It’s getting autumnal – warm, comfort food is in order. Peppers are a regular part of the weekly shop in this house, raw or roasted, yellow orange or red but never green!
My stuffed peppers can be made ahead of time, either by making the filling in the slow cooker during the day then stuffing and baking later. Or you can make the filling on the stove top, stuff them and place in the fridge ready to go for the evening or the next day.
This recipe depends upon the size of your peppers mine probably does 6 large.
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Preheat oven to 220 degrees.
6 large bell peppers
500g of beef mince or veggie mince
100g of red lentils
1 red onion
2 cloves of garlic
Fresh thyme – dried won’t taste great in it.
Olive oil
Can of chopped tomatoes
3 tablespoons Tomato purée
Bouillon powder
500ml water
15 green olives – chopped
1 Mozzarella ball
Fry the onion and garlic until brown, then the mince, until it takes on some colour.
Chuck in all other Ingredients and cook until the water has absorbed into the lentils and they are cooked thoroughly.
Grab the peppers, push the stork into the pepper until it has disappeared inside itself, then chop the top section off.
Stuff all the filling inside, keep pressing down until full. Place the tops back on. Pull bits of mozzarella off and push into the hole.
Try and balance all peppers upright – then glug olive oil over.
Place in oven for around 45 mins – check after 30 minutes if you like them firmer , I like mine very cooked and squishy.
