Stuffed Peppers
Feb 04, 2025Time: 35 mins
Ingredients:
- 1 red & 1 yellow pepper
- 2 tbsp olive oil
- 1 small onion, diced
- 2 packets cauliflower rice
- 100 g lentils or couscous, pre cooked
- 2 garlic cloves, crushed
- Red chilli
- 1 tsp ground cumin
- 1 tsp ground coriander
- Coriander, 3 tbsp roughly chopped fresh
- 50g goats cheese cut into chunks
- Salt and pepper to taste
Method:
- Preheat the oven to 200C/400F/Gas 6. Meanwhile, cut the peppers in half from top to bottom and discard the seeds. Place, open-side up, on a baking tray (cut a sliver from the base if necessary to help them sit flat). Bake for 15 minutes
- .Add oil to a frying pan and sauté the onion over a medium heat, stirring regularly, for 4-5 minutes.
- Add the chilli, garlic, cumin and coriander and cook for a minute, stirring constantly. Add the cauliflower rice and lentils and cook for 3 minutes
- Add the coriander and season with a little salt and pepper. Mix together.
- Fill the peppers with the mixture. Dot with the cheese and return to the oven for 10 minutes, or until the peppers are softened and the filling is piping hot.
