This colourful vegetarian supper is superhealthy and freezable in individual portions, so you can defrost as many as you need
Prep:10 mins
Serves 8
1 tbsp vegetable oil1 onion, finely chopped2 garlic cloves, crushed1cm piece ginger, finely chopped1 tsp tomato purée1 tsp ground cumin1 tsp garam masala200g basmati rice850ml vegetable stock140g red lentils, washed and drained200g bag spinach leaves, choppedhandful mint leaves, chopped8 peppers
STEP 1Heat the oil in a large saucepan with a lid. Add the onion, garlic and ginger, then gently cook for 5 mins until softened. Stir in the tomato purée and spices, and cook for 1 min more. Add the rice, stir to coat, then pour in the stock. Bring to the boil, tip in the lentils, cover with the lid and leave to cook over a low heat for 15 mins, until the lentils and rice are cooked. Stir through the spinach and mint (see tip below, if freezing).STEP 2Use a sharp knife to slice the top off each pepper. Cut out the middle stalk and scoop out any seeds. Carefully trim the bottoms slightly so they stand upright, but the filling won’t fall out. Fill each pepper with the rice mix and place the lid on top. Bake or wrap tightly in cling film or freezer bags and freeze.STEP 3To cook, defrost peppers completely if frozen. Heat oven to 200C/180C fan/gas 6. Place the peppers on a lightly greased baking tray and cook for 25-30 mins or until the peppers have softened. Serve with a green salad tossed with cucumber, herbs and a dollop of yogurt.
