Chiles stuffed with beans from River Cottage Veg: 200 Inspired Vegetable Recipes (page 36) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Zosia on July 26, 2014

    Sad looking poblanos led me to use sweet bell peppers for this recipe instead. There was a fair bit of time and effort involved in putting this dish together with the peppers having to be roasted and peeled first (I wonder if jarred would work) and the filling made, but once the peppers were stuffed, they just needed to be heated in the oven; it would be a great make ahead meal. These were very tasty but the sweetness of the peppers needed to be tempered: I'm sure the accompanying garlicky yogurt would work but I served this with the Lemony Guacamole, also delicious. There was only enough filling for 4 medium peppers.

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