The lentil sauce has a lovely rich, spicy flavour. The peppers are quite filling so one per person tends to be enough. You can also make extra to enjoy for lunch the next day. The recipe is gluten free and vegan.
Ingredients – makes four stuffed peppers
4 medium to large red peppers
2 tbsp. coconut oil
5 cloves of garlic, peeled and diced
1 onion, peeled and chopped
1 inch chunk of ginger, peeled and diced
4 sticks of celery, washed and thinly sliced
2 teaspoons of cinnamon
2 teaspoons of cumin
1 teaspoon of coriander
1/4 tsp of nutmeg
1 tin of chopped tomatoes
1/3 cup of tomato puree
1 vegetable stock cube
1.5 cups of water
200g button mushrooms sliced
400g can of brown lentils
Directions
- Set the oven temperature to 160C.
- Wash the peppers, chop the tops off, scoop out the insides and place upwards side by side in a baking dish.
- Rinse the tin of lentils well and leave in sieve.
- Add the coconut oil to a large pan and saute the onions, garlic, ginger & celery for 3-4 minutes.
- Add the cinnamon, cumin, coriander and nutmeg and cook for 1-2 minutes until aromatic.
- Add the tinned tomatoes, tomato puree, vegetable stock cube, water and mushrooms and reduce the heat to simmer for 5 minutes.
- Add the lentils and cook for a further 5 more minutes before spooning the mixture into the pepper and place the tops back on..
- Place the peppers in the oven at 160c for 30 minutes and then increase the heat to 180c for a further 10 to 15 minutes depending on how soft you want the peppers cooked.
- Enjoy with a side of greens.
