Pimentões vegetarianos recheados com lentilha

Ingredientes

• 4 bell peppers ((red, yellow, orange and green))
• 200 g beluga lentils
• 80 g red quinoa
• 1/2 red onion ((chopped))
• 2-3 garlic cloves ((crushed))
• 1 can of plummed tomatoes ((blended))
• 1-2 cups of water
• Salt to taste
• Paprika to taste
• 1-2 tsp of cumin powder
• 1 tsp oregano
• 1 handful of spinach
• 3/4 cup sweetcorn
• Parsley to garnish
• A splash of vegetable oil

Modo de preparo

1. 1

   Add enough vegetable oil to cover the base of a pan. Once the oil is hot add onions, crushed garlic and cook until soft.

2. 2

   Pour in blended tomatoes, add cumin powder, oregano, salt, paprika to taste and stir. Bring the tomato sauce to a boil and add beluga lentils and cook for 10-15 minutes.

3. 3

   Preheat oven at 180C.

4. 4

   Add red quinoa into the pan and pour 1-2 cups of water. Add spinach, sweetcorn, stir and cook for 10-15 minutes or until soft.

5. 5

   Grease oven dish wish a splash of oil. Slice bell peppers in half and add them to the oven dish. Stuff each pepper with lentil sauce and bake for 15-20 minutes or until soft. Garnish with parsley and serve.