Baked Kapia Peppers with Feta White Beans | Mediterranean One-Pan Dish
(0)
50 min
Under an hour
Kifli Kukták
Édes, tepsiben karamellizálódott piros kápia paprikák gazdag, fűszeres paradicsomos fehérbabraguval töltve, sós, krémesre olvadt görög feta sajttal és friss petrezselyemmel a tetején. Ez a mediterrán hangulatú, tápláló vegetáriánus egytálétel könnyen elkészíthető, és a hidegebb őszi napokon is elhozza a napfényes délvidék ízeit a családi asztalra.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C (180 °C for fan-assisted). Wash the kapia peppers, cut them in half lengthwise; you can leave the stems on for a decorative presentation, but carefully remove the seeds and membranes.
Finely chop the red onion and garlic. Pour the canned white beans into a colander, rinse thoroughly with cold water, and drain well.
Preparing the spiced bean ragout
Heat 2 tbsp of olive oil in a skillet over medium heat. Add the chopped red onion and sauté until translucent, about 3-4 minutes. Stir in the finely chopped garlic and dried oregano, then cook for another 30 seconds until fragrant.
Chef's tip
If you like a spicy kick, you can also add a pinch of chili flakes or smoked paprika to the onion base.
Leftovers will keep in an airtight container in the refrigerator for 2-3 days, and they are also excellent when reheated in the oven.
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