Description

STUFFED BAKED PEPPER VEGETARIAN
Ingredients provided:
• Green bell pepper
• Onion
• Garlic
• Brown rice
• Lentils
• Canned tomato
• Tomato puree
• Bay leaves
• Baked beans
• Cheddar
Ingredients from own souce:
• Salt and pepper and paprika or hot spice of your choice
• Oil
• Sugar
• Hot water
Equipment required:
• Deep pan with lid
• Chopping board and sharp knife
• Lined baking sheet
• Rack with dripping tray
• Spoon
• Grater
• Heatproof serving plate
Instructions:
• Dice or finely slice the onion and crush the garlic.
• Heat some oil in the pan on medium high heat and fry the onion and garlic 5 minutes.
• Add the rice and lentils, canned tomato, tomato puree and bay leaves, salt and pepper, hot spice and some sugar and stir through.
• Add hot water to cover, reduce heat, put the lid on and let simmer 20 minutes. Remove the lid, add water again to cover and let simmer another 20 minutes or until all liquid has been absorbed.
• While the rice is cooking, set the oven to 200°C, half the pepper lengthwise and scoop out the seeds and pith with a spoon.
• Place the pepper cut side up on the lined baking sheet, season with salt and pepper, drizzle with oil and bake 10 minutes.
• Remove from the oven and invert on the rack over the dripping tray. Don’t shut the oven off.
• Add the baked beans to the rice and lentils and stir through.
• Place the pepper halves cut side up on the serving platter and spoon the rice and bean mixure inside.
• Grate the cheddar over and return to the oven to melt the cheese.