Stuffed Bell Peppers With Lentils and Goat's Cheese |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a easy and very tasty recipe and makes a change to stuffing peppers with the usual rice or cous cous. It is low fat and very filling good hot or cold. Ingredients:
225 g split red lentils |
1 garlic clove |
4 red peppers |
2 onions, peeled |
175 g celery |
1 tablespoon olive oil |
170 g fresh soft goat's cheese |
basil sprig, to garnish |
Directions:
1. Cook the lentils in boiling water for 12 minutes until tender. Drain.
2. Meanwhile, halve the pepper length wise and remove the core and seeds. Grill the pepper halves for 10 minutes, turning occasionally, until the skin is browned and the flesh softened.
3. Finely chop the onions, garlic and celery. Add olive oil in to the saucepan and sauté the onions, garlic and celery for 2 minutes. Stir in the cooked lentils. Add goat’s cheese stir until melted.
4. Spoon the filling evenly in to the pepper halves. Grill under moderate heat for 2 minutes until the filling is golden.
5. Garnish with basil sprigs and serve hot, with a tomato and onion salad.
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