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Lentil Stuffed Peppers

Lentil Stuffed Peppers

Ingredients

  • 9 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

Preparation

Cut leek into cubes and grind cauliflower on large. On a little oil fry leek, add lentil and briefly fry. Continue cooking adding water until lentil softened. Add grated cauliflower, pour a bit of tomato juice and spice per taste. Cook on moderate temperature for another ten minutes. Scoop out peppers and remove the ribs and seeds. Stuff peppers with prepared filling and close with cherry tomato. Arrange stuffed peppers in greased baking dish and pour remaining tomato juice and water on them. Cover with foil and bake in preheated oven 40 minutes. Then remove foil and continue baking for another 20 minutes.

This dish is allowed only if you’re in non-restriction period.

Lentil Stuffed Peppers

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