Stuffed Peppers

PennyBy Penny    

March 13, 2017


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


1Coke the rice and lentils in the vegetable stock . Drain

2Cut the peppers in half , remove the seeds and steam for a couple of minutes

3Put the vegetables in a pan drizzle with the oil and sprinkle over the chilli flakes . Cook at 280c until starting to colour and soften

4Chop the vegetables. Season with salt and pepper. Stir through the rice and lentils.

5Stuff the pepper halves with this mix . Crumble I've the cheese and cook at 190c for 20-30 minutes