Spiced Lentil Stuffed Capsicums (Bell Peppers)

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Spiced Lentil Stuffed Capsicums (Bell Peppers)

 

 

4 medium red capsicums (bell peppers) (see Note)

20 g (3/4 oz) vegan margarine

1 stick celery, trimmed, thinly sliced

1 leek, trimmed, thinly sliced

2 garlic cloves, crushed

3 teaspoons ground cumin

1 teaspoon ground coriander

400 g (14 oz) can brown lentils, drained, rinsed

400 g (14 oz) can diced tomatoes

1 teaspoon vegetable stock powder

1/3 cup fresh flat-leaf parsley leaves, chopped

3 teaspoons olive oil

plain soy yoghurt, to serve

 

 

1. Preheat oven to 180 C (350 F).

 

2. Line a roasting pan with non-stick baking paper.

 

3. Slice tops from capsicums (bell peppers). Reserve tops. Scoop out

seeds and membrane. Stand capsicums (bell peppers) in prepared pan.

 

4. Melt margarine in a non-stick frying pan over medium heat. Add

celery and leek. Cook, stirring, for 3 to 5 minutes or until light

golden.

 

5. Add garlic, cumin and coriander. Cook for 1 to 2 minutes or until

aromatic.

 

6. Add lentils, tomatoes, stock powder and 1/2 cup cold water. Reduce

heat to low and simmer for 5 to 10 minutes or until sauce thickens.

Remove from heat.

 

7. Add parsley and season with salt and pepper.

 

8. Spoon warm lentil mixture into capsicums (bell peppers). Place

capsicum (bell pepper) tops over filling. Drizzle with oil.

 

9. Bake for 45 to 50 minutes or until capsicums (bell peppers) have

softened and skins begin to blister.

 

10. Place capsicums (bell peppers) on serving plates. Gently lift tops

and top each with a dollop of yoghurt. Replace tops and serve.

 

 

 

NOTE: Use short and wide capsicums (bell peppers) (rather than

slender), so they stand without falling over. You might also need to

trim the bases so they sit flat.

 

 

 

Serves 4.