This recipe serves 4 and is vegan.
You will need:
4 red bell peppers – medium to large
A generous cup of brown rice
A good cup of red lentils
Half an onion – finely chopped
2 carrots – finely chopped
1 tsp of vegetable stock
Thyme, oregano and basil – dried or fresh
Put all your ingredients for the stuffing in a large pan of water and bring to the boil, then simmer for around 30 minutes, stirring occasionally.
Drain off any excess water.
Take the top off the four peppers and stuff them with the rice mixture to the rim then place the stalk lids back on.
Leave any excess stuffing in the pan and add some water, tomato puree, olive oil and paprika, then stir. Place the 4 peppers in the sauce. Put on the lid and simmer for an hour. Serve hot with a red or white cabbage slaw and bread.