A delicious and easy Meat-Free Monday vegetarian recipe: stuffed peppers.
Serves four to six
- 6-8 whole bell peppers
- 1 onion, sliced
- 1 tbsp olive oil
- 1/2 cup rice
- 1 cup black/brown lentils
- 1 tin of peeled, chopped tomatoes
- 1 tbsp of tomato sauce
- 2 handfuls of spinach, finely sliced
- about 10 mushrooms, finely sliced
- 2 cloves of garlic, chopped
- sprinkle of sugar
- 1/4 tsp of dried oregano
- 1/4 tsp of paprika
- 1/2 tsp Cajun spice
- 1/4 tsp of cumin
- salt and pepper
- 2 tsp vegetable stock granules
Set the oven to 180 degrees and wash the bell peppers
Rinse the lentils and bring to the boil in two cups of water. Allow to simmer for 10 minutes and add the rice along with one cup of water. Add vegetable stock and stir. Allow to simmer until cooked (about 20 minutes).
In the meantime gently fry the onion and garlic in a little oil. Once the onion is translucent add the sliced mushrooms and allow to cook further. Once the mushrooms have browned pour in the tinned tomato and tomato sauce and spices. Stir the spinach through the sauce and add the rice/lentil mixture. Add salt and pepper to taste.
Take each bell pepper and slice off the “lid” and set aside. Remove the inner pips by grasping the inner white and firmly pulling out. Once you have ensured the pepper is clean inside spoon in the rice mixture. Place each filled pepper on a baking tray and replace the “lid” of the peppers. Splash a little olive oil over the tops of the peppers and bake for 30 to 40 minutes, until the skin has browned.
Eat the peppers hot, paired with a good red wine.