Serves: 2

Wild Rice, Lentil, Nut And Herb Stuffed Peppers

Wild Rice, Lentil, Nut And Herb Stuffed Peppers

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 raisins

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

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