Lentil and veggie stuffed capsicums

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

Preheat oven to 180C

Cook onion and garlic in frypan until brown

Add in all other ingredients except capsicums and cook until soft

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

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

Top with extra feta and fresh parsley to serve