Spanish Stuffed Peppers – Serves 4


  • 6oz / 185 g canned peeled piquillo peppers
  • 1/4 cup / 60ml olive oil
  • 3 – 4 garlic cloves, chopped
  • 2 cups/550g canned white beans (cannellini / butter beans) part drained (reserve the liquid)
  • 2 tablespoons sherry vinegar plus a little extra to serve
  • Handful of fresh thymes leaves
  • Sea salt and freshly ground pepper
  • A few handfuls of mixed baby leaf salad


  • Drain the peppers, reserving the liquid. Pat dry with paper towels.
  • Heat the oil, garlic and part drained white beasn in a non stick frying pan and mash with a fork to a think, course puree.
  • Add 1 tablespoon of the sherry vinegar and 1 tablespoon of bean liquid, stir, then season well with salt and pepper.
  • Let cool slightly, then stuff each pepper with the mixture and sprinkle with the thyme.
  • Cut into thick slices or serve as whole.