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Tomato & pepper stew with Cheddar dumplings
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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.
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.
Typical values per serving:
source of fibre/3 of your 5 a day/vegetarian
This recipe was first published in January 2022.
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