Lentil stuffed ramiro peppers

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  • Level:Medium
  • Prep time:10 minutes
  • Cook time:20 minutes
  • Servings:4

Ingredients

  • 1 tsp. ghee or coconut oil
  • ½ a medium sized white onion, finely chopped
  • ¼ cup zucchini, finely chopped
  • 8 cherry tomatoes, halved
  • 3.5 oz. chopped tinned tomatoes
  • 2 garlic cloves, finely chopped
  • ½ tsp. Italian seasoning
  • ½ tsp. dried basil
  • a pinch of salt and pepper
  • 1 cup cooked red lentils
  • 1 Tbsp. flaked almonds
  • 1 small handful cilantro, finely chopped
  • 2 large red Ramiro peppers
  • ½ cup Feta cheese (or use dairy free cheese if preferred), crumbled

Directions

  1. Preheat oven to 180˚C/350˚F.
  2. Melt the ghee / oil in a frying pan over a medium heat. Add the onion and sauté for 2-3
    minutes, stirring until soft.
  3. Add the zucchini and sauté for 2-3 minutes, stirring until soft.
  4. Add the cherry tomatoes and sauté for 2 minutes, stirring occasionally.
  5. Add the tinned tomatoes and cook for 2 minutes, stirring occasionally.
  6. Add the garlic and cook for 2 minutes, stirring occasionally.
  7. Add the Italian seasoning, basil, salt and pepper and stir. Add the cooked lentils, stir well
    and cook for 2 minutes, stirring occasionally.
  8. Remove pan from heat and stir in the flaked almonds and cilantro.
  9. Cut the Ramiro peppers in half lengthways. Remove the seeds and pith and discard.
  10. Line an oven tray with foil and place the peppers on the tray, skin side facing down.
  11. Spoon the mixture into the peppers, until all used up.
  12. Crumbled the Feta cheese over the peppers.
  13. Bake for around 20 minutes, until the peppers are soft.
  14. Consume immediately.
  • Calories:147
  • Protein:7g
  • Fat:7g
  • Carbs:14g