Stuffed Peppers with Roast Potatoes and Cabbage Slaw

Ingredients by component

Rice and bean stuffed peppers

• 800 g bell peppers
• 160 g dry long-grain rice
• 350 g cooked kidney beans
• 120 g onion
• 500 g tomato passata
• 25 ml olive oil
• 3 g smoked paprika
• 5 g salt

Crisp roast potatoes

• 1000 g potatoes
• 35 ml olive oil
• 4 g salt
• 3 g rosemary

Cabbage and caraway slaw

• 500 g white cabbage
• 120 g carrots
• 25 ml apple cider vinegar
• 20 ml olive oil
• 2 g caraway seeds
• 4 g salt

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Rice and bean stuffed peppers: Cook rice 3 minutes less than the packet time and drain. Sauté onion in oil for 6 minutes, then mix with beans, rice, smoked paprika and half the salt.
3. Rice and bean stuffed peppers: Cut tops off peppers and remove seeds. Fill about three-quarters full to allow the rice to expand.
4. Rice and bean stuffed peppers: Pour passata, 150 ml water and remaining salt into a baking dish. Add peppers, cover and bake at 190°C for 45 minutes, uncovering for the final 15 minutes.
5. Crisp roast potatoes: Peel potatoes, cut into 4 cm pieces and parboil for 8 minutes. Drain, steam-dry and shake gently in the pan to roughen the edges.
6. Crisp roast potatoes: Toss with oil, salt and chopped rosemary. Roast in one layer at 220°C for 40–45 minutes, turning after 25 minutes.
7. Cabbage and caraway slaw: Shred cabbage finely, salt and massage for 2 minutes. Stand for 15 minutes and drain released water.
8. Cabbage and caraway slaw: Add grated carrot, vinegar, oil and caraway. Toss and rest for 10 minutes before serving.
9. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.