John Myers
Ingredients for 4 servings:
- 1 small onion(s)
- 1 garlic clove(s)
- 1 tsp rapeseed oil
- 50 g wild rice mix (basmati wild rice mix)
- 50 g lentils, red
- 2 bell peppers, yellow
- 2 apricot(s), dried
- 100 g feta cheese
- salt and pepper
- Paprika powder
- ¼ bunch mint
- 200 ml vegetable stock
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
vegetarian, for a casserole dish or baking tray
Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). Peel the onion and garlic and dice them. Heat the oil in a pan and sauté them gently. Cook the rice mixture in salted water for about 15 minutes according to the package instructions. Cook the red lentils for about 10 minutes according to the package instructions, then drain both. Wash the peppers, halve them lengthwise, and remove the seeds, leaving the stems on. Cut the apricots into small cubes. Crumble the feta cheese and mix with the rice, lentils, apricots, onion, and garlic. Season with salt, pepper, and paprika. Pluck the mint leaves from the stems, chop, and fold in. Place the pepper halves in a baking dish and fill with the rice mixture. Pour in the broth. Steam the stuffed peppers in the hot oven on the middle rack for about 35 minutes. A herb yogurt dip goes well with it.
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