Stuffed Peppers with Lentils

Ingredients

• 125 g Basmati whole grain rice
• 2 shallots
• 1 clove garlic
• 2 tbsp olive oil
• 450 ml vegetable broth
• 75 g red lentils
• Salt
• Pepper
• 250 g mini mozzarella balls (45% fat in milk)
• 6 red bell peppers
• 1 tsp ground coriander
• 0.25 tsp ground cumin
• Cayenne pepper
• 1 tbsp Lemon Juice
• 150 ml crushed tomatoes
• nutmeg
• 2 tbsp roasted sunflower seeds (30 g)
• 5 g Basil (1 handful)

Instructions

1. 1.

   Rinse the rice in a sieve. Peel and finely dice the shallots and garlic.

2. 2.

   Heat 1 tbsp of oil in a pot. Sauté the shallots and garlic in it. Add the rice and cook for 1 minute. Add the vegetable broth and lentils, season with salt and pepper, and simmer for about 15 minutes over low heat, stirring occasionally. Remove the pot from the heat and set aside.

3. 3.

   In the meantime, slice the mozzarella. Wash the bell peppers, cut them lengthwise, and remove the seeds and white membranes.

4. 4.

   Season the rice mixture with coriander, cumin, cayenne pepper, and lemon juice. Fill the pepper halves with the rice mixture and top with mozzarella slices.

5. 5.

   Pour the crushed tomatoes into a large baking dish and season with salt, pepper, and freshly grated nutmeg. Place the peppers in the dish and bake in a preheated oven at 200 °C (180 °C fan; Gas: Mark 3) for 25 minutes, or until golden brown. Serve sprinkled with sunflower seeds and basil.