This recipe is from the November 2007 issue of Foods Matter Magazine - Wheat, gluten, corn, soya, dairy, egg & nut free - These stuffed peppers are very tasty and easy to make. Increase or decrease the number of chiles according to how hot you want the dish to be.

Serve 6

2 red, 2 yellow and 2 green medium-size peppers, cored
olive oil
2 tbsp olive oil
1 medium onion, peeled and chopped finely
1 small red and 1 small green chili, seeded and
sliced finely
150g sun-dried tomatoes, chopped
200g Puy lentils
4 bay leaves and 10 peppercorns
1 litre wheat/gluten-free vegetable stock
80g pumpkin seeds
100g fresh spinach
sea salt

Heat the oil in a heavy pan and add the onion and chilis and cook for 3-4 minutes. Add the tomatoes, lentils, bay leaves, peppercorns and stock.
Bring to the boil, cover and simmer for 20-30 minutes. Meanwhile, dry fry the pumpkin seeds until they pop. Add the pumpkin seeds and spinach, mix well and season to taste.

Heat the oven to 190C/375F/Gas mark 5. Stuff the peppers with the mixture and drizzle with olive oil Bake for 25-30 minutes or until the peppers are cooked then serve hot, warm or at room temperature.

400cals - 16g protein
19g total fat - 2g sat/6g mono/3.5g poly
31g carbohydrate of which 10g sugar
5g fibre - 212mg sodium / 0.5g salt
64mg calcium
GOOD SOURCE OF:
Vitamins C, folate, iron & zinc

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