Stuffed Peppers

Name: Stuffed Peppers
Ingredients: 2 red bell peppers halved lengthwise, seeds and pith removed; 2 green bell peppers halved lengthwise, seeds and pith removed; 2 teaspoons olive oil; 1 onion medium, finely chopped; 3 1/2 ounces wild rice and mushroom medley; 1/4 teaspoon dried thyme leaves; 1/2 vegetable bouillon cube crushed; 13 1/2 ounces brown lentils rinsed; 1 1/3 cups baby spinach roughly chopped; 1/3 cup walnuts chopped; 3 ounces feta cheese crumbled; 1/4 cup sour cream; mixed greens to serve

13 ingredients

3 steps

Ingredients

2 red bell peppers halved lengthwise, seeds and pith removed
2 green bell peppers halved lengthwise, seeds and pith removed
2 teaspoons olive oil
1 onion medium, finely chopped
3 1/2 ounces wild rice and mushroom medley
1/4 teaspoon dried thyme leaves
1/2 vegetable bouillon cube crushed
13 1/2 ounces brown lentils rinsed
1 1/3 cups baby spinach roughly chopped
1/3 cup walnuts chopped
3 ounces feta cheese crumbled
1/4 cup sour cream
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.