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Spiced lentil stuffed capsicums
Spiced lentil stuffed capsicums
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Prep Time:
30 minutes
Cook Time:
67 minutes
Total Time:
97 minutes
Spicy lentil stuffed sweet bell peppers for meat lovers.
Ingredients:
  • 4 medium red capsicums (see note)
  • 20g butter
  • 1 stick celery, trimmed, thinly sliced
  • 1 leek, trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 7.50 gm ground cumin
  • 1 tsp ground coriander
  • 400g can brown lentils, drained, rinsed
  • 400g can diced tomatoes
  • 1 tsp vegetable stock powder
  • 82.50 ml fresh flat-leaf parsley leaves, chopped
  • 13.80 gm olive oil
  • Tamar Valley Greek Style Yoghurt, to serve
Instructions:
  • Preheat the oven to 180°C. Line a roasting pan with baking paper. Remove the tops of the capsicums, keeping them aside. Remove the seeds and membrane from the capsicums and place them standing up in the pan.
  • In a non-stick frying pan over medium heat, melt butter. Add celery and leek, cook while stirring for 3 to 5 minutes until lightly golden. Stir in garlic, cumin, and coriander, cook until fragrant for 1 to 2 minutes. Add lentils, tomatoes, stock powder, and 1/2 cup cold water. Simmer over low heat for 5 to 10 minutes until the sauce thickens. Remove from heat and serve.
  • Sprinkle with fresh parsley and season generously with salt and pepper. Fill capsicums with warm lentil mixture, cover with capsicum tops, and drizzle with oil. Bake for 45 to 50 minutes until capsicums are tender and skins blister slightly.
  • Place the capsicums on serving plates and delicately top each with a dollop of yogurt before replacing the tops and serving.

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