Dried red peppers stuffed with white beans
1 package of dried red peppers (or fresh, but small size)
big can white beans (just cooked in salted water)
1 small onion
1 carrot, grated
3 dried tomatoes
1 clove of garlic
1 teaspoon paprika
Salt and pepper
½ to 1 teaspoon dried savory, lovage, thyme and mint
Soften the onion and garlic (finely chopped) in a saucepan with a spoonful of oil. Then sprinkle with the sweet paprika and let infuse for 5-6 seconds (not longer as it burns fast). Follow by the carrots, tomatoes and beans (drain their sauce). Cover the vegetables with some boiling water and flavor with the spices. Cover the stew pan and simmer until the sauce thickens.
Dip the dried peppers in boiling water. When softened, deseed them thoroughly. Stuff them with the bean stew. Arrange tight in a baking dish. Cover in half with boiling water. Pour some more oil, lightly salt the broth, sprinkle with a few pinches of the dry spices. Bake at 180°C until the sauce thickens and the peppers turn golden brown.
Serve the stuffed dried peppers hot with a nice loaf of country bread.