I made mine red, I made mine red & yellow... choose the colour or add green and mix the three. Ring the changes with the stuffing, meat, lentils, rice, couscous...This is very easy, a delicious summer lunch and can be made ahead of time and frozen.
Ingredients:
- 4 to 6 peppers depending on size
- 400g cooked lentils
- 1 cup cooked quinoa (or rice or bulgur)
- 1 small aubergine, cut into small cubes
- 1 small red pepper, finely chopped
- 1 onion
- 1 shallot or small leek
- 1 tin of tomato puree
- 1T tomato paste
- 1 small glass of red wine
- 3 or 4 cloves of garlic, minced
- 2t yummy spice mix
- 1/2t cumin
- 1/2 oregano
- Breadcrumbs and parmesan cheese for the topping
Method:
Finely chop the onion and shallot. In a cast iron pot, gently heat shine cooking oil and lightly fry the onions and shallot. When they are soft, add all the spices. If the pot becomes too dry, tip in some wine.
Add the red pepper and aubergine and cook for about 5 to 8 minutes. Add the lentils, the tomato puree and paste. Stir well then add the rest of the red wine, a little water if needed. Simmer for about 10 minutes. Then add the quinoa and minced garlic. Adjust seasoning and leave to rest.
In the meantime, wash the peppers, cut off the tops, reserve.
Lightly oil a baking dish. Place the peppers upright. Spoon some mixture into each pepper, filling to the top. If the peppers are very large, you can opt for slicing in half lengthwise, remove the pith and fill as per photo above.Sprinkle generously with the breadcrumbs and grated parmesan, if you don't have parmesan sub with any grated cheese. Cover with the tops, place at an angle to allow the topping to brown or place aside in the dish.
Bake at 180° for about 30 minutes or until peppers are cooked through.
Serve with a green salad.
