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Tonight we had friends over for dinner, it was so great to hang with a couple of my fav ladies. I served these capsicums along with some creamy Dairy Free Dijon Scalloped Potatoes and a lil green salad. Nom!
Lentil-Stuffed Roasted Red Capsicums
What you need:
2 medium red capsicums, halved and with membranes and seeds removed
3 tsp olive oil
1 tsp cumin
1 tsp ground coriander
2 cloves garlic, crushed
1 small brown onion, chopped finely
1/4 cup vege stock
3/4 cup brown lentils (cooked or canned)
3/4 cup canned chopped tomatoes
1 tbsp tomato paste
2 tbsp pine nuts
1/4 tsp sea salt
1/3 cup fresh coriander, chopped just before using
1 piece of wholemeal grain bread, well toasted and ripped into large pieces*
handful of pumpkin seeds
handful of sesame seeds
What to do:
Make topping by blending bread and seeds until the crumbs are as crumbly as you want ’em. Set aside until needed.
Place capsicum halves in a lightly oiled baking dish.
Heat oil briefly in a medium-hot frying pan. Add garlic, cumin and ground coriander, stirring constantly for 30 seconds. Add onion and cook for 2-3 minutes, stirring frequently, until onion begins to soften.
Stir in vege stock. Add lentils, tomatoes, tomato paste, pine nuts and sea salt. Mix well, reduce heat and simmer for 10 minutes, until liquid is reduced and sauce is thickened. Stir in coriander. Set aside.
Preheat oven to 180 C.
Spoon lentil mixture into capsicum halves until full. Sprinkle topping over each one. Season generously with black pepper.
Bake for 45 minutes. Stand 5 minutes before serving.
* gluten-free if you want/need 🙂