Double Tomato and Lentil-Stuffed Capsicums
Fab for feeding a crowd, these colourful stuffed peppers are packed with protein and delicious served with crusty bread, wholewheat couscous or other cooked grains.
Preheat the oven to 200°C/400°F/gas mark 6. Cut the capsicums in half from stem to base, cutting right through the stem, leaving it attached. Carve out the seeds and membranes and discard. Lay the capsicum halves cut-side up in a baking dish.
Place the cooked lentils in a bowl. Add the garlic, sundried tomatoes, 4 leaves of torn basil, salt, pepper, 2 tablespoons of the oil and 2 teaspoons of balsamic. Mix very thoroughly, then divide the mixture amongst the capsicum halves, ﬁlling them equally. Gently press the surface to compact the ﬁlling.
Place the cherry tomato halves or tomato slices over the lentils to cover as much as possible. Top with another torn basil leaf, ½ tablespoon of oil each and ½ teaspoon balsamic, and season with salt and pepper. Arrange the capsicums so they sit as level as possible to keep the juices in while baking – it might help to nestle them together.
Bake for 30–35 minutes, until the capsicums are very soft and sizzling. Serve hot, warm or at room temperature, with any pan juices poured over.
Note: These are fab for feeding a crowd. The recipe can be easily multiplied, and they look lovely en masse on a serving platter. They also keep well, cooled and refrigerated, for up to 3 days.
Recipe from SuperVeg by Celia Brooks (Murdoch Books, £16.99). Photography by Jean Cazals.