Lentil & Rice Stuffed Vegetables
Categories: Vegan, Vegetarian
Serves: 4
Preparation time: 20
Cooking time: 1hr30
Ingredients
- 2 red peppers, halved and de-seeded
- 2 large tomatoes, top sliced
- 2 courgettes, halved lengthways
- 4 red onions, peeled
- 6 tbsp Filippo Berio Olive Oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 200g long grain rice
- 200g cooked lentils
- 300ml vegetable stock
- 20g fresh parsley
- ½ tsp chilli flakes
- 1 tbsp Pecorino or Parmesan (or remove to make vegan)
- 4 tbsp Pasatta
Method
- Pre-heat the oven to 160c/140c fan/gas mark 3
- Scoop out the centres of the tomatoes, peppers and courgettes and reserve the flesh. Reserve the tops of the tomatoes
- Place the red onions into a pan of boiling water and blanch for 5 minutes. Remove to cool then remove the centres. Add to the other vegetable reserves and chop finely.
- In a large, deep-sided pan, warm 3 tbsp of olive oil and fry the onion and garlic for 5 minutes or until soft. Add the pasatta and the reserved vegetable pulp. Cook for 15 minutes on a medium heat.
- Add the rice, lentils and 200ml of vegetable stock. Bring to a simmer and cook for 10 minutes, stirring frequently, then season with salt and pepper, chilli flakes and half of the parsley.
- Place the vegetables in a roasting tray and fill each one with the rice and lentil mixture. Place the lids on the tomatoes and drizzle the remaining olive oil over the vegetables.
- Pour the remaining stock in the tin and cover with foil. Bake for 45 minutes. Remove the foil and bake for a further 20 minutes or until the rice is cooked.
- Sprinkle over the remaining parsley and scatter over the Parmesan cheese to serve.
