Vegan Stuffed Capsicum


3 red capsicums (medium/large sized)
1 Tblspn Extra Virgin Olive Oil
1 stalk celery, finely chopped
2 cloves garlic, finely chopped
1 leek, finely chopped
1x 425g tin brown lentils (I use the Macro Organic brand that has no added salt)
1x 425g tin chopped tomatoes (I use the Macro Organic brand that has no added salt)
4 Tsp ground cumin
2 Tsp ground coriander
2 Tsp paprika
1 Tsp vegetable stock powder (salt reduced, gluten free)
½ cup water
Handful flat leaf parsley (finely chopped, to garnish)


Preheat oven to 180 C;
Chop the top of the capsicums off and remove the membrane and seeds from the inside, place on a lined baking dish so each capsicum is standing upright;
Add EVOO to wok over medium heat and add the leek and celery, cook, stirring for roughly 3-5 minutes or until the celery and leeks have softened;
Add the ground cumin, coriander and paprika, stir for another 3 minutes or until fragrant;
Add the tomatoes, lentils, water and stock, simmer for approximately 10-15 minutes or until the mixture has thickened slightly;
Fill each capsicum with mixture and place the lids back on top of each capsicum;
Cook in the oven for approximately 35 minutes or until the capsicum skins are blistering, (but not burnt);
You may need to place some aluminium foil over the top of the capsicum half way through cooking to ensure the tops of the capsicum do not burn;
Enjoy! Don’t forget to #organictransformations so I can see your wonderful, nourishing, re-creations!
Serves 3.

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