Bell Peppers with Lentil Filling

Ingredients

• 300 g brown lentils
• 2 Tomatoes
• 2 Garlic cloves
• 20 g dried tomatoes
• 4 large green bell pepper halves
• 500 g passata
• 1 chili pepper
• 1 pinch raw cane sugar
• Salt
• 1 tsp hot paprika powder
• 1 tbsp White Wine Vinegar
• Pepper
• 2 sprigs parsley

Instructions

1. 1.

   Soak the lentils overnight covered with water. Drain and simmer with fresh water for about 40 minutes until tender.

2. 2.

   Meanwhile wash, quarter, seed and dice the tomatoes. Peel the garlic and finely chop it with the dried tomatoes.

3. 3.

   Wash the bell pepper halves, cut off the tops and set aside; remove seeds and white membranes.

4. 4.

   Add the passata to a pot. Wash, clean, finely chop the chili pepper and add it with the sugar to the passata. Season with salt and bring to a boil.

5. 5.

   Remove the lentils from the heat, mix in the fresh and dried tomatoes, garlic, paprika powder and vinegar, seasoning with salt and pepper.

6. 6.

   Fill the bell pepper halves with the lentil mixture. Place the stuffed peppers upright in the pot in the sauce so they don’t tip over. Replace the tops and simmer covered for about 20 minutes gently.

7. 7.

   Wash, dry shake and finely chop parsley.

8. 8.

   Taste the sauce with salt and pepper. Plate the peppers with sauce and sprinkle with parsley before serving.