Stuffed Peppers

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 2 large peppers - red , yellow or orange
 1 cup of uncooked rice
 Handful of green lentils
 Vegetable stock (2 cups)
 A selection of chopped vegetables- I used orange and yellow peppers , red onions , cauliflower florets , tenderstem Brocolli and tomatoes
 A good splash of rapeseed oil
 Pinch of chilli flakes
 Salt and pepper
 Some crumbled cheese - feta , halloumi, mozerella

1

Coke the rice and lentils in the vegetable stock . Drain

2
3
4
5

Cut the peppers in half , remove the seeds and steam for a couple of minutes

6
7
8
9

Put the vegetables in a pan drizzle with the oil and sprinkle over the chilli flakes . Cook at 280c until starting to colour and soften

10
11
12
13

Chop the vegetables. Season with salt and pepper. Stir through the rice and lentils.

14
15
16
17

Stuff the pepper halves with this mix . Crumble I've the cheese and cook at 190c for 20-30 minutes

Category

Ingredients

 2 large peppers - red , yellow or orange
 1 cup of uncooked rice
 Handful of green lentils
 Vegetable stock (2 cups)
 A selection of chopped vegetables- I used orange and yellow peppers , red onions , cauliflower florets , tenderstem Brocolli and tomatoes
 A good splash of rapeseed oil
 Pinch of chilli flakes
 Salt and pepper
 Some crumbled cheese - feta , halloumi, mozerella

Directions

1

Coke the rice and lentils in the vegetable stock . Drain

2
3
4
5

Cut the peppers in half , remove the seeds and steam for a couple of minutes

6
7
8
9

Put the vegetables in a pan drizzle with the oil and sprinkle over the chilli flakes . Cook at 280c until starting to colour and soften

10
11
12
13

Chop the vegetables. Season with salt and pepper. Stir through the rice and lentils.

14
15
16
17

Stuff the pepper halves with this mix . Crumble I've the cheese and cook at 190c for 20-30 minutes

Stuffed Peppers