Baked Stuffed Peppers

This colourful tasty vegetarian midweek lunch or supper is a great way to use up leftover brown rice. Serve with a crisp green salad. The recipe can be easily doubled.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 190 degrees/Gas Mark 5.

Step 2

Put the lentils in a small pan and cover with cold water. Bring to the boil on high heat and boil briskly for 10 minutes, turning the hob down a little to prevent the pan from boiling over. After 10 minutes turn off the heat and drain any remaining water. You do not want the lentils fully cooked at this stage. Set aside.

Step 3

While the lentils are cooking, heat the oil in a frying pan and fry the onion, garlic and mushrooms for about 10 minutes until the onion is softened. Set aside.

Step 4

To make the stuffing, mix the part-cooked lentils, rice, onion mixture, seeds, parsley and mozzarella together. Stir well and season with ground black pepper.

Step 5

Prepare the peppers by slicing them in half and removing the stalks, pith and seeds. Place the peppers cut side upwards on a baking sheet lined with baking paper. Fill the peppers with the stuffing mix.

Step 6

Bake the stuffed peppers in the oven for 30-40 minutes until the filling is starting to brown and the peppers are tender. Can be served hot or cold.