Griddled chillies stuffed with feta, black beans and pumpkin seeds

Griddled chillies stuffed with feta, black beans and pumpkin seeds

By
From
Cut the Carbs!
Serves
2

The inspiration for this dish came initially from my step-brother, a terrific cook in his own right, who one night for family dinner delivered from the barbecue a platter of blackened chillies stuffed with feta. It was an experiment that worked. This marries his thinking with a cleaner version of the Tex Mex classic of chiles rellenos omitting the battered crust and swapping the often greasy meat stuffing for rumpled black beans. The end result is a lovely light lunch when served with some guacamole on the side, and if you’re in the mood, a margarita or two.

Ingredients

Quantity Ingredient
2-3 long red, banana chillies, split lengthways, seeds and internal membranes scraped out
1 x 400g tin of black beans, rinsed and mashed with a potato masher
100g feta, crumbled
3 tablespoons pumpkin seeds
handful fresh coriander leaves, chopped

To serve

Quantity Ingredient
1 lime
hot sauce
guacamole, (see note)

Method

  1. To use a barbecue, preheat it to medium. Alternatively, use a griddle pan on the stove.
  2. Stuff the peppers with the mashed black beans, then the feta.
  3. Transfer the stuffed peppers to the barbecue or to a griddle pan and grill on each side (being careful that the stuffing doesn’t fall out) for 4 minutes, or until the peppers are charred and blistered and the black beans have warmed through.
  4. Top the peppers with the pumpkin seeds and coriander. Serve with cheeks of lime, hot sauce and guacamole.

Note

  • To make the guacamole, mash 2 ripe avocados with 1 handful chopped coriander leaves, a squeeze of lemon or lime and a little chilli sauce, if you like.
Tags:
healthy
low carb
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