Rice and lentil filled capsicums
8
Points®
Total time: 1 hr 10 min • Prep: 25 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
There’s no need to get the rice bowls out for this dish. Serve this rustic, spice filled mixture in roasted capsicums. Take off the lid and surprise! - find a delicious dinner inside.
Ingredients
Lentils, canned, rinsed, drained
1 400g can, (1 x 400g can)
Brown rice microwave packet
250 g, (1xpkt)
Moroccan seasoning
2 tsp
Olive oil
1 tbs
Brown onion
1 small, finely chopped
Garlic
2 clove(s), crushed
Canned diced tomatoes
200 g
Red capsicum
4 medium
Reduced fat feta cheese
120 g, crumbled
Oil spray
1 x 3 second spray(s)
Parsley, continental, raw
30 g, finely chopped
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Heat oil in a large deep non-stick frying pan over medium heat. Cook onion for 4 minutes or until softened. Add garlic and seasoning and cook, stirring, for 1 minute or until fragrant. Add tomatoes, rice, lentils and parsley and stir to combine.
2
Cut a thin slice from base of each capsicum (so they sit flat). Cut tops from capsicums and set aside. Using a spoon, scoop out seeds and membranes. Spoon rice mixture into capsicums. Lightly spray a baking dish with oil. Place capsicums in dish and replace tops.
3
Bake for 40 minutes or until capsicums are soft. Remove tops. Top with feta and replace tops. Set aside for 2 minutes or until feta softens slightly. Serve.
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