Ingredients
Freekeh (1 C)
Vege stock
Garlic (2 cloves)
Red onion (small one, finely chopped)
Brown lentils (can, drained)
Cherry tomatoes (approx 6 of them)
Sunflower seeds (approx 1/4 C, lightly toasted)
Rocket leaves (2C)
Red capsicums (x4, cut in half and deseeded)
Cheese (whatever you like; parmesan, tasty, feta grated)
Black pepper (ground)
Basil (fresh if possible, small handful, chopped)
Parsley (fresh if possible, small handful, chopped)
Method
Cook the freekeh in vege stock in a pot, according to packet instructions.
Lightly toast the sunflower seeds.
Sautee onion and garlic, once translucent and smelling good add the lentils, tomatoes, toasted sunflower seeds and rocket. Stir together until rocket is wilted and everything else is warmed through.
Once the freekeh is cooked add it to the pan with the onion etc and mix together.
Spoon into the capsicum halves, sprinkle on top with cheese and put in the oven for 15-20 minutes until the cheese is golden and the capsicum is soft.
Serve up, sprinkle with basil and parsley. Yum!
Alternatives
Want it meaty? Dice up some grilled chicken and add it to the stuffing mixture.
Want it gluten free? Use a gluten free vege stock and substitute freekeh with quinoa.
Want it dairy free? Don’t add the cheese
H/T
This recipe is adapted from one by the Healthy Food Guide