Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 6 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 6 red capsicums, tops removed and reserved, deseeded
- 1 brown onion, finely chopped
- 5milliliter virgin olive oil spray
- 2teaspoons ground cumin
- 1teaspoons dried oregano
- 3teaspoons mild paprika
- 400grams lentils, rinsed, drained
- 40grams feta
- 120grams baby spinach leaves
- 400grams plant based mince
- 1tablespoons olive oil
- 3 cloves garlic, crushed
Method
Step 1 of 4
Preheat a barbecue grill on high heat. Spray capsicums and tops with oil. Cook, turning, for 12-15 minutes or until tender. Set aside.
Step 2 of 4
Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion and garlic, stirring, for 5 minutes or until onion softens. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.
Step 3 of 4
Add paprika, cumin and oregano and cook, stirring, for 1 minute or until fragrant. Add lentils and spinach and cook, stirring, for 2 minutes or until wilted and heated through. Remove from heat. Season.
Step 4 of 4
Spoon mince mixture evenly between capsicums. Crumble over feta and top with lids. Serve.
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