Chilli Callennoli Stuffed Peppers

I don’t use beans anywhere near often enough in my cooking, I have no idea why as they are so versatile.

The humble baked bean of course has had many variations over time, and has been a favourite especially with kids in the UK for many years.

This dish if you like is a grown up version with a kick.

Chilli Callennoli Stuffed Peppers

You will need

2 – Red Peppers

1 – Yellow Pepper

2 – Red Chillies (deseeded and finely chopped)

1 – 400 Gm can of Callennoli Beans

60 Gm – Tomato Paste

½ teaspoon – Dried Basil

½ teaspoon – Dried Coriander

100 Ml – Red Wine

25 Ml – White Wine Vinegar

A little olive oil

Cut off the top and deseed 1 red pepper and the yellow pepper then roast in the oven at 180°c for 25 minutes.

Finely chop the other red pepper and cook in a little olive oil along with the white wine vinegar, chillies, basil and coriander on a medium heat for about five minutes.

Add the red wine and tomato paste mix well and cook for 10 minutes.

Now add the beans and cook for a further 5 minutes then fill the roasted peppers and serve.