I always love it when I manage to make leftovers into something equally as good as the original, and in this case actually better! I originally made the filling as a quick pasta sauce then realised I had a red pepper that could do with using, so…
The picture is awful, it looked nicer in real life, I promise! But I felt a bit odd taking a photo of my dinner… The yellow things are sweet potato wedges (possibly my new favourite thing: peel a sweet potato and cut into 8 pieces or so, coat in olive oil and bake next to the pepper – about 30 mins at 180c).
This recipe makes 2 portions of sauce, which will either do for 2 portions of pasta, the stuffing of 2 peppers, or one of each.
1 small-ish onion, finely chopped
1 clove garlic, crushed or finely chopped
1 can chopped tomatoes
Half can borlotti beans, drained and rinsed
Half can tuna, drained
2 medium-sized red peppers
– Fry the onion in a little oil until it has softened – about 10-15 mins over a medium heat, or 4-5 if you are as impatient as me and turn the heat right up (and stir constantly if you do this). Add the garlic when the onion is almost done.
– Add the tomatoes and beans, put the lid on and bring to the boil then simmer for 10-15 minutes. I normally simmer with the lid on for the first 10 mins then take it off at the end if it hasn’t reduced enough. (If you make this as pasta sauce, put the pasta on now and let the sauce simmer for as long as the pasta takes to cook, probably with the lid off for the whole time.)
– For the peppers – preheat the oven to 180c. Chop the stalk out of the peppers and get rid of the seeds. I tried to cut away some of the white inside the pepper as well, though it was a bit fiddly.
– Fill the pepper with the tuna/bean/tomato mixture as full as possible. Chop the seeds away from the pepper stalk and use it as a lid. Lie the peppers in a greased roasting dish (or anything that will go in the oven, I ended up using a pyrex casserole dish as it was all I had to hand…).
– Cook for around 40 minutes. Check halfway through: I had to turn the pepper over to avoid it burning, though as the photo shows I may have been a little late on that front!