Stuffed Peppers

Name: Stuffed Peppers
Ingredients: 2 None red bell peppers, halved lengthwise, seeds and pith removed; 2 None green bell peppers, halved lengthwise, seeds and pith removed; 2 tsp olive oil; 1 None medium onion, finely chopped; 3.5 oz wild rice and mushroom medley; 1/4 tsp dried thyme leaves; 1/2 None vegetable bouillon cube, crushed; 1 (13.5 oz) can brown lentils, rinsed; 1 1/3 cups baby spinach, roughly chopped; 1/3 cup walnuts, chopped; 3 oz feta cheese, crumbled; 1/4 cup sour cream; None None mixed greens, to serve

13 ingredients

3 steps

Ingredients

2 None red bell peppers, halved lengthwise, seeds and pith removed
2 None green bell peppers, halved lengthwise, seeds and pith removed
2 tsp olive oil
1 None medium onion, finely chopped
3.5 oz wild rice and mushroom medley
1/4 tsp dried thyme leaves
1/2 None vegetable bouillon cube, crushed
1 (13.5 oz) can brown lentils, rinsed
1 1/3 cups baby spinach, roughly chopped
1/3 cup walnuts, chopped
3 oz feta cheese, crumbled
1/4 cup sour cream
None None mixed greens, to serve

Directions

1

Preheat oven to 350°F. Line a baking tray with parchment paper. Lightly coat peppers in oil then place on baking tray.
2

Heat oil over medium heat. Add onion and cook, stirring, for 5 mins, or until soft. Add rice, thyme and powdered bouillon cube. Add 3/4 cup water. Bring to a boil, reduce heat and simmer, covered, for 12 mins, or until rice is tender. Remove from heat.
3

Add lentils and spinach. Cover and set aside for 5 mins. Add walnuts then season. Fill peppers with filling. Top with feta cheese and bake for 35 mins, or until peppers are tender. Serve with sour cream and mixed greens.