Beans & Peppers Bake with Mozzarella and Coriander ‘Cream’

Beans and Peppers Bake with Vegan Coriander and Avocado Cream is a flavourful and nutritious dish that combines hearty beans and vibrant peppers in a gratin-style family friendly ONE POT bake.

As a perfect end-of-summer dish, it captures the essence of the season with its rich colours and vibrant taste, making it a delightful choice for enjoying the last days of warm weather and fresh produce. This recipe offers a wonderful blend of textures and tastes, providing a satisfying and plant-based option for those seeking a wholesome and flavoursome farewell to summer.

I used the last of the summer fresh tomatoes and I am making and bottling tomato sauces, ready for winter, as we speak!

The dish is elevated with a luscious vegan coriander and avocado cream, adding a refreshing and creamy element with the unique flavours of coriander and avocado.

EAT BEANS! Eating beans is beneficial for our health due to their rich nutritional profile. Beans are an excellent source of plant-based protein, fiber, and various essential vitamins and minerals. Regular consumption of beans has been linked to improved heart health, weight management, and blood sugar control, making them a valuable component of a balanced and nutritious diet.

Protein: Plants VS Meat?

Bean protein is considered better than animal protein by many due to its lower saturated fat content and higher fiber content. Beans provide a nutrient-dense protein source without the cholesterol found in many animal products, making them a heart-healthy option. Additionally, choosing bean protein supports sustainability and may contribute to a reduced environmental impact compared to the production of animal protein.

Will I gain weight if I eat beans because of their CARBS content?

No, beans are unlikely to make you gain weight solely because they are a source of carbohydrates. In fact, beans can be a valuable part of a weight-conscious diet due to their high fiber content and nutrient density. The fiber in beans helps promote feelings of fullness, potentially reducing overall calorie intake. While beans do contain carbohydrates, their nutritional profile, including fiber, protein, and various vitamins and minerals, makes them a healthy and satisfying choice when consumed as part of a well-balanced diet.

Are beans good for my Gut Microbiome?

Beans are EXCELLENT for the gut microbiome as they are rich in dietary fiber, serving as a prebiotic that supports the growth of beneficial bacteria. The fermentation of this fiber in the gut produces short-chain fatty acids, such as butyrate, which contribute to intestinal health and a balanced inflammatory response. Including beans in your diet can promote a diverse and thriving gut microbiome, enhancing overall digestive well-being.


Beans & Peppers Bake with Mozzarella and Coriander 'Cream'

Family friendly and super tasty Beans and Peppers Gratin with Vegan Coriander and Avocado Cream - it's such a winner!
Prep Time 15 minutes
Cook Time 40 minutes
Diet High Plant-protein, High-fibre


  • 4 tablespoons Extra-Virgin Olive Oil
  • 1 red onion finely sliced
  • 3 red peppers (230g) white seeds removed, sliced
  • 1 red chilli seeds removed, chopped
  • 6 garlic cloves sliced
  • 3 tablespoons tomato paste
  • 600 g fresh tomatoes roughly chopped
  • 50 ml veggie stock maybe more
  • 2 tins black beans drained
  • 1 tin chickpeas drained
  • 1 bunch Swiss chard white rind removed, leaves finely chopped
  • 1/2 cup proper parmesan cheese grated
  • 2 balls proper buffalo mozzarella cheese vegans leave out
  • Salt & pepper

Coriander Crema

  • 1 cup full fat Greek style yogurt of choice
  • 1/2 ripe avo cored
  • 1 small lime zest and squeeze of the juice
  • 15 g coriander stalks removed, leaves only
  • 1 garlic clove
  • Salt & pepper


  • Preheat the oven to 200c
  • Heat the oil in a large ovenproof saucepan (with a lid) on a medium heat, add the onions and chilli and fry for 10 minutes until the onions have softened and starting to caramelise.
  • Add the peppers, tomatoes, chilli, tomato paste, stock and a good pinch or two of salt and pepper and simmer with the lid on until the veggies are soft and the tomatoes are oozy and collapsed. TIP: The veggies should look like a sauce at this stage.
  • While the tomatoes are cooking make your coriander cream, add all the ingredients to a high speed blender and blend until smooth, have a taste, adding more salt or lime juice to suit your liking. Add to a pretty serving bowl and add some lime zest - place in the fridge.
  • Back to the tomatoes, add the beans and stir well, season the dish to perfection by adding salt and pepper. Add the chopped greens and stir though to wilt and soften them. We are ready to bake!
  • Scatter the parmesan over the veggies and add the mozzarella in dollops over the dish too, spacing and filling the gaps.
  • Give a final drizzle of olive oil and bake in the oven until golden and bubbly!
  • Serve with some corn nachos or pita breads on the side with the coriander cream - so good! Enjoy!
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