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Roasted pepper stuffed with lentil and onion pilaf

This Roasted pepper stuffed with lentil and onion pilaf is very filling, so ideal for a vegans as a main meal. Alternatively, you can serve it as side dish with grilled meat, baked sausages or fish.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 55 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 red bell peppers
  • 4 tbsp olive oil
  • 1 large onion thinly sliced
  • 50 g green lentils
  • 1 bay leaf
  • 250 ml water
  • 50 g brown rice Basmati
  • 1 organic lemon zested
  • Salt&pepper

Method
 

  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.