture so that the sogginess of the cooked pepper would be overridden. so the tin of butter beans is added to chopped onion lightly fried in olive oil, with a some finely chopped garlic and carrot stir in tomato puree, dill sage and thyme. Allow the mixture to simmer in water until it reduces to a soggy texture. fill the peppers and top with slices of cheese, parmesan might be nice. Wrap each pepper in tin foil stand all together in a dish and bake for about half an hour.

This post is tagged butter beans, pepper