South African Vegan Bobotie with Lentil & Quinoa Stuffed Bell Peppers

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup uncooked green or red bell peppers, halved and deseeded 2 tbsp olive oil 1 small onion, finely chopped 3 garlic cloves, minced 1 cup cooked lentils, rinsed and drained 1 cup cooked quinoa 1 cup vegetable broth 1 tbsp tomato paste 2 tbsp lemon juice 1/2 tsp ground coriander 1/2 tsp ground cumin 1/4 tsp ground nutmeg Salt and pepper, to taste Fresh parsley, chopped, for garnish

Instructions

1. a. Preheat your oven to 375°F (190°C). b. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened and translucent, about 5 minutes. c. Stir in the lentils, quinoa, vegetable broth, tomato paste, lemon juice, coriander, cumin, nutmeg, salt, and pepper. Bring to a simmer and cook for 10 minutes, or until the mixture has thickened. Remove from heat. d. Stuff each bell pepper half with the lentil and quinoa mixture, pressing gently to ensure it's packed in well. Place stuffed bell peppers on a baking sheet lined with parchment paper. e. Bake for 25 30 minutes, or until the bell peppers are tender. Remove from oven and allow to cool slightly before serving. f. Garnish with fresh parsley and enjoy your delicious vegan South African feast!

Chef’s Insight

For optimal texture, stuff the bell peppers tightly but be gentle when handling them to avoid overstuffing.

Notes

Ensure you use fresh ingredients for the best flavor and texture.