Aubergine (Eggplant), Lentil and Mushroom Stuffed Peppers

This is a very quick and simple dish to prepare and once in the oven can look after itself. Simple ingredients but wonderful flavours and textures. This is one of my favourites and I am sure it will become one of yours too.

1 Hr 20  Minutes

Serves 4

165 kcal per serving

METHOD

Start by preparing the peppers

1 Cut off the tops but do not discard, and remove the seeds from the inside. Put these aside for stuffing later.

2 In a large pan, over a medium heat, heat the oil and fry the onions and garlic until the onions have softened.

3 Add the diced aubergine, mushrooms and tomato and continue to fry for a few more minutes to cook through.

4 Mix in the lentils and bulgur wheat, add the turmeric and 400ml of the stock.

5 Bring to the boil, cover and simmer on a low heat for around 20 minutes until most of the liquid has gone and the lentils are softened.

6 Continue to cook uncovered until the mixture is nearly dry.

7 Stuff the peppers equally with the mixture, place the pepper tops over the peppers and place them in a casserole dish with a fitting lid.

8 Pour in the rest of the stock, put on the lid and cook in the oven at 200 degrees Celsius for 30 minutes.

9 Remove the lid and place back in the oven for a further 10 minutes before serving.

10 Pour over any remaining juices when you serve.

RECIPE NOTES

RECIPE TIPS