Recipe: Spicy Lentil Stuffed Capsicums

Monday, 22 August 2016

I've been experimenting a little more lately when it comes to cooking. I've always loved to cook, but tend to lean more towards baking than cooking meals in general.

Recently though, I've been keen to try some healthier options when it comes to lunches and dinners. This one has fast become a favourite of mine, so I wanted to share it for you to all to enjoy! I found a similar recipe online and have since tweaked it and made some changes along the way to make it my own.

I have found these to be great for work lunches, as they freeze well and are great to pull out on days that I'm a little under-prepared for lunch.

I hope you will enjoy them too!

You will need:
6 capsicums
Cooking spray oil
3 tsp garlic infused olive oil
1 brown onion, diced
1 stick celery, chopped
2 cloves garlic
1 can diced tomatoes
1 can brown lentils
1 cup cooked rice
½ cup vegetable stock (I like to use Campbell's Real Stock)
1/3 cup fresh parsley
Spices of choice
Sour cream or yoghurt to serve (optional)
Steps: 

1.   Preheat oven to 180c.  Line or spray a baking tray or dish.  Cut the tops off capsicums and scrape out the seeds & membrane.


2.    Add 1 tsp garlic infused oil to fry pan. Add onion and celery, stirring for 3-5 mins or until just browned. Add in garlic and your choice of spices (I used a pinch of Cayenne Pepper, a tsp of Cumin and a little bit of Curry Powder).  Stir & cook for a further 1-2 minutes, adjusting the seasoning as you go.  Add in the lentils, tomatoes, rice and stock.  Reduce heat and simmer for 5-10 mins, stirring until sauce begins to thicken.  Season with salt, pepper and parsley.


3.    Spoon the mixture into the capsicums and place the tops back on.  Drizzle the remaining garlic oil over the capsicums. Bake for 45-50 mins, or until capsicum skin begins to blister and soften.



4.    Plate and serve with sour cream or yoghurt if desired.

 
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