Peppers stuffed with rice and lentils

Ingredients (Serves: 2)

• Bell pepper500 g
• White rice90 g
• Lentils (cooked, jar or can)190 g
• Onion100 g
• Crushed tomatoes (can)240 g
• Garlic8 g
• Ground cumin4 g
• Fresh parsley10 g
• Olive oil24 g

Method

1. 1

   Cook the rice in boiling water for 10 minutes and drain.

2. 2

   Heat most of the olive oil in a pan and cook the chopped onion and garlic for 6 minutes. Add half of the crushed tomatoes and the cumin and cook for 5 minutes.

3. 3

   Mix this sofrito with the drained cooked lentils, the rice and the chopped parsley. Season well.

4. 4

   Cut the tops off the peppers and remove the seeds. Fill them with the mixture and stand them in a baking dish. Pour the rest of the tomatoes around them and drizzle with the remaining oil.

5. 5

   Bake at 190 degrees for 35 minutes until the peppers are soft and lightly browned.

Nutrition per serving

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