Roasted capsicum with lentil stuffing
4
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Red capsicum is the perfect pocket for a tasty filling of spiced lentils, roasted pumpkin and sweet currants.
Ingredients
Pine nuts
¼ cup(s), (40g)
Pumpkin
450 g, (Japanese), peeled, cut into 1cm pieces
Red capsicum
4 medium, halved, deseeded, stems intact
Olive oil
2 tsp
Green shallot(s)
4 individual, trimmed, thinly sliced
Celery
1 stick(s), chopped
Garlic
2 clove(s)
Ground cumin
½ tsp
Dry lentils
1 cup(s), (red), rinsed, drained
Lemon juice
⅓ cup(s), (80ml)
Vegetable stock
1¼ cup(s), (310ml)
Currants
¼ cup(s), (35g)
Fresh flat-leaf parsley
½ cup(s), (coarsely chopped)
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray and lightly spray with oil. Bake for 15 minutes. Add capsicum to tray with pumpkin and bake for a further 10 minutes.
2
Meanwhile, heat oil in a large frying pan over medium heat. Add shallots and celery and cook, stirring, for 3–4 minutes or until softened. Add garlic, cumin and lentils and stir to combine. Add juice, stock and currants and bring to the boil. Reduce heat to low and simmer, uncovered, for 10–15 minutes or until lentils are tender.
3
Add roasted pumpkin, parsley and pine nuts to lentil mixture and stir to combine. Spoon lentil mixture into capsicums, pushing into the edges and piling up if necessary. Roast for 12–15 minutes or until capsicum is tender. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.