Traybakes 4.7

Share Print Plan Save

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 ...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. 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.

Why is this healthy?

Diet

Vegan Pescatarian Vegetarian

Contains

Chilli, Beans, Vinegar, Olive oil, Olives, Peppers, Tomato, Legumes, Basil, Onion, Cannellini beans, Bell Peppers

Ingredients

Serves 2

Metric Imperial

red pepper

Swaps: yellow pepper, fennel, courgette, leek

sliced

extra virgin olive oil

red onion

sliced

passata

balsamic vinegar

black olives

Swaps: green olives, capers

roughly chopped

basil

Swaps: dill, parsley

torn

red chilli powder

potency varies from brand to brand so taste and use accordingly

cannellini beans (can)

drained and rinsed

Share ingredients

Ingredients

Serves 2

Metric Imperial

red pepper

Swaps: yellow pepper, fennel, courgette, leek

sliced

extra virgin olive oil

red onion

sliced

passata

balsamic vinegar

black olives

Swaps: green olives, capers

roughly chopped

basil

Swaps: dill, parsley

torn

red chilli powder

potency varies from brand to brand so taste and use accordingly

cannellini beans (can)

drained and rinsed

Share 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.

Create a free account, or log in

Now you've seen a few free recipes, unlock 100s of others by creating a free account.