This recipe is one of my favourites. The lentil sauce has a lovely rich, spicy flavour which compliments the goats feta and pecorino cheese really well. The peppers are quite filling so one per person tends to be enough. You can also make extra to take into work to enjoy for lunch the next day. The recipe is gluten free and vegetarian.
Ingredients – makes four stuffed peppers (capsicum)
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
2/3 cup of dried lentils (can also use one 400g can of brown lentils)
100g of goats feta, crumbled
20g organic pecorino, grated
Set the oven temperature to 160C. Wash the peppers, chop the tops off, scoop out the insides and set aside on a backing dish. If using dried lentils, soak, drain, rinse and cook as per packet instructions.
Add the coconut oil to a large pan and saute the onions, garlic, ginger & celery for a few 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 before adding the lentils. Cook for a further 5 more minutes before spooning the mixture into the capsicums. Cover the sauce with crumbled feta and grated pecorino before replacing the tops of the peppers.
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.
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