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Stuffed Peppers with Lentils & Rice

Nourishing and simple to make using store cupboard ingredients. This vegan dish is perfect served hot or cold with plenty of salad on the side.

Stuffed Peppers with Lentils & Rice

Overview

Serves 4

Preparation time: 15 minutes

Cooking time: 20 minutes

 

What’s Good About It?

Packed with protein and fibre this is a brilliant dish for using up leftovers in the cupboard. The filling is equally delicious stuffed into large beef tomatoes or topped on portobello mushrooms.

Did You know?

Instead of lentils try chickpeas. You could also add some flaked almonds to the rice mixture for additional texture.

Ingredients

4 Romano peppers, halved lengthways and deseeded

olive oil for drizzling

1tbsp olive oil

1 can green lentils, drained

1tsp Dijon mustard

8 cherry tomatoes, halved

250g packet of wholegrain ready cooked rice

8 pitted olives, chopped

1tbsp lemon juice

handful of chopped mint and parsley

salt and pepper

4 sundried tomatoes, chopped

 

Instructions

 

  1. Preheat the oven to 180C, gas mark 4.
  2. Drizzle a little olive oil over the peppers and place on a baking tray. Roast in the oven for 15 minutes to soften.
  3. In a large frying pan heat the olive oil and fry the onion, lentils with the mustard, tomatoes for 5 minutes. Add the packet of rice and stir for a couple of minutes.
  4. Add the remaining ingredients and season to taste.
  5. Stuff the rice filling into the peppers and place back in the oven for 3-5 minutes. You can prepare the filling in advance and then reheat the peppers when ready to serve.
  6. Delicious served hot or cold.

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