Instructions

1. Preheat the oven to 180 C degrees.
2. Cut the red peppers in half, deseed them then brush with 1 tbsp of the oil. Put them in a roasting dish, facing upwards, then cover the dish and bake for about 30-45 minutes until tender.
3. Meanwhile, in a frying pan soften the onion in 1.5 tbsp oil. Pull off the heat.
4. Wash the lentil and put them in a pan of water. Add the bay leaf, bring to the boil then simmer for 15 minutes. Add the rice and half of the fried onions, then cook for 20 minutes longer, under cover. When the liquid is absorbed – the rice & lentils are tender, take off the heat and rest.
5. Return the remaining onions & oil to the frying pan and fry them over high temperature until brown and crispy. Transfer them to a plate, linen with paper kitchen towels.
6. Add the oil of fried onion oil to the rice. Stir in the grated lemon zest and parsley. Season with salt and pepper to taste.
7. Remove the baked pepper halves from the oven, then stuff them with the pilaf and garnish with the fried onion.