In the summer I had my first family holiday as a vegetarian and my dads wife came up with some really delicious peppers stuffed with lentils and vegetables! I’d always stuffed peppers with rice or cous cous but had never thought to use lentils so I have to credit her with this brilliant idea! I love brown/ green lentils they taste so savoury and I have freshened them up with some parsley and lemon juice! This is a really simple recipe which tastes great! I served it up with some salad but it would also go lovely with a rich tomatoey sauce or some steamed greens!
Serves 2 as a main course (2 peppers each)
2 Garlic Cloves
1 Celery Stick
Bunch of Parsley
Oh and of course 4 Peppers (any colour will work)
Cook the lentils in the vegetable stock for 40 minutes on a medium heat. You can buy canned lentils for this if you want to skip that step and they will still work perfectly fine although I find cooking them in the stock will create a greater depth of flavour.
Whilst the lentils are cooking finely chop the onion, celery and crush the garlic then soften them in a little oil in a frying pan for 5-7 minutes. Add the sliced courgette, raisins and chopped parsley stalks (reserve the leaves) and cook for a further 5 minutes then add the lemon juice, parsley leaves, lentils and stir untill warmed through.
Chop the top off the pepper and remove the seeds and any white pith from inside. Be careful not to cut through the skin! Fill the peppers with the lentil mixture then put the top back on the pepper and stand on a baking tray. You may need to slice a tiny bit off the bottom to make them stand upright but do not cut a hole in the bottom or the filling will all fall out!
Cook in the oven for 20 minutes at 190c