Ingredients
4 medium size red capsicums
1 tbsp olive oil
1 stick celery, finely diced
2 spring onions, finely sliced
1 x 400g can brown lentils, drained
Salt and pepper to taste
¼ cup chopped basil leaves
Olive oil to drizzle
Serve with Greek style yoghurt
Directions
Preheat oven to 180°C.
Prepare the capsicums for stuffing by cutting off the top, remove seeds and reserve the top.
Heat olive oil in a fry pan; add celery and spring onions, sauté to soften.
Add the lentils and Beerenberg Moroccan Lamb Slow Cooker Sauce, season with salt and pepper; continue to cook for 5 minutes to reduce liquid. Stir through basil.
Fill the capsicum with the lentil mixture then place reserved top on each capsicum. Sit in a deep baking tray, cover with foil and bake in the oven for 20 minutes.
Serve with a drizzle of olive oil and a dollop of Greek yoghurt.
