Stuffed pepper with garlic potato wedges recipe
 This can make a little too much filling to fit in most standard-sized red peppers so just warm any extra filling through in a saucepan and serve on the side to dunk your wedges in, or save it for another meal. Each serving provides 575 kcal, 19g protein, 64g carbohydrate (of which 17g sugars), 22g fat (of which 3.2g saturates), 18g fibre and 0.05g salt. This recipe is part of a Budget vegetarian meal plan for one and you will need to have made the kidney bean mash from the quesadilla recipe to cook it. In October 2023 this recipe was costed at an average of £1.71 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. ½ portion kidney bean mash (see recipe tips) 200g/7oz tinned chopped tomatoes (half a standard tin, see recipe tips)1½ tsp smoked paprika 1 red pepper1 potato, well scrubbed and cut into wedges1 tbsp olive oil 1 garlic clove, finely choppedsmall handful fresh flatleaf parsley, finely chopped½ lime ½ portion kidney bean mash (see recipe tips) 200g/7oz tinned chopped tomatoes (half a standard tin, see recipe tips) 1½ tsp smoked paprika 1 red pepper 1 potato, well scrubbed and cut into wedges 1 tbsp olive oil 1 garlic clove, finely chopped small handful fresh flatleaf parsley, finely chopped ½ lime Method Preheat the oven to 200C/180C Fan/Gas 6. In a small bowl, mix together the kidney bean mash with the tomatoes and 1 tsp smoked paprika. Use a small sharp knife to cut around the top of the red pepper to make a lid – set this aside. Remove all the seeds from the inside of the pepper. Stuff the pepper with the kidney bean mixture, place the lid on top and transfer to a small baking tray. Add the potato wedges to the same baking tray and coat with the olive oil and remaining smoked paprika. Bake for 25–30 minutes or until the potato wedges are golden and soft to the touch when pressed. Meanwhile, mix together the garlic with most of the parsley and a tiny squeeze of lime juice in a small bowl, reserving the remaining lime half to serve. When the wedges have finished cooking, brush this garlic mixture over the wedges, tossing in the oil that still remains on the tray to coat. Garnish with any remaining parsley. Serve the stuffed pepper and wedges with the lime half. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a small bowl, mix together the kidney bean mash with the tomatoes and 1 tsp smoked paprika. In a small bowl, mix together the kidney bean mash with the tomatoes and 1 tsp smoked paprika. Use a small sharp knife to cut around the top of the red pepper to make a lid – set this aside. Remove all the seeds from the inside of the pepper. Stuff the pepper with the kidney bean mixture, place the lid on top and transfer to a small baking tray. Use a small sharp knife to cut around the top of the red pepper to make a lid – set this aside. Remove all the seeds from the inside of the pepper. Stuff the pepper with the kidney bean mixture, place the lid on top and transfer to a small baking tray. Add the potato wedges to the same baking tray and coat with the olive oil and remaining smoked paprika. Bake for 25–30 minutes or until the potato wedges are golden and soft to the touch when pressed. Add the potato wedges to the same baking tray and coat with the olive oil and remaining smoked paprika. Bake for 25–30 minutes or until the potato wedges are golden and soft to the touch when pressed. Meanwhile, mix together the garlic with most of the parsley and a tiny squeeze of lime juice in a small bowl, reserving the remaining lime half to serve. When the wedges have finished cooking, brush this garlic mixture over the wedges, tossing in the oil that still remains on the tray to coat. Garnish with any remaining parsley. Meanwhile, mix together the garlic with most of the parsley and a tiny squeeze of lime juice in a small bowl, reserving the remaining lime half to serve. When the wedges have finished cooking, brush this garlic mixture over the wedges, tossing in the oil that still remains on the tray to coat. Garnish with any remaining parsley. Serve the stuffed pepper and wedges with the lime half. Serve the stuffed pepper and wedges with the lime half.