Butterbean and Spring Onion Stuffed Peppers


Well I have to say, for a humble meal this was truly delicious!

I’m not a big fan of beans. I don’t mind the flavour but I really don’t like the texture and rarely find bean recipes that I like or cook often.

This, however, will be an exception.

And it is so easy to make. Even the boy, who was having something else for dinner, wanted to swap!

I sautéed some finely sliced spring onion in a little olive oil and a butter (remove the butter for a dairy free recipe). Then I added a tin of drained butterbeans, (pre-soaked dried beans could substitute. I didn’t have any pre-soaked), some minced garlic, seasoning and a little paprika. I sautéed the beans until they were becoming golden and a little crunchy and then stuffed into a roasted pepper and topped with sour cream and chives.

The butter bean hash would go well with chorizo or bacon too I think.


Butterbean and Spring Onion Stuffed Peppers


  • 1 can butterbeans, drained (or 250g pre soaked dried beans, also drained)
  • 2-3 bell peppers, sliced in half
  • 6-8 spring onions, finely sliced
  • 2 cloves glarlic, minced or finely chopped
  • 0.6 tsp paprika
  • Himalayan salt and freshly ground black pepper to season
  • Olive oil
  • 1 knob butter (Optional)
  • Sour cream and chopped fresh chives to garnish (Optional)



  1. Preheat oven to 200C and arrange the peppers on a baking sheet cut side up. Drizzle with olive oil and a sprinkle of salt and roast until golden at the edges and soft
  2. Meanwhile, melt the butter (if using) with some olive oil (approx. 1 tbs) and saute the spring onions with a sprinkle of salt over a medium heat.
  3. When the spring onions are beginning to turn golden, stir in the garlic and paprika, and then the butter beans.
  4. Season to taste and saute until the beans begin to turn golden and a little crunchy
  5. Stuff the roasted peppers with the butter bean hash and top with sour cream and some chopped fresh chives
  6. Enjoy!!




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