Lentil and veggie stuffed capsicums
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