Stuffed Peppers With Black-Eyed Peas And Goat Cheese - cooking recipe

Ingredients

4 tbsp sunflower oil
1 kg potatoes, peeled and cut into cubes
1 None onion, diced
1 None garlic clove, finely chopped
400 g can black beans
3-4 None dashes Cayenne sauce (eg. Tabasco)
4 None red peppers, halved and deseeded
150 g soft goats cheese
3 tsp chopped fresh thyme leaves

Preparation

Preheat the oven to 400\u00b0F. Coat a large shallow baking pan with cooking spray. Heat 2 tbsp oil in a large nonstick skillet over medium heat. Add the potatoes and cook for about 20 mins, stirring often, until cooked through.
Meanwhile, heat 1 tbsp oil in a medium saucepan over medium heat. Add the onion and garlic and cook for 8-10 mins until translucent. Stir in the black-eyed peas, broth and hot pepper sauce; season with salt and pepper to taste.
Reserve 1/4 cup bean mixture. Transfer the remainder to a food processor and process until pureed. Scrape into a large bowl, then stir in the reserved bean mixture and the potatoes.
Heat the remaining 1 tbsp oil in another large nonstick skillet over medium heat. Add the pepper halves and cook for 5-6 mins until just soft. Place them in the baking pan, then stuff with the filling. Top with the goat cheese and thyme. Bake for 15-20 mins until hot.