hugh's chillies stuffed with beans

Oh faffy-ness, thy name is Hugh! After last night's relatively painless experimental salad construction (if you discount the physical pain inflicted by the extra chilli), tonight's recipe features maximum faff.

You've got to first source the peppers, which only cost a bargain 80p each plus £6 delivery from Hugh's recommended supplier, then roast them for 20 minutes, turning them regularly, cooling them, peeling them and then carefully de-seeding them, stuffing them with a lovely smoked-paprika, grated tomatoes and borlotti bean mixture, and baking them for 20 more minutes.

Slippy fingers, sticky pepper seeds up the walls, and a big pile of tomato skins, and all for this:

Actually it's quite nice; the roasted peppers compliment the smoked paprika in the stuffing, which is in itself quite meaty and hearty. But it's not worth all the pain, particularly if you've just run home and are slight-to-quite smelly/knackered, and have survived the day on illicit sweets nicked from Milo's Halloween stash.

Wine Time
Brilliantly it's day two and already I'm out on a limb. The tomatoes and the smoked paprika are the biggest flavours here, and the borlotti beans give it some oompf, all of which need balancing in the glass. It tastes a bit like a veggie chilli, so let's go slightly renegade with a Carmenere which is spicy and has quite a full body, but is surprisingly smooth and utterly drinkable. It's a cool grape variety too, which is becoming increasingly popular.

sources
chillies stuffed with beans - Hugh Fearnley-Whittingstall, River Cottage Veg Everyday!, p36