Crispy Lentil & Mushroom Stuffed Peppers
Method
Roast the peppers: Preheat the oven to 200°C. Place the pepper halves cut-side up in a baking dish. Brush lightly with half the olive oil and season with salt and black pepper. Roast for 12 minutes until beginning to soften. 2. Make the filling: Heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and mushrooms and cook for 5–6 minutes until the mushrooms are deeply browned and their moisture has evaporated. Add the garlic, tomato paste, smoked paprika, cumin and oregano. Cook for 30 seconds. 3. Add the protein: Stir in the lentils and quinoa and cook for 3–4 minutes. Fold in the spinach and cook until just wilted. Remove from the heat and stir in the lemon juice and parsley. 4. Stuff the peppers: Divide the filling between the roasted pepper halves. Sprinkle with feta and pumpkin seeds. 5. Bake: Return to the oven for 15–18 minutes until the peppers are tender and the topping is golden. Serve warm.
Sweet roasted peppers are packed with a savoury filling of crispy-edged mushrooms, earthy lentils, quinoa and spinach. Pumpkin seeds add extra crunch, while a small amount of feta brings a creamy salty finish. It is colourful, satisfying and substantial enough to serve as a main course.
Nutrition Facts
Per recipe
