Vegan Lentil Stuffed Peppers Recipe

Ingredients

• 1 large red pepper
• 200g lentils
• 1 large onion diced
• 1/2 carrot diced
• 4 tbsp tomato purée
• 1 box Passata
• 2 tbsp SapoTerra oregano oil to fry Salad leaf mix
• 1 orange zested and juiced
• 2 tbsp SapoTerra orange olive oil

Method

1. Cut off the top of the pepper and clean of seeds, take out the middle of the pepper
2. Fry the onion until translucent in the oregano oil and add the carrots / soaked lentils. Fry for a further 5 minutes.
3. Add the tomato purée and passata
4. Spice as wanted (I like to use a few teaspoons of chicken spices, a tsp cracked black pepper and a tsp of nutritional yeast)
5. Let simmer until thickened
6. Fill the hollowed out pepper with the lentil mix and top with vegan cheese and or bread crumbs, place in a ramekin (so it doesn’t fall over during cooking) and place in the oven with the top on
7. Bake at 180oC for 20 - 25 minutes
8. Toss the salad in the orange juice and orange oil with the orange zest