Vegetarian Stuffed Bell Peppers

Ingredients

• 2 shallots
• 2 Garlic cloves
• 20 g ginger root
• 4 tbsp olive oil
• 125 g yellow lentils
• 400 ml Vegetable broth
• 0.5 red bell pepper
• 0.5 zucchini (150 g)
• 250 g plum tomatoes
• 6 basil leaves
• 4 yellow bell peppers
• Salt
• Pepper
• 2.5 tbsp white balsamic vinegar
• 1 tsp raw cane sugar
• Cayenne pepper

Instructions

1. 1.

   Peel and finely chop the shallots, garlic, and ginger. Heat 2 tbsp of oil in a pot. Sauté the shallots, garlic, and ginger for 4 minutes over medium heat. Rinse the lentils, drain them, and add to the pot. Pour in the broth, bring to a boil, then cover and simmer on low heat for 15 minutes.

2. 2.

   Meanwhile, peel and wash the red bell pepper and zucchini. Cut them into cubes. Clean the tomatoes, remove stems, quarter them, seed them, and cube them as well. Wash the basil and slice it into thin strips. Wash the yellow bell peppers, cut them lengthwise but not all the way through, remove the membranes and seeds, and season the insides with salt and pepper.

3. 3.

   Heat the remaining oil in a pan. Sauté the red bell pepper and zucchini cubes over medium heat for 5 minutes. Mix in half of the lentils and season to taste. Fill the yellow bell peppers with this mixture, place them on a baking sheet lined with parchment paper, and bake at 200°C (180°C fan) for 15–20 minutes.

4. 4.

   In the meantime, mix the remaining lentils with tomatoes and season with vinegar, salt, 1 tsp sugar, and cayenne pepper. Fold in 2/3 of the basil. Arrange the stuffed bell peppers on top of the lentil mixture and garnish with the leftover basil strips.