Who says meals can’t be awesome when they’re meat-free!

This here recipe is now a favourite especially since I’ve had it about three times already in our house.

The key to making the peppers as good is grilling them in the oven instead of boiling them. I have found that they’re still overly crunchy when they’re boiled and I prefer how soft they are when they’re grilled.

Plus the brand of the beans will affect the taste in a very big way. I came across a certain can of beans, months ago and I must say, “I HAVE NEVER HAD BAKED BEANS SO GOOD!” Yet to think that I had bought them by flux since I couldn’t find my usual preferred brand at that small supermarket. Anyway fast forward to a few days after, turned into months of looking for those same beans and NEVER finding them. All I had was the memory of how good they tasted.

Now I know this is sounding a bit like a romance novel, but my goodness you won’t get it until you try them. You have my word on that! So imagine my surprise over the weekend when I saw them (AT LONG LAST) at Nakumatt Westgate. You should have seen the joy on my face. My husband must have thought I was crazy because I kept saying the words,” Babe the beans, the beans!” 

Well here are “the beans” plus a recipe that goes so well with them. I have done this before with the normal ketchup canned beans but none has tasted as good as with this BBQ brand.

 

rsz_peppers_2

 

rsz_peppers_3

 

rsz_peppers_4

 

rsz_peppers_5

 

 

rsz_peppers_7

 

rsz_peppers_8

 

rsz_peppers_9

 

Stuffed Red Peppers
Savory
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 Cans Rhodes Baked beans in Bbq sauce
  2. Brown/white rice
  3. 2 Large red peppers
  4. 4 cloves garlic
  5. 1 onion
  6. Feta Cheese
  7. Edam/ Cheddar cheese
  8. 3 tablespoons Curry powder
  9. Black pepper
  10. Salt
  11. Vegetable/Olive oil
Instructions
  1. Start by preheating the oven to 180 degrees for 10 minutes.
  2. Cook rice in a sufuria/cooking pot. (Double the cups of water per cup rice)
  3. Grate cheeses and set aside.
  4. Follow by washing and cutting the peppers in halves. Remove all the white stuff and the seeds and place on greased baking tray (The white stuff has no flavour) Peel and cut two cloves of garlic in halves and use each half to rub onto the inside of each pepper. (Trust me on this, it gives it much more flavour)
  5. Put a dash of olive oil on the insides of the peppers and put them in the oven to grill for 15 minutes with the pieces of clove inside.
  6. After 7 minutes, turn them so that they can cook evenly. Once they're done, remove and set aside.
  7. In another pan, peel and chop the onion and put to cook with olive/vegetable oil.
  8. Peel and chop the remaining cloves of garlic and add to cook.
  9. Before the garlic burns, add the curry powder and let it cook.
  10. Follow by adding two cans of the baking beans and allow to cook for a few minutes.
  11. Mix in the cooked rice and set aside.
  12. Fill the peppers with the rice mixture and top them with the two cheeses.
  13. Return to greased baking tray and grill until cheese has melted, approx 5 minutes.
Notes
  1. Serve with a salad.
Cooking with Jaz http://cookingwithjaz.com/