Stuffed peppers with lentils and rice

Ingredients (serves 4)

• Bell pepper (4–5 peppers)800 g
• Red lentils (dry)120 g
• Rice (dry)120 g
• Onion100 g
• Carrot100 g
• Tinned tomatoes400 g
• Olive oil15 g

Also: Garlic, oregano, parsley, salt, pepper, water

Method

1. Get ready: finely chop the onion and 2 garlic cloves and grate the carrot. Rinse the lentils (120 g) and rice (120 g).
2. Cover the lentils and rice with 500 ml water, season lightly with salt and cook over medium heat for 10 min – they should stay half-cooked. Drain.
3. Meanwhile, heat the oil (15 g) in a frying pan over medium heat and fry the onion, carrot and garlic for 5 min, until soft. Turn the oven on to 190 °C to heat up (about 10 min).
4. Mix the lentils, rice, fried vegetables and half the tomatoes (200 g). Season with oregano, pepper and a little salt.
5. Wash the peppers (800 g), halve them lengthways and remove the seeds. Stuff them with the filling and stand them snugly side by side in a baking dish.
6. Mix the remaining tomatoes with 100 ml water and pour around the peppers. Bake at 190 °C for 35 min, until the peppers are soft and the rice in the filling is tender.
7. Sprinkle with parsley and serve. Cool any leftovers within 2 hours and keep in the fridge for up to 3 days.