Stuffed Peppers: Summer Edition

Step 1/4

• 2 pepper
• 1 pinch salt
• 1 pinch pepper
• 1 tbsp extra-virgin olive oil

Cut the peppers into quarters and place them on a baking tray. Season with olive oil and a pinch of salt and pepper. Bake at 180 degrees for 25 minutes.

Step 2/4

• 400 g canned brown lentils
• 1 red onion
• 1 tbsp extra-virgin olive oil
• 1 tsp balsamic vinegar

In the meantime boil the lentils following the package instructions (or just use canned pre-boiled lentils). Then caramelise the onions: add a bit of olive oil to a frying pan and when hot, add the sliced red onion. When the onions start getting softer, add a pinch of sugar and a small cup of hot water. Let them cook for a couple of extra minutes until the water evaporates. Add a little bit of balsamic vinegar and when it evaporate as well, your onions will be ready.

Step 3/4

• 150 g feta cheese
• 1 pinch salt
• parsley
• 1 lemon
• lemon zest
• 1 pinch salt
• 1 tbsp extra-virgin olive oil

Add the lentils, caramelised onions, and sliced feta cheese to a bowl. Season with some olive oil, salt, finely cut parsley, lemon juice and lemon zest.

Step 4/4

Fill the peppers with the bowl ingredients - ready to be served! You can accompany the dish with some hummus on the side.

Enjoy your meal!