Peppers are one of the favorites for my family, be it in any variety – stuffed with potatoes, roasted peppers or peppers cooked with other vegetables. I have recently tried a new filling, which for me was a fusion of Indian and Western taste buds. I served them for dinner along with chicken kofta’s sitting on a bed of fluffy couscous… Everyone just loved it.. The creamy, tangy and pepper flavor together was a classic hit.. Hope you too, like my version of these stuffed peppers.
Baked Beans Stuffed Peppers
Baked Beans Stuffed Peppers
6 long peppers
- 2 cans of baked beans (440g / reduced salt)
- 1 large or 2 medium size onions chopped
- 2 medium size tomato chopped
- 1tsp tomato paste
- 2 tbsp thicken cream
- 1tbsp ginger and garlic minced
- 1 tsp paprika
- 1tsp black pepper
- 1 ½ tsp dried mix herbs
- ¼ cup water
- Salt to taste
- Olive oil
- Fresh parsley chopped
- Sour cream for garnish
- With a sharp knife slit the peppers in the center and remove the seeds. Keep them aside.
- In a pan, add some olive oil on medium flame, once the oil is hot put the peppers in the oil in batches (depending on how big your pan is, I did 3 at a time). Cover the pan and let them cook for a minute, then open the lid and check if the peppers are cooking, then turn them over. And again put the lid, continue this process till peppers are cooked from all sides and are soft. Remove from the flame and keep them aside.
- In another pan, add oil, add the chopped onions and salt, saute them till translucent. Then add the garlic and ginger minced saute it for a minute more, then add chopped tomatoes and tomato paste, mix well cook for a further minute. Add the baked beans, paprika, black pepper, mixed herbs and cook for a minute and then add the thickened cream, mix well and cover it for two minutes. Then add water, mix well and cook uncovered till the mixture thickens a little and most of the water has evaporated. Note – Adding water is an optional step, I do it as by adding water and then further reducing the sauce gives it a fine texture and beans get softer.
- Add parsley and keep the mixture aside to cool a little, you need not wait for it to get very cold just a little would do.
- Then take the pan in which you cooked the peppers, start filling the peppers with the bean sauce and try stuffing it, after all it’s called stuffed peppers.
- Then on the medium flame, cover the pan and pour very little oil so that the peppers do not stick and cover the pan for just 2 to 3 minutes. This step is very important for the peppers to absorb the juices from the sauce.
- Once done.. Remove them and put them on the serving plate, put some sour cream on it (not too much, as we have already used cream init) and garnish with remaining parsley.