Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
15 Ingredients
Number of servings
6
- 2tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 1 tomato, finely chopped
- 3 cloves garlic, crushed
- 2teaspoons dried oregano
- 1teaspoons ground cinnamon
- 1 cup medium-grain rice
- 425grams no-added-salt lentils, rinsed, drained
- 1 1/4 cup salt-reduced vegetable stock
- 25grams parmesan, finely grated
- 1teaspoons dried mint
- 1/2 lemon, juiced
- 6 red capsicums
- 1/4 bunch continental parsley, leaves picked, finely chopped
- 1 cup Greek-style yoghurt
Description
Kickstart the week with this versatile dish. These roasted capsicums are stuffed with a fragrant lentil mixture, but you can make it again with another filling to shake things up.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced.
Step 2 of 3
Heat half of the oil in a medium saucepan over medium heat. Add onion. Cook for 5 minutes, or until softened. Add tomato, garlic, oregano and cinnamon. Cook for 2 minutes, or until fragrant. Add rice and lentils and stir to coat. Add stock and bring to the boil. Reduce heat to low and simmer for 12 minutes, or until rice begins to soften. Remove from heat. Add parmesan, mint and lemon juice. Season. Stir to combine.
Step 3 of 3
Slice tops off capsicums and reserve. Remove and discard seeds and membrane. Spoon rice mixture into capsicums and place in a baking dish. (The capsicums should fit snugly.) Top with capsicum tops. Drizzle with remaining oil. Add half cup water to baking dish. Bake for 40 minutes, or until capsicums are tender. Sprinkle with parsley. Serve with yoghurt.
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