Lentil stuffed Red Peppers

Lentil peppers

One of my favourite Mediterranean meals with a healthy twist. They usually uses feta cheese or white rice to stuff the peppers in Greece but here I offer an alternative-lentils 🙂

You will need:

200g red split lentils

2 tbs virgin olive oil

1 onion chopped

1 small carrot, grated

3 garlic cloves chopped

1 small courgette chopped

400g of tinned tomatoes

125ml of swiss boulion veg stock or similar (yeast free)

1/4 rosemary

1/4 oregano

1 tbs dried thyme

100g of spinache

1tbs fresh parsly

4 red peppers halved and cleaned

1/2 a lemon (juice only)


Pre heat oven to 200′

Cover lentils with water and bring to the boil. Then simmer for 20 minutes.Drain and set aside

Heat oil in a pan, add onions,carrots,garlic and courgette. saute for few mins.Add in tomatoes, herbs and liquid stock

Remove pan from heat and add in spinach and cooked lentils. Add salt and pepper to your own taste.

Place peppers on oiled baking tray. Stuff them with mixture and squeeze on lemon juice

For a crunchy topping finely chop some oat cakes and thyme and sprinkle over. Add this once the peppers are cooked and pop them back in oven for 10 mins

Enjoy al fresco preferably in a sunny location 🙂