Put them into your hot oven and place a sheet of foil over them so they don't burn.
Heat your frying pan with oil to a medium heat.
Fry the onions for a few minutes until they are soft
Add the tomato puree and stir in.
Add all of the spices and stir in.
Add the tomatoes, garlic and ginger and stir in.
Add the passata/frito and stir in.
Add the apple cider vinegar and stir in.
Add the quinoa and lentils and stir in, then allow to simmer for 10 minutes.
Take your peppers out of the oven.
Spoon the curried lentil mixture into each pepper.
Return them uncovered to the oven and bake for 20 minutes.
Garnish with coriander and serve.
You will need:
4 bell peppers
1 cup of pre soaked lentils
1 cup of tomato frito or passata
½ cup of cooked quinoa
½ cup of fresh coriander
8 cherry tomatoes sliced into quarters
1 small diced red onion
2 cloves of minced garlic
1 tablespoon of tomato puree
1 tablespoon of minced ginger
1 tablespoon of curry powder
1 tablespoon of cumin
2 tablespoons of apple cider vinegar
1 teaspoon of turmeric
1 teaspoon of ground cardamon
½ teaspoon of black pepper
½ teaspoon of cayenne pepper
2 teaspoons of Olive or coconut oil
Ring my bell. Curried quinoa and lentil roasted bells.
Bell peppers do more than just look pretty on your plate. Available all year round these versatile veggies are packed full of valuable nutrients and an especially high level of vitamin C in the red variety in particular, along with fibre and antioxidants.
Make bell peppers a regular item to your shopping basket!