Stuffed peppers with adzuki beans
Juicy peppers filled with an aromatic mixture of cooked adzuki beans, crisp courgette, sweet cherry tomatoes and cheddar cheese create a harmonious combination of flavours. The dish is rounded off with a delicate basil sauce that adds freshness and zest.
Ingredients
Basil sauce:
Preparation
Step 1
2 green peppers – 2 yellow peppers – 1 tbsp olive oil – 1 small courgette – 170 g cherry tomatoes
Preheat the oven to 200 °C. Cut the peppers in half lengthways and remove the seeds. Cut the courgette into approx. 1 cm pieces. Heat the olive oil in a pan and sauté the courgette for 2-3 minutes until soft. Add the cherry tomatoes and fry for a further minute.
Step 2
300 g cooked adzuki beans – 50 g cheddar cheese – 1 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 2 tbsp chopped chives – 1 pinch of pepper – 1 tsp dried oregano – 1 tsp ground coriander
Mix the adzuki beans and sautéed vegetables in a bowl. Add the chopped chives, spices, and Kikkoman Ponzu Lemon sauce. Fill the peppers with the prepared stuffing, distributing it evenly in each pepper. Sprinkle the grated cheese on top. Bake in the preheated oven for 25-30 minutes until the peppers are soft and the filling is lightly browned.
Step 3
1 bunch of fresh basil – 3 tbsp olive oil – 1 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 clove of garlic, crushed
While the peppers are baking, prepare the basil sauce. Purée the basil, olive oil, Kikkoman Ponzu Lemon and crushed garlic in a blender or food processor until smooth. Drizzle the sauce over the baked peppers before serving.
Tip:
The adzuki beans can be replaced with red, black or pinto beans.
Recipe-ID: 1222
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2 green peppers – 2 yellow peppers – 1 tbsp olive oil – 1 small courgette – 170 g cherry tomatoes
Preheat the oven to 200 °C. Cut the peppers in half lengthways and remove the seeds. Cut the courgette into approx. 1 cm pieces. Heat the olive oil in a pan and sauté the courgette for 2-3 minutes until soft. Add the cherry tomatoes and fry for a further minute.
300 g cooked adzuki beans – 50 g cheddar cheese – 1 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 2 tbsp chopped chives – 1 pinch of pepper – 1 tsp dried oregano – 1 tsp ground coriander
Mix the adzuki beans and sautéed vegetables in a bowl. Add the chopped chives, spices, and Kikkoman Ponzu Lemon sauce. Fill the peppers with the prepared stuffing, distributing it evenly in each pepper. Sprinkle the grated cheese on top. Bake in the preheated oven for 25-30 minutes until the peppers are soft and the filling is lightly browned.
1 bunch of fresh basil – 3 tbsp olive oil – 1 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 clove of garlic, crushed
While the peppers are baking, prepare the basil sauce. Purée the basil, olive oil, Kikkoman Ponzu Lemon and crushed garlic in a blender or food processor until smooth. Drizzle the sauce over the baked peppers before serving.
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