These lentil-stuffed peppers make a lovely option for your veggie course. The lentils are cooked simply with onion and tomato, then baked with peppers and cheese, combining the flavours wonderfully in a wholesome way. This recipe uses white Cheddar cheese, but you can use whichever kind you prefer.
1 cup boiled green lentils
2 tablespoons vegetable oil
1 medium red onion, finely chopped
Salt to taste
1 medium tomato, coarsely chopped
1 cup shredded sharp white
Cheddar cheese, divided
4 red peppers, halved lengthwise
through stem, ribs and seeds
removed
Preheat the oven to 350°F.
In a medium saucepan, heat the oil over medium-high heat. Add the onion and fry until browned, about 2 to 3 minutes. Add the cooked lentils and salt and cook for 2 to 3 minutes. Add the tomato, and cook, stirring frequently until the mixture becomes mushy and dry, about 3 to 4 minutes. Add half the cheese and cook for 2 minutes, till the cheese has melted.
Place the peppers in a large baking dish and fill them with the lentil mixture. Sprinkle the remaining cheese on top. Bake in the oven for 15 to 20 minutes, until the cheese is golden and melted and the peppers are very tender.
Serve immediately.