Updated: Jul 9, 2018
6 Romano or red bell peppers
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
150–200g fresh vine tomatoes, chopped
480g borlotti or cannellini beans (2 tins)
1 tsp ground cumin
1 tsp hot smoked paprika
2 handfuls of chopped fresh coriander
Sea salt and freshly ground black pepper
Preheat the grill to high. Lay the peppers on a baking tray (place high in the oven) and grill, turning from time to time, until the skins begin to char. Leave until cool enough to handle, then remove the stalks and a flap of flesh to form a ‘lid’. Carefully scrape out all the seeds and membranes from inside the peppers and lids. Tip out any juice.
Preheat the oven to 180°C. Heat the oil in a frying pan over a medium-low heat, then gently sauté the onion and garlic until soft, about 10 minutes. Put the chopped fresh tomatoes into the pan and simmer for a minute or two to reduce slightly. Remove from the heat.
Add the drained beans to the pan. Add the cumin and paprika, mix well and season with salt and pepper to taste. Stuff the mixture carefully into the chillies and top with the ‘lids’. If you are using Romano peppers, you will need to rest them horizontally on an oven dish, as they won't stand up like bell peppers. Lay them in a lightly oiled ovenproof dish and bake for 20 minutes.
While the chillies are in the oven, combine the yoghurt with the crushed garlic (or prepare guacamole,) and some salt and pepper, if serving, and set aside. Serve the stuffed peppers hot, with a spoonful of garlicky yoghurt or guacamole.
Adapted from River Cottage Veg Everyday! by Hugh Fearnley Whittingstall.