Stuffed peppers with lentils and feta
Pepper halves filled with red lentils and bulgur in a spiced tomato sauce, baked with feta on top and served with a crisp salad. The classic filling is minced beef and pork with grated cheese, and rice with olives and nuts is a common vegetarian alternative.
- 40 minTime
- 21 minHands-on
- 4Portions
- ≈ 34 krper portion
- 390kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 2 clovesGarlic
- 1 tbspOlive oil
- 1 tspCumin
- 1 tspPaprika
- 1 ½ dlRed lentils
- 1 dlBulgur wheat
- 400 gCrushed tomatoes
- ≈ 2 dlWater
- 1 cubeVegetable stock
- to tasteSalt
- to tasteBlack pepper
- 4Bell peppers, large, red or yellow
- 3 ½ tbspParsley
- 100 gFeta
On the side
- ½Lettuce
- ½Cucumber
- 200 gCherry tomato
- ½Lemon
Method
- Heat the oven to 225 °C. Peel and chop the onion and garlic and fry them in the oil in a saucepan over a medium heat for 3 minutes. Stir in the cumin and paprika.
- Rinse the lentils and add them to the pan with the bulgur, crushed tomatoes and water. Crumble in the stock cube and bring to the boil.
- Simmer the filling, covered, for about 12 minutes, until the lentils and bulgur are tender and the filling is thick. Stir now and then and season with salt and pepper.
- Halve the peppers lengthways, remove the seeds and lay the halves cut side up in an ovenproof dish.
- Pre-bake the peppers in the middle of the oven for about 8 minutes, so they start to soften.
- Chop the parsley and stir it into the filling. Spoon the filling into the pepper halves and crumble the feta over.
- Bake in the middle of the oven for about 15 minutes, until the peppers are tender and the cheese has taken on a little colour.
- Rinse and shred the lettuce, slice the cucumber and halve the tomatoes. Mix in a bowl and squeeze over a little lemon.
- Serve the stuffed peppers with the salad.
The cost is estimated from Swedish grocery prices.
