Stuffed Bell Peppers With Lentils and Goat's Cheese

"Came accros this recipe on Riverford Organic Vegetable Box website - whilst looking for new ways to cook with goats cheese. 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."
 
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Ready In:
40mins
Ingredients:
8
Serves:
2-4
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ingredients

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directions

  • Cook the lentils in boiling water for 12 minutes until tender. Drain.
  • 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.
  • 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.
  • Spoon the filling evenly in to the pepper halves. Grill under moderate heat for 2 minutes until the filling is golden.
  • Garnish with basil sprigs and serve hot, with a tomato and onion salad.

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Reviews

  1. used dill in it and green bell pepper. tasty.
     
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