This recipe makes enough filling for at least 4 pepper halves.
- 2 peppers (to fill/stuff)
- 1 pepper, chopped into small pieces for the filling (all of the peppers can be any colour)
- 1 half tin of tomatoes
- 50g red lentils (the kind you don't have to pre-soak overnight)
- 25g dry rice (white or wholemeal, though white will cook faster)
- 50g carrot, chopped into tiny pieces
- 1 shallot, chopped into tiny pieces
- 1 crushed garlic
- half a fresh chilli, red or green, with the seeds removed (or a whole chilli if you like)
- 1 vegetable stock cube
- pinch of salt and pepper
- a small amount of cooking oil
- Chop the three peppers in half lengthways and remove the seeds. Put 4 of the 6 halves aside as you will be wanting to fill these later. With the remaining 2 halves, cut them into tiny pieces.
- Chop the remaining dry ingredients so that they are ready to go. Wash your hands afterwards (chillies are dangerous beasts...).
- Fry the shallot and garlic lightly before adding the rest of the dry ingredients. Don't cook these on too high a heat as they will be going in the oven afterwards. Speaking of which, put the oven on a high heat (180-200C).
- Fry lightly for 5-10 mins and then add the tomatoes. Fry for a further 5 mins on a low heat. *Remove the mixture from the heat and put the 4 pepper halves that you reserved earlier into an oven-proof dish. Carefully spoon the mixture into the peppers. If you have any mixture left, it makes an excellent pasta sauce, so make sure you have a freezer bag handy just in case.
- You can sprinkle cheese over this if you like, but it's by no means essential. Stick the peppers into the oven for 10 mins or so.
- Take the peppers out of the oven and enjoy! If you're going to eat them alone, I'd say 2 halves/1 whole stuffed pepper is enough for most people. If you're going to eat them with other stuff (I'd recommend new potatoes and perhaps more veg if you're really hungry), you just need one half.