Special Diet

  • 2 red peppers, cored, deseeded and halved
  • 2 orange peppers, cored, deseeded and halved
  • 2 tablespoons olive oil, plus extra for brushing
  • 1 red onion, chopped
  • 1 garlic clove, crushed
  • 1 small red chilli, deseeded and finely chopped
  • 25 g (1 oz) pine nuts
  • 200 g (7 oz) cooked wild rice
  • 400 g (13 oz) can green lentils, drained and rinsed
  • 250 g (8 oz) cherry tomatoes, quartered
  • 100 g (3½ oz) ready-to-eat dried apricots, chopped
  • handful of sultanas
  • grated rind of 1 lemon
  • 2 tablespoons chopped fresh herbs
  • 100 g (3 ½ oz) feta cheese, crumbled

Put the peppers in an ovenproof dish, cut side up, and brush each with a little oil. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes.

Heat the oil in frying pan, add the onion, garlic and chilli and fry for 2 minutes, then add the pine nuts and cook for a further 2 minutes until golden. Stir in all the remaining ingredients.

Remove the peppers from the oven and spoon the stuffing mixture into the peppers. Cover with foil, return to the oven and cook for 25 minutes, then remove the foil and cook for a further 15 minutes. Serve with a crisp salad.

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