zoom Pepper stew with crispy  jacket potatoes

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    Pepper stew with crispy jacket potatoes

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    Pepper stew with crispy jacket potatoes

    • Low Fat
    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    800g pack frozen Bannisters 4 Baked Jacket Potatoes
    2 tsp olive oil
    2 red onions, chopped
    1 pack essential Waitrose Mixed Peppers, chopped
    2 tsp fennel seeds
    145g tub Waitrose Red Chilli Pesto With Tomato
    400g can essential Waitrose Red Kidney Beans, drained
    400g can essential Waitrose Plum Tomatoes
    2 tsp paprika, plus a little to sprinkle
    50g Gruyère cheese, grated



    1. Preheat the oven to 190°C, gas mark 5. Place the jacket potatoes on a plate and microwave for 5 minutes to soften.

    2. Heat the oil in a saucepan and gently fry the onions, peppers and fennel seeds for 5 minutes. Stir in the pesto, red kidney beans, tomatoes and paprika and bring to the boil. Stir in half the cheese and tip into a casserole dish.

    3. Make deeper crosses into the potatoes and pinch the skins to open them out. Place on top of the stew and sprinkle with the remaining cheese and a little paprika. Bake, uncovered, for 35-40 minutes until the cheese is melting and the potatoes are piping hot. Serve with a leafy salad.

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