Red pepper, Olive and Cannellini Bake
Inspired by the Italian flavours in a Cacciatore, this red pepper and olive bake is packed with nutrient rich vegetables that support multiple health ... Read more Inspired by the Italian flavours in a Cacciatore, this red pepper and olive bake is packed with nutrient rich vegetables that support multiple health goals and is super simple to make time and time again. Inspired by the Italian flavours in a Cacciatore, this red pepper and olive bake is packed with nutrient rich vegetables that support multiple health goals and is super simple to make time and time again.
Plantpoints
fibre
vegetables
spices
Plantpoints
fibre
vegetables
spices
NUTRITION PER SERVING (Read more)
Plantpoints
fibre
vegetables
spices
Ingredients
Method
Preheat the oven to 200°C (180°C fan). Gather and prep your ingredients.
Put the red pepper and red onion in an oven proof tray with the olive oil and a big pinch of salt. Toss to combine, then bake for 15 minutes until softened.
Add the passata, chilli, balsamic vinegar, cannellini beans and black olives and stir to combine. Return to the oven for a further 15 to 20 minutes, covering with tin foil to prevent from burning if needed.
The bake should be charred and sticky in areas. Serve with the torn basil.
User comments (9)
We've been having a lot of beans recently and my husband was starting to rebel so I substituted the beans in this with Textured Vegetable Protein pre-soaked in water and a little soy sauce, worked really well. Harmony has been restored!
Sooo delicious! Even tho I totally played w it. Instead of just substituting, I did red & yellow bell pepper, zucchini…then instead of the cannellini I used leftover half kidney half peas, and capers instead of olives. I also accidentally added the fresh basil inside instead of on top. I had holy basil in my garden which was a strong taste so I did have that and half dried basil.. oh and used tomato sauce instead of passata. I guess in some ways I didn’t really make the original recipe LOL BUT IT WAS SOOO GOOD! Will definitely make it again!! It was a great way to use up what I had!!
Incredibly tasty - great with fish or chicken. We've made several batches of this now and it's consistently good. Makes a great camping tea too, pop 3-4 blocks in our camping fridge and use for tea after pitching up - easy, healthy, hearty fare!
Super tasty and very easy to make. I added sun-dried tomatoes, capers, and a zucchini, as I had many from my garden.
Easy to prepare. Lovely flavour from the vinegar in the tomatoes. I baked it with thinly sliced chicken and it worked great. Adding it to my rotation.
Very easy to prepare but needed longer cooking in my oven.
Very tasty. I used tinned tomatoes and cooked it in a wide saucepan on the hob. I served it with some roasted aubergine and sweet potato 😊
Good base for a range of meals. I think the onions and peppers need longer to soften. I tried this the second time and they became a flavour rather than a feature. I have used this with a bed of crushed potatoes and spinach and then with roasted squash and a portion of greens ( they were hanging around in the fridge). Both worked. I do think this will become a regular starting point for a meal. Thanks.
Very easy and quick to make - with tasty results.