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    Tomato & pepper stew with Cheddar dumplings

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    Tomato & pepper stew with Cheddar dumplings

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes

    Serves: 4


    1 tbsp olive oil
    3 pack mixed peppers, deseeded and thinly sliced
    2 onions, thinly sliced
    500g courgettes, diced
    4 cloves garlic, crushed
    1½ tsp dried oregano
    350g tub Essential Tomato & Chilli Sauce
    300g Red Choice tomatoes, roughly chopped
    2 tbsp sun-dried tomato paste
    50g self-raising flour
    25g vegetable suet
    25g Essential Cheddar, grated
    Flat leaf parsley, to garnish 


    1 Heat the oil in a large shallow pan and fry the peppers for 5 minutes to soften. Add the onions and courgettes and fry for a further 5 minutes, adding the garlic and oregano for the final minute. Stir in the tomato and chilli sauce, tomatoes, tomato paste and 75ml water. Cover with a lid and simmer gently for 10 minutes.

    2. Combine the flour, suet and cheese in a bowl with 50ml cold water. Mix with a round-bladed knife to make a thick paste. Shape roughly into 4 small balls.

    3. Lightly season the stew, then delicately place the dumpling balls on top. Cover with a lid and cook for 10 minutes, or until the dumplings puff up and cook through. Leave to stand for a few minutes before serving garnished with parsley.

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    Cook’s tip For a vegan version of this recipe, replace the cheese with any vegan hard cheese alternative, or flavour with chopped olives, capers and basil for more of a Mediterranean flavour.


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