Roast Romano Peppers Stuffed with Mexican Beans Recipe

May 15, 2015 - Health & Nutrition, Nutrition, Recipes
Roast Romano Peppers Stuffed with Mexican Beans Recipe

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If you’re on Management, this tasty and quick recipe is ideal for sharing with friends and family on a sunny summer’s day.

Serves 4
Prep: 15 minutes
Cook: 50 minutes

100ml LighterLife Savoury Broth
1 red onion, finely chopped
2 cloves garlic, crushed
1 tsp cumin seeds
a pinch of dried chilli flakes, to taste
2 x 400g tins drained pinto or borlotti beans
black pepper, to taste
4 long Romano peppers
8 cocktail sticks
50g feta cheese, crumbled

2 avocados, peeled and chopped
250g cherry tomatoes, chopped
1 tbsp lime juice
handful of coriander, roughly chopped and extra to serve
black pepper, to taste


1. Add the stock to a pan and stir in the onion, garlic, cumin seeds and chilli. Simmer over a medium-low heat for 5 minutes, until the onion is soft. Tip in the beans and continue to simmer for about 10-15 minutes. Season with black pepper.

2. Cut a slice all the way down the centre of each pepper. Take care not to slice all the way through – you are opening it up to make a pocket. Remove the seeds and spread out on a baking sheet.

3. Preheat oven to 220c/200c fan/gas 7.

4. Use a spoon to fill each pepper with bean mixture. Poke a couple of cocktails sticks through each pepper to help them keep their shape as they cook. Sprinkle feta over the top of each pepper and bake for 30 minutes or until they are soft and the feta has gone slightly crisp.

5. Meanwhile, make the guacamole by mixing all the ingredients together and seasoning with a little black pepper.

6. Sprinkle a little chopped coriander over the peppers and serve one per person with a spoonful of guacamole.


One thought on “Roast Romano Peppers Stuffed with Mexican Beans Recipe


Please can you add nutritional details to the recipes that are posted, they look lovely but I’d like to know how many calories and fat etc…..

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