Peppers stuffed with lentils, rice and olives

Ingredients

For 1 serving

• Bell peppers1
• Cooked lentils120 g
• Brown rice35 g
• Green olives15 g
• Chopped tomatoes80 g
• Capers5 g
• Parsley5 g
• Extra virgin olive oil1 tablespoon
• Dried oregano1 teaspoon
• Saltto taste

In season: June – September

Method

1. Bring a pot of water to the boil, salt it and cook the brown rice for 30 minutes, until tender; drain well.
2. Meanwhile, towards the end of the rice cooking, heat the oven to 190 °C, conventional. Wash the pepper, halve it lengthways and remove the seeds and white pith.
3. Slice the green olives, rinse the capers and chop the parsley.
4. In a bowl mix the rice, the drained cooked lentils, olives, capers, chopped tomatoes, parsley, dried oregano, half the oil and a pinch of salt.
5. Fill the two pepper halves with the mixture, pressing it down lightly, and place them in a baking dish.
6. Drizzle with the remaining oil and bake at 190 °C for 30 minutes, until the pepper is soft and lightly charred at the edges.