Posted on January 29, 2019 by Kate Halsall
I went vegetarian when I was 16 and vegan when I was 18. It wasn’t easy back then! Restaurants would literally serve mushroom risotto or stuffed peppers. So now, I really won’t eat them. To my horror, Mindful Chef sent me a recipe this week which is simple a new take on stuffed peppers. At first I was flatly refusing to make it. But then… slurp – it’s delicious! It is really easy to prepare and really tasty.
- 240g lentils (1 can drained)
- 200g passata
- 60g sundried tomatoes
- 30g pitted black olives
- 1 red pepper
- 1 yellow pepper
- 2 garlic cloves
- 4tsp ground almonds
- handful flat leaf parsley
- 1 tbsp oil
- Slice the peppers in half lengthways, remove the seeds and place on a baking tray. Drizzle with 1/2 tbsp oil and place in the oven for 15 mins.
- Finely chop the garlic, sundried tomatoes, olives and parsley.
- Heat a medium-sized pan with the other 1/2 tbsp of oil and add the lentils, passata, sundried tomatoes, black olives, and 3/4 of the parsley.
- Season and cook for 5 minutes until thickened.
- In a bowl, mix the ground almonds with salt and pepper and the left over parsley.
- Spoon the lentil mix into the peppers and sprinkle the almond mix over the top.
- Place back in the oven until the almond mix starts to turn golden.
No rice in sight! This recipe feeds 2 people. I served it with a side salad. It would make a nice starter or an accompaniment to a main dish. For another alternative stuffed pepper recipe just click here.