STUFFED PEPPERS WITH LENTILS & FETA

Name: Stuffed Peppers with Lentils & Feta
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 large red peppers, halved lengthways and deseeded; 150g green or puy lentils, rinsed; 400g tin chopped tomatoes; 1 small onion, finely diced; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon dried oregano; 2 tablespoons olive oil; 60g feta cheese, crumbled; Small handful fresh parsley, chopped; Salt and black pepper; Lemon wedges to serve

Hearty, Fibre Rich

Roasted red peppers filled with a rich lentil, tomato, and herb mixture topped with crumbled feta. A complete, nourishing meal that is high in plant-based protein, rich in fibre, and naturally low in fat. Impressive enough for guests and simple enough for any weeknight.

Nutritional Info: Calories: 420 | Protein: 24g | Carbs: 48g | Fat: 14g

Suitable for Gluten Free Diet, High Fibre Diet, High Protein Diet, Low Fat Diet, Low Glycaemic Diet, Plant-Based Protein, Vegetarian Diet

Serves: 2 |

Cook Time: 40 minutes

Ingredients

2 large red peppers, halved lengthways and deseeded
150g green or puy lentils, rinsed
400g tin chopped tomatoes
1 small onion, finely diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
2 tablespoons olive oil
60g feta cheese, crumbled
Small handful fresh parsley, chopped
Salt and black pepper
Lemon wedges to serve

Directions

CONVENTIONAL METHOD

Preheat oven to 200°C (180°C fan)/Gas Mark 6.
Cook lentils according to packet instructions until tender. Drain and set aside.
Meanwhile heat olive oil in a pan over medium heat. Add onion and cook for 5 minutes until softened.
Add garlic, cumin, paprika, and oregano. Cook for 1 minute.
Add chopped tomatoes and cooked lentils. Simmer for 8-10 minutes until slightly thickened. Season with salt and pepper.
Place pepper halves cut-side up on a lined baking tray. Season lightly with salt and pepper.
Fill each pepper generously with the lentil mixture. Scatter feta over the top.
Bake for 20-25 minutes until peppers are tender and feta is golden.
Scatter fresh parsley over the top. Serve with lemon wedges.

THERMOMIX METHOD

Preheat oven to 200°C (180°C fan)/Gas Mark 6.
Cook lentils according to packet instructions. Drain and set aside.
Add onion and garlic to Thermomix bowl. Chop 5 sec/speed 5. Scrape down sides.
Add olive oil. Sauté 5 min/120°C/speed 1.
Add cumin, paprika, and oregano. Cook 1 min/100°C/speed 1.
Add chopped tomatoes and cooked lentils. Cook 10 min/100°C/reverse/speed 1 until slightly thickened. Season with salt and pepper.
Place pepper halves cut-side up on a lined baking tray. Fill generously with Thermomix lentil mixture. Scatter feta over the top.
Bake for 20-25 minutes until peppers are tender and feta is golden.
Scatter fresh parsley over the top. Serve with lemon wedges.