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

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes

    Serves: 4


    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.

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