Roasted Yellow Pepper Pot with Black Bean Salsa and Avocado Cream

Yellow Belly Black Bean Pepper Pot

Yellow Belly Black Bean Pepper Pot

Preparation Time: 25 mins

Serves: 4


  • 4 yellow peppers
  • 1 tsp. olive oil
  • Salt and pepper

For the quick pickled red onion:

  • 1 tsp. white wine vinegar
  • Juice of half a lime
  • 2 pinches sugar
  • 1 small red onion

For the black bean and corn salsa:

  • 1 corn on the cob
  • Salt and pepper
  • 3 tsp. extra virgin olive oil
  • 1x 400g tin of black beans, drained
  • ½ red chilli, finely chopped
  • Juice of half a lime
  • Small bunch coriander leaves, roughly chopped
  • Small bunch of mint leaves, roughly chopped

For the avocado cream:

  • 1 avocado
  • ½ tsp. ground cumin
  • 1 heaped tbsp. Greek yoghurt
  • Squeeze of lime juice

For the chipotle yoghurt:

  • 150g Greek yoghurt
  • 3 tsp. chipotle sauce


  1. Preheat the oven to 240°C.
  2. Cut the peppers in half leaving the stems intact, discard the seeds, then rub inside and out with 1 tsp. olive oil, seasoning well, and place on a baking tray in the oven for 15-20 minutes.
  3. Meanwhile, mix the white wine vinegar, the juice of half a lime, and the sugar in a small bowl. Slice the red onion thinly into rings and toss in the lime juice mixture, leave to one side.
  4. Next, heat a griddle pan until scorching hot. Brush the corn with 1 tsp. of extra virgin olive oil and season well. Char the corn on all sides.
  5. Remove the kernels from the cob using a sharp knife and add to a small bowl along with the black beans, chili, juice of half a lime - reserving a few drops for the avocado cream - 2 tsp. extra virgin olive oil, most of the coriander, mint, and a pinch of salt and pepper. Mix well.
  6. Then remove the flesh from the avocado and add to a food processor along with the cumin, 1 heaped tbsp. Greek yoghurt and a squeeze of lime juice. Process until smooth.
  7. Marble the chipotle sauce through the remaining yoghurt.
  8. Fill the peppers with some of the black bean salsa, a dollop of avocado cream, a swirl of chipotle yoghurt, and some of the pickled red onion.
  9. Garnish with a sprinkle of chopped coriander leaves to serve.

Recipe courtesy of It's Pepper Time!

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