HELENA'S GREEK STUFFED PEPPERS

Ingredients

• 3 pcs Bell pepper (mixed colours)
• 3 pcs Big tomatoes
• 4 tbsp Almonds, chopped
• 100 g White rice, uncooked
• 250 g Lentils, pre-cooked or canned
• 1 pcs Large red onion, diced
• 3 clove Garlic clove, minced
• 1 pcs Carrot, peeled, diced
• 1 spear Fresh mint, chopped
• 2 sprig Fresh parsley leaves, chopped
• 1/2 tsp Oregano, dried
• 2 tbsp Capers, canned
• 4 tbsp Tomato puree

Method

1. Preheat your oven to 180C (360F)
2. Roughly chop your almonds then lightly toast them in a small frying pan for a few minutes without any oil, until they start to smell fragrant. Remove from the heat.
3. While the almonds are cooling, cut the tops off the peppers and tomatoes. De-seed the peppers and discard the seeds. Scoop out the inside of the tomatoes using a spoon, then chop up the tomato flesh and add to a large mixing bowl, with any of its juices.
4. Add the toasted almonds and all the remaining ingredients to the mixing bowl, and stir thoroughly to combine.
5. Arrange the hollowed out peppers and tomatoes on a baking tray or dish, then spoon the filling into the vegetables, until level with the cut. Put the tops back on the vegetables, place the tray / dish in the oven, and bake for 60-70 minutes until the rice is cooked through and the vegetables are soft and tender.
6. Serve warm with a green leafy salad.