Roasted peppers with butter bean puree

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Roasted peppers with butter bean puree


Serves 2

  • 1 red pepper or yellow pepper
  • 2 cloves of garlic
  • 8 cherry tomatoes
  • 1 teaspoon capers, rinsed and chopped
  • 1 teaspoon of fresh or dried oregano (chopped)
  • 50g feta
  • Drizzle of rapeseed oil


For the butter beans:

  • 400g tin butter beans
  • 2 cloves of garlic
  • 1/2 teaspoon vegetable bouillon
  • Water to cover
  • 3 tablespoons rapeseed oil
  • 2 tablespoons Greek yoghurt
  • 2 pinches of salt
  • Juice of 1/2 a lemon

You will need a food processor or Nutribullet.


Prep time: 5 minutes
Cooking time: 30 minutes
Total time: 35 minutes

Roasted red peppers with butter bean puree

A light but filling meal, the contrasting flavours, colours and textures in this recipe epitomise what we should be aiming for when we cook. Your plate will be singing from the roof tops!


Preheat the oven to 180/350/gas 4. Place the red pepper halves on a small tray, skin side down. Fill the cavity with chopped garlic, chopped capers, and oregano. Drizzle with oil and season well with salt and pepper. Crumble the feta over each and bake in the oven for 30 minutes or until the peppers are soft and the feta has browned.

Meanwhile, place the butter beans and garlic in a saucepan with the vegetable bouillon. Cover with water and bring to the boil. Place a lid on and turn down to a simmer for 10 minutes. Drain and allow to cool.

When the butter beans and garlic have cooled down, add them to the food processor or Nutribullet. Add the rapeseed oil, lemon juice, Greek yoghurt and salt and pepper. Blitz until smooth. Taste and adjust seasoning (lemon, salt, pepper) as necessary.

Serve either hot or cold with some lovely watercress salad dressed with oil and balsamic vinegar.



I use my Nutribullet to make this puree, butΒ do have to shake it around a bit to make sure that all the butter beans get incorporated.”

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