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.
Author: Foods Matter Magazine
Serves: 6 servings
Ingredients
2 red, 2 yellow and 2 green medium-size peppers, cored
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
Instructions
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.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=163805