After needing red peppers for another recipe, I had several of different colours left over (it was 80p for one red pepper in Asda or £1 for three!?). A quick look through the cupboards and I decided to make some stuffed peppers. This was a fast and easy recipe – I especially like the fact that these can be so easily frozen. These were very popular with my (ex)-vegetarian housemate, although I think if I were to make them again I would have them as a side dish to something meaty.
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1cm piece ginger, finely chopped
- 1 tsp tomato purée
- 1 tsp ground cumin
- 1 tsp garam masala
- 200g basmati rice
- 850ml vegetable stock
- 140g red lentils
- 200g bag spinach leaves, chopped
- handful mint leaves, chopped
- 8 peppers
- Heat oven to 180C/160C fan/gas mark 4.
- Heat the oil in a large saucepan with a lid. Add the onion, garlic and ginger, then gently cook for five mins until softened.
- Stir in the tomato purée and spices, and cook for one min more.
- Add the rice, stir to coat, then pour in the stock.
- Bring to the boil, tip in the lentils, cover with the lid and leave to cook over a low heat for fifteen mins, until the lentils and rice are cooked.
- Stir through the spinach and mint.
- Use a sharp knife to slice the top off each pepper. Cut out the middle stalk and scoop out any seeds. Carefully trim the bottoms slightly so they stand upright, but the filling won’t fall out. Fill each pepper with the rice mix and place the lid on top.
- Place the peppers on a lightly greased baking tray and cook for thirty mins or until the peppers have softened.
Original recipe taken from here.