Lentil Stuffed Peppers
6 Bullhorn peppers - gutted
1/2 cup of cooked rice
3 Tbls olive oil
1/2 onion finely chopped
3 garlic cloves, choppped
1/2 tps red chilli flakes
400g can peeled tomatoes, chopped
2 Tbls flat parsley, chopped
2 Tbls basil, chopped
1 cup dried lentils (brown or green)
2 cups vegetable stock (add an extra tsp of stock powder)
1/4 tsp salt
Heat oil in a large saucepan for 1 min and cook onion and garlic for 4 mins on a medium heat until clear.
Add chilli, tomatoes, parsley & basil and cook for 3 minutes.
Add lentils, stock and salt.
Cover and bring to boil.
Turn the heat down and simmer for 25 mins, stirring occasionally.
Once cooked place half othe mixture into a blender and pulse 5 times.
Return to heat and add rice.
Cook through for another 5 minute on a medium heat (or until lentils are soft).
Roast Capsicum Sauce/Soup
4 red capsicums (peppers), halved and seeded
8 tomatoes, halved and seeded
olive oil for brushing
3 cups vegetable stock
2 Tbls basil, shredded
corn flour to thicken
salt and pepper to taste
Preheat oven to 200C.
Place capsicums on a baking tray skin side up and brush with oil.
On a separate tray place tomatoes flesh side up and brush with oil.
Bake for 40 minutes or until capsicum skins are black and tomatoes are soft.
Place the capsicums in a plastic bag, tie the top and leave for 5 mintues, then peel away the skins.
Place capsicum flesh and tomatoes in a food processor or blender and blitz with a small amount of the stock until smooth.
Place mixture in a saucepan with the remaining stock and stir over a medium heat until hot.
Whisk in 2 tsp corn flour and wait for mixture to thicken. If you would like it thicker add more corn flour.
Stir through basil and pour over Stuffed Peppers.
NB: If you want this as a soup just omit the corn flour and do not deseed the tomato.