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Chermoula Lentil & Rice Stuffed Peppers with Herby Yoghurt
Whoever said stuffed peppers were boring? Sweet, vibrant peppers are stuffed with creamy lentils, fluffy brown rice, fragrant chermoula and raisins - for a hint of sweetness. Serve alongside nutty Tenderstem broccoli, tossed in zesty lemon. Sprinkle with crunchy almonds and drizzle with a cooling herby yoghurt to complete the dish.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 20g raisins (Raisins, Sunflower Oil)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 unwaxed lemon
- 253g bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 240g Tenderstem broccoli
- 1 handful of fresh mint
- 1 onion
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 40g flaked almonds (Nuts)
- 4 pepper
- 200g brown rice (100% Brown Rice)
- 4 tbsp chermoula (Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
Nutritional Information
Calories: 538
Protein: 16g
Carbs: 69g
Fat: 22g
Chermoula Lentil & Rice Stuffed Peppers with Herby Yoghurt
Whoever said stuffed peppers were boring? Sweet, vibrant peppers are stuffed with creamy lentils, fluffy brown rice, fragrant chermoula and raisins - for a hint of sweetness. Serve alongside nutty Tenderstem broccoli, tossed in zesty lemon. Sprinkle with crunchy almonds and drizzle with a cooling herby yoghurt to complete the dish.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line 2 baking trays with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a small bowl, a grater, a measuring jug & a large frying pan
Cook the rice & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, peel and halve the onion, then thinly slice. Pick the mint leaves from the stalks and finely chop. Zest half the lemon and cut into wedges. Trim the broccoli. Drain and rinse the lentils
- Halve the peppers lengthways and remove the seeds. Place onto a lined baking tray, drizzle with 1/2 tbsp oil, a pinch of salt and pepper. Roast for 15 mins, until soft, then remove from the oven
Toast the almonds & start the filling
- Heat the large frying pan on medium-high heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
- Reheat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and cook for 8-10 mins, until starting to caramelise. Season with salt and pepper
Build the flavour
- Add the garlic paste and cook for 1 min, then stir in the chermoula, lentils, raisins and 100ml water. Simmer for 2-3 mins, until reduced slightly and thickened, then remove from the heat
- When ready, stir the rice, a squeeze of lemon and half the mint into the lentil mix. Season with salt and pepper
- Fill each pepper half with the rice mixture, return to the oven, and roast for a final 10 mins, until golden
Final touches
- Place the broccoli onto the other lined baking tray, drizzle with 1/2 tbsp oil and a pinch of salt and pepper. Roast for 10 mins, until tender. When ready, toss the broccoli with the lemon zest and half the almonds
- Add the remaining mint to the small bowl with the yoghurt, a squeeze of lemon juice, 1 tbsp water and a pinch of salt and pepper
Plate up
- Serve the stuffed peppers on plates, with the broccoli and herby yoghurt alongside. Garnish with the remaining almonds and lemon wedges
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