Lentil and veggie stuffed capsicums

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Yields1 Serving
 5 -6 capsicums, halved and deseeded
 1 small diced brown onion
 1 tsp minced garlic
 200 g chopped mushrooms
 1 small diced eggplant
 1 tin of diced tomatoes
 1 tin of brown lentils
 1 tbsp each of cumin, zaatar, ground coriander and oregano (or your choice of herbs)
 100 crumbled feta (optional)
 ½ cup fresh parsley to serve
1

Preheat oven to 180C

2

Cook onion and garlic in frypan until brown

3

Add in all other ingredients except capsicums and cook until soft

4

Add the filling to halved capsicums and place in a baking dish

5

Cook in an oven at 180C for around 40-45 minutes

6

Top with extra feta and fresh parsley to serve

Ingredients

 5 -6 capsicums, halved and deseeded
 1 small diced brown onion
 1 tsp minced garlic
 200 g chopped mushrooms
 1 small diced eggplant
 1 tin of diced tomatoes
 1 tin of brown lentils
 1 tbsp each of cumin, zaatar, ground coriander and oregano (or your choice of herbs)
 100 crumbled feta (optional)
 ½ cup fresh parsley to serve

Directions

1

Preheat oven to 180C

2

Cook onion and garlic in frypan until brown

3

Add in all other ingredients except capsicums and cook until soft

4

Add the filling to halved capsicums and place in a baking dish

5

Cook in an oven at 180C for around 40-45 minutes

6

Top with extra feta and fresh parsley to serve

Lentil and veggie stuffed capsicums