Tuesday, July 12, 2011

Lentil stuffed sweet peppers

Based on 'A lentil stuffing for a cheap supper' recipe by Nick Slater in Tender, p 289.

Serves 4-6 people.

200g green/brown lentils,
1 sweet pepper per person,
2 large garlic cloves, finely chopped
1 onion, chopped
6 medium tomatoes, chopped
1 tsp sweet paprika,
2 tsps hot paprika,
Olive oil.

Preheat the oven to 180°C

Note: If you are using dried lentils be prepared to allow 30-40 minutes for them to cook and thus time when you heat your oven accordingly. If you want to save yourself sometime, get tinned lentils. They are honestly just as good and make for a wonderful time saver! 

If you are using dried lentils, bring a pan of water to the boil to cook the lentils. Add them to the boiling water and leave to simmer. While the lentils bubble away, next it's time to turn our attention to preparing the peppers. Rinse and dry them before removing a section from the side of the pepper which isn't a complete half, but gives you enough room to put the stuffing in. I also scooped out the seeds with a teaspoon so my peppers looked like this;

Back to the preparing the lentil stuffing. Soften the onions and the garlic in a pot with some olive oil. If you want you can remove the skins of the chopped tomatoes before adding them to soften with the onions and garlic. You can do this by dunking the whole tomato (before you chop it) into a pot of boiling water for a few seconds, remove, allow to cool then peel the skin off. Whether peeled or unpeeled, add your tomatoes to the pot and allow them to cook down into a soft mushy mass. Sprinkle in the hot and sweet paprika, followed by a generous glug of olive oil and stir the mixture well. 

When the lentils are (finally) softened, drain them then add them to the pot with the softened onions, tomatoes and all that. Season well with salt and pepper before stirring. Lastly, spoon the mixture into the sweet peppers and cook them in the oven for 20-30 minutes. 

Before going in the oven...

...after coming out of the oven

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