I like traditional winter meals. These peppers I can eat all year round. Bean filling is classics. In the next recipes, I will show you other versions. If you prefer and have time, you can boil your beans in advance. For this recipe, I often use good canned beans. It’s fast and easy.
Products you need:
22 pcs. of dried sweet red peppers
4 heads of onion, finely chopped
2 big carrots
1 tbsp. of savory salt
2 pinches of black pepper
1 tbsp. of salt
1 tbsp. of red smoked paprika
1 tbsp. of dried spearmint
1, 200 kg butter beans (canned; drained)
sunflower oil to taste (for frying and topping the beans before baking)
Soak the peppers in warm water for a few minutes to soften.
Meanwhile, in a saucepan, I fry the onion and the carrots. Add the spices and finally the beans. Stir for a while and take away from the hob to cool.
Drain the peppers and deseed them. Fill them with the bean mixture.
I put them in a tray. Sprinkle with some olive oil and pour some of the water in which they were soaked.
Seal the tray with aluminum foil and bake in a preheated oven at 200ᴼC. Baking does not take long, it is at your discretion. All of the ingredients were cooked in advance.
Shortly before taking the tray out of the oven, I remove the foil and let the peppers bake over for 10 minutes.