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Pepper stew with crispy jacket potatoes
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800g pack frozen Bannisters Baked Jacket Potatoes
2 tsp olive oil
2 red onions, chopped
1 pack essential Mixed Peppers, chopped
2 tsp fennel seeds
145g tub red chilli pesto with tomato
400g can essential Red Kidney Beans, drained
400g can essential 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 on the side.
Typical values per serving:
3 of your 5 a day; source of fibre.
This recipe was first published in October 2019.