Stuffed Bell Peppers with Corn and Lentils

Ingredients

• 200 g red lentils
• 1 Garlic clove
• 6 Spring Onions
• 4 tbsp olive oil
• 50 ml dry white wine
• 650 ml vegetable broth
• 4 large red bell peppers
• Salt
• 250 g corn kernels (canned)
• 20 g sun-dried tomatoes (in oil)
• oil (for the dish)
• 200 g grated cheese (e.g., Emmental or Gruyère)
• Cayenne pepper
• 1 tsp turmeric
• 1 tsp Sweet paprika powder

Instructions

1. 1.

   Wash lentils hot and drain in a sieve. Peel garlic and finely chop. Wash, trim, and slice 3-4 spring onions into rings. Sauté both in 2 tbsp oil, add lentils, deglaze with wine and 350 ml broth. Simmer about 8 minutes, then remove from heat.

2. 2.

   Wash peppers, trim, cut off the tops, remove seeds and white membranes, lightly salt inside. Heat remaining oil in a pot, briefly sear peppers all around, then set aside. Drain corn and chop sun-dried tomatoes into pieces.