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    Stuffed peppers with walnut salsa

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    *mandatory

    Stuffed peppers with walnut salsa

    By Genevieve Taylor

    This vegan recipe is best cooked on a barbecue with a lid (also known as a kettle barbecue), which creates a high, even, oven-like heat that makes the peppers deliciously soft and sweet. If your barbecue or fire pit doesn’t have a lid, you can create one by making a loose ‘tent’ of foil over the food or even by upturning a large metal bowl over the peppers (take extra care when removing this). And if bad weather means a barbecue is out of the question, you can cook the peppers in a hot oven (220ºC, gas mark 7) for about 20 minutes instead.

    • Gluten Free
    • Vegan
    • Preparation time: 20 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 2 - 4

    Ingredients

    2 tbsp olive oil
    1 large red onion, finely chopped
    2 cloves garlic, crushed
    1 tsp dried thyme
    130g pack pitted green olives, chopped
    2 x 400g cans butter beans, drained
    ½ unwaxed lemon, zest
    2 large red peppers

    Walnut salsa
    25g walnuts
    1 small clove garlic, crushed
    ½ x 25g pack flat leaf parsley, finely chopped
    3 tbsp extra virgin olive oil
    ½ unwaxed lemon, juice

    Method

    1. You can make the stuffing the day before, if you like, and store in the fridge. Set a frying pan over a medium-low heat and add the oil, then the onion; cook gently for 15 minutes, until softened. Add the garlic, thyme and olives; season, then stir over the heat for 2 minutes. Mix in the butter beans and lemon zest, lightly crushing the beans with a potato masher. Remove from the heat and set aside (cool, cover and chill if making in advance).

    2. To make the salsa, tip the walnuts into a small frying pan and toast for a few minutes over a medium heat; set aside to cool, then finely chop. Tip into a bowl and mix with the other salsa ingredients. Cover and chill until ready to serve. 

    3. When you are ready to cook, set up your barbecue for indirect cooking (to cook away from the strong heat of the fire). Slice the peppers in half through the stem, then scoop out and discard the seeds and membranes. Rest each pepper half skin-side down on a sheet of foil and scrunch up the sides around the edges of the peppers. Divide the bean filling between them, pressing it into the corners.

    4. Transfer the foil-cupped pepper halves to the grill bars, away from the coals, so they cook indirectly. Close the lid of the barbecue and cook for 30-40 minutes, until the peppers are soft and tender. Check them every 10 minutes and move them around so they cook evenly. Serve each pepper half with a spoonful of salsa.

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