Stuffed Peppers With Lentils

Stuffed Peppers With Lentils


  • 9 green peppers
  • 1 leek
  • 200 g red lentils
  • 1 small cauliflower
  • 4 dl tomato juice without sugar
  • 50 g cherry tomato
  • sea salt
  • pepper
  • allowed oil for frying


Cut leek into cubes, separate cauliflower into florets and grate it. On a little oil fry leek, add lentils and briefly fry together. Continue frying while pouring water if necessary, until lentils softened. Add grated cauliflower pour a little of tomato juice and spices per your taste. Cook on moderate temperature for some ten minutes. Scoop out peppers (remove the stems and the ribs) and stuff them with prepared filling and close with cherry tomato. Arrange stuffed peppers in a greased baking dish and pour remaining tomato juice and water over the peppers to cover them. Cover with aluminium foil and bake in preheated oven 40 minutes. Then remove foil and continue baking for some 20 minutes.

Stuffed Peppers With Lentils

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