John Myers
Stuffed Peppers with Lentils
The perfect stuffed peppers with lentils recipe with a picture and simple step-by-step instructions.
- 3 Spring onions
- 4 tbsp Olive oil
- 200 g Lentils red
- 50 ml White wine
- 400 ml Vegetable broth
- 4 size Red peppers
- Salt
- 1 small can Corn
- 20 g Tomatoes dried in oil
- 200 g Mixed minced meat
- 200 g Grated Emmental
- Cayenn pepper, turmeric, paprika powder
- 100 ml Vegetable broth
- Clean the spring onions and cut into rings, sauté in 2 tablespoons of oil. Add the lentils, deglaze with the wine and stock and cook for approx. 10-12 minutes.
- Wash the peppers, cut off the lid and core. Season the peppers inside with salt and fry all over in the remaining oil. Let the corn drain and the dr. Finely dice tomatoes.
- Preheat the oven to 180 C – convection. Mix the mince, lentils, corn, tomatoes, 150 g cheese, salt and spices and pour into the pods, sprinkle with the rest of the cheese. Put the lid on and place in a greased baking dish. Pour 100 ml vegetable stock and bake for approx. 35-40 minutes.
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