Stuffed Mini Red Peppers

Servings: 1 or 2 as starter or snack

Timings: 25 mins prep, 15-25 mins cooking

A River Cottage inspired recipe from "Veg Everyday”. Easy to make, a bit fiddly to stuff, but worth it, or you can opt for larger red peppers


6 baby sweet peppers (Waitrose) or 3 medium red peppers

1 medium onion chopped finely

2 garlic or smoked garlic cloves finely chopped

20g Zing Foods Pepper Spiced coconut oil

400g tin of beans, butter or cannelloni or pinto

Bunch of fresh coriander, chopped

Salt and pepper to season

200ml Greek yogurt or silken tofu blended until smooth

1 garlic or smoked garlic clove crushed

Season with salt and pepper


Grill peppers at high heat to scorch skins. When blackened, remove skins and wash. When cool cut open the top and remove seeds

Gently melt 20g of Pepper Spiced oil, add onion and garlic, then gently fry

Drain the beans, add to the pan and gently crush. Add coriander and season. Cool, then stuff the peppers, put on greased tray and roast at 180 degrees for 15-25 mins

For the dip take 200ml Greek yoghurt mix with 1 crushed smoked garlic clove (for vegan swap yoghurt for silken tofu, blended until smooth). Season with a little lemon and/or salt and pepper to taste.

If you have no Zing Foods Pepper Spiced coconut oil, ask yourself why not and you can use any oil. Add a teaspoon of cumin and paprika to the onion mix before adding the beans. Not the same but will do