Stuffed peppers with tomato lentils and herby nooch breadcrumbs
Serves: 4 people
Prep & cooking time: 60 mins
This recipe brings together tender vegetables, a rich, savoury filling and a crisp, aromatic topping for a dish that’s simple, colourful and deeply satisfying.
Recipe tip: We used pine nuts in this recipe, but feel free to swap them by ground almonds. Or use any seeds instead for a nut free topping.
What you’ll need:
Ingredients:
4 large red or yellow peppers
1 tbsp olive oil
1 onion, finely diced
2 garlic cloves, crushed
1 tsp smoked paprika
1/2 tsp ground cumin
400g tin chopped tomatoes
250g cooked green or brown lentils
1 tbsp tomato purée
Salt and black pepper
Small handful fresh parsley, chopped
Breadcrumb topping:
60g breadcrumbs
50g of our nutritional yeast
30g pine nuts
1 tbsp fresh parsley, finely chopped
1 tsp dried oregano
Zest of 1 lemon
4 tbsp olive oil
How to do it:
Stew:
Preheat the oven to 200°C fan. Halve the peppers lengthways and remove the seeds. Place in a baking dish and drizzle lightly with olive oil. Put in the oven for 15 to 20 minutes to pre-cook.
Heat the olive oil in a frying pan and soften the onion for 5 to 6 minutes until translucent. Add the garlic, smoked paprika and cumin and cook for another minute.
Stir in the chopped tomatoes, tomato puree, lentils and vegetable stock. Simmer for 10 to 15 minutes until rich and thickened. Season well and stir through the parsley.
In a separate bowl, mix together the breadcrumbs, nutritional yeast, pine nuts, parsley, oregano, lemon zest and olive oil until evenly coated.
Spoon the tomato lentil mixture into the peppers. Scatter generously with the herby nooch breadcrumbs.
Bake for 25–30 minutes until the peppers are fully tender and the topping is golden and crisp.
Products used:
