Stuffed Peppers

Image by Sigmund

Ingredients – Serves 4

2 Bell peppers cut in half down the middle and de-seeded

1 small red onion chopped finely 

100g mushrooms sliced thin

400g chopped tomatoes

150g red lentils

1 tsp Worcestershire sauce

1 tsp honey

1 tsp paprika

1 tsp garlic granules

1 tsp mixed herbs

Half a vegetable stock cube - mixed with 500ml water

50 g cashew nuts crushed

25 mixed seeds

120g light cheese (30g per portion)

Cooking spray


  1. Pre heat the oven to 180'C

  2. Place your bell pepper halves on a microwaveable plate and microwave for 4-5 minutes until they are slightly soft

  3. Warm up a large frying pan, spray with cooking spray and add the onion - cook until soft

  4. Add the mushrooms - cook until soft and then add all the herbs and spices

  5. Add the tinned tomatoes, honey and lentils and stock - simmer until lentils have soaked up the water and are soft.

  6. Add the lentil mixture equally between the peppers

  7. Sprinkle each with the nuts, seeds and cheese

  8. Cook for 30 minutes until cheese is melted



Perfect side to most dishes.  I love this with the griddled chicken or pork skewers.

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