Stuffed Peppers with Lentils & Rice
Stuffed peppers with lentils and rice offer a protein-packed, fiber-rich meal using simple pantry ingredients. Perfect hot or cold, served with salad.
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Baking dish
- Mixing bowl
- Measuring spoon
- Colander
- Spoon
- Can opener
Ingredients
- 4 Romano peppers, halved lengthways and deseeded
- olive oil for drizzling
- 1tbsp olive oil
- 1 can green lentils, drained
- 1tsp Dijon mustard
- 8 cherry tomatoes, halved
- 250g packet of wholegrain ready cooked rice
- 8 pitted olives, chopped
- 1tbsp lemon juice
- handful of chopped mint and parsley
- salt
- pepper
- 4 sundried tomatoes, chopped
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