VeganVegetarian

Lentil & Rice Stuffed Vegetables

Prep Time: 20 mins
Cooking Time: 1hr30
4 people

Used in this recipe

Ingredients

2 red peppers, halved and de-seeded
2 large tomatoes, top sliced
2 courgettes, halved lengthways
4 red onions, peeled
6 tbsp Filippo Berio Olive Oil
1 large onion, chopped
2 garlic cloves, chopped
200g long grain rice
200g cooked lentils
300ml vegetable stock
20g fresh parsley
½ tsp chilli flakes
1 tbsp Pecorino or Parmesan (or remove to make vegan)
4 tbsp Pasatta

Method

Pre-heat the oven to 160c/140c fan/gas mark 3
Scoop out the centres of the tomatoes, peppers and courgettes and reserve the flesh. Reserve the tops of the tomatoes
Place the red onions into a pan of boiling water and blanch for 5 minutes. Remove to cool then remove the centres. Add to the other vegetable reserves and chop finely.
In a large, deep-sided pan, warm 3 tbsp of olive oil and fry the onion and garlic for 5 minutes or until soft. Add the pasatta and the reserved vegetable pulp. Cook for 15 minutes on a medium heat.
Add the rice, lentils and 200ml of vegetable stock. Bring to a simmer and cook for 10 minutes, stirring frequently, then season with salt and pepper, chilli flakes and half of the parsley.
Place the vegetables in a roasting tray and fill each one with the rice and lentil mixture. Place the lids on the tomatoes and drizzle the remaining olive oil over the vegetables.
Pour the remaining stock in the tin and cover with foil. Bake for 45 minutes. Remove the foil and bake for a further 20 minutes or until the rice is cooked.
Sprinkle over the remaining parsley and scatter over the Parmesan cheese to serve.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.