Description
These chilli-stuffed peppers with feta topping are a flavorful and healthy vegetarian dish featuring roasted peppers filled with a spiced aubergine and bean mixture, topped with a creamy feta and fromage frais blend. Perfect as a comforting meal full of vibrant Mediterranean-inspired flavors.
Ingredients
Scale
Peppers
- 2 large peppers, halved, deseeded but stalks left on
Filling
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400g can chopped tomatoes
- 1 red onion, halved and sliced
- 1 garlic clove, finely grated
- 1 red chilli, deseeded and finely chopped
- 1 small aubergine, cut into small cubes
- 220g can kidney beans (don’t drain them)
- small bunch coriander, chopped
Topping
- 1 large egg
- 25g low-fat feta cheese, finely grated
- 50g low-fat fromage frais
To Serve
- 2 handfuls rocket
- lime wedges, for squeezing over
Instructions
- Roast the peppers: Preheat the oven to 190C/170C fan/gas 5. Place the halved peppers in a shallow baking dish, skin-side up, and roast them for 15-20 minutes to soften and lightly cook.
- Prepare the filling: While the peppers are roasting, warm the ground cumin and coriander briefly in a pan to release their aroma. Add the chopped tomatoes, sliced red onion, grated garlic, chopped red chilli, diced aubergine, and kidney beans with their juice. Cover the pan and simmer for 20 minutes, stirring occasionally. The mixture should be thick and fairly dry. Stir in the chopped coriander at the end.
- Make the topping mixture: Beat the large egg together with the finely grated low-fat feta cheese and low-fat fromage frais until well combined.
- Assemble the peppers: Take the roasted peppers out of the oven and carefully turn them over. Carefully fill each pepper half with the aubergine and bean mixture, pressing down firmly to pack it in.
- Add the topping and finish baking: Spoon the feta and egg mixture evenly over the filled peppers. Return the dish to the oven and bake for an additional 10 minutes, or until the topping has lightly set and is just firm. Some of the topping may spill over and will set in the dish, which is normal.
- Serve: Arrange the peppers on a bed of fresh rocket leaves. Serve with lime wedges on the side for squeezing over just before eating, adding a fresh zesty brightness.
Notes
- Do not drain the kidney beans; the liquid helps create a moist filling.
- Try not to add extra liquid during cooking—the filling should remain quite dry.
- You can adjust the amount of chilli depending on your preferred spice level.
- Low-fat feta and fromage frais keep this dish lighter without sacrificing creaminess.
- Serve with a fresh salad or crusty bread for a full meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: stuffed peppers, chilli, feta, aubergine, vegetarian, baked peppers, healthy dinner, Mediterranean recipe
