Preparation time: 10 minutes
Cook time: 20 minutes
2 orange bell peppers, halved and deseeded
3 tbsp olive oil
1 red onion, diced
2 garlic cloves
1½ tbsp cumin powder
250g cooked brown basmati and wild rice
125g cooked puy lentils
40g pistachios, roughly chopped
1 tbsp chopped dill
20g chopped parsley, plus extra to serve
20g chopped coriander
Zest and juice of 1 lemon
½ tbsp. vegan white wine vinegar
3 tbsp dairy free yogurt, to serve (optional)
Preheat the oven to 200°C, gas mark 6. Add the peppers, cut side up, to a roasting tray, drizzle with 1 tbsp olive oil, season and roast for 20 minutes, until the flesh is just tender.
Heat 1 tbsp oil in a saucepan, set over a medium heat and cook the onion and garlic for 8-10 minutes, stirring occasionally until soft and translucent. Stir in the cumin, cook for 1 minute more then stir in the rice, lentils, raisins, pistachios, herbs, lemon zest, juice, vinegar, remaining oil and season to taste.
Spoon the warm rice into the roasted peppers and serve with yogurt and parsley, if you like.
Notes – Roasted yellow peppers stuffed with lightly spiced, herby wholesome rice and lentils