Lentil and Nut Stuffed Roasted Peppers

Look I just added a liittttle cheese !!! We had such an onslaught of cheese the other week (which of course was divine), so I thought today I would just keep it simple, with a minimal amount of cheese.

These little guys are so awesome and really is such a versatile meal.  For as long as I can remember I have LOVED roasted peppers.  Hey, I am not even picky about which colour pepper I have.  I know some people do have their preferences, but not me…. So, I know stuffed peppers is not a new thing….but then it is all about the filling.  So if you want to go the ‘veggie way’ these I think will impress you !  These Lentil and Nut Stuffed Peppers can easily just be eaten as is. Don’t be shy, be like me and try all the colours and make it a meal. I served these little babies with a ton of roasted veggies…(yes, that is how I like them) but knock yourself out and serve them pretty much how ever you would like to serve them.  No matter what….I know you’ll enjoy  🙂 !

Lentil and Nut Stuffed Roasted Peppers

Preparation time:  15 minutes

Cooking time: 20 – 30 minutes

Total time:  35 – 45 minutes

Makes 8 – 9 whole peppers, depending on the size

Ingredients:

8 – 9 whole peppers

1 cup cooked lentils (I used brown)

1 cup grated carrots

approximately 3/4 cup diced white onion

1 clove garlic crushed and diced

a handful of grated matured cheddar cheese  – optional (for the cheese lovers, you can add one cup)

1/2 cup dry toasted nuts, slightly chopped (I used walnuts)

1/2 cup dry toasted sunflower seeds

100 grams tomato paste

2 teaspoons dried oregano

2 teaspoons dried parsley

2 teaspoons dried basil

Salt and Pepper

For the topping:  extra matured cheddar cheese – optional

extra dry toasted nuts (I used walnuts)

Instructions:

In a large bowl add all the above ingredients except for the extra cheese and nuts.

Cut the top off each pepper (so it acts like a lid or hat for the pepper LOL)

With a tablespoon generously fill each pepper.

Top with extra cheese and nuts.

Place in the oven (place some aluminium foil/tin foil over ovenproof dish) and allow to roast. Check peppers after 20 minutes.  Roast in oven until the cheese is bubbling. You may want to take the foil off from the ovenproof dish nearing the end of roasting time.

Remove from the oven.

Serve hot either with roasted vegetables or with a salad.

Enjoy 🙂

NB*

1)  To make it vegan,  omit the cheese.

2)  Preparation time can literally be cut in half with this meal if the cheese is already grated, and the nuts and seeds are already dry toasted.

3)  This recipe can easily be cut in half if wanted, as it does make a fair amount.  Leftovers can be stored in a sealed container in the fridge and utilized again, even making alternative meals.

 

 

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Cream Cheese Snacks

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Well, this are probably the easiest snack to prepare on this planet!  In fact it all could even be less time consuming if the toppings are all prepared before hand 🙂 .

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I am known for doing this snack.  It goes down well with friends and family and I am always asked to please do my ‘fancy biscuit things’…Yeah, inevitably that is what they are called….I mean, how easy is it …the main thing is cream cheese!  at least say ‘the cream cheese biscuit things’, then I will know, and not have to rack my brain so much…only kidding the brain doesn’t get racked, but you know what I mean.  It is likeuse your words !!!

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Anyway, so I was all amped up to kick off the New Year all healthy and stuff….well, it didn’t happen :-(. Never mind, now I just have to work even harder as of Monday…I really am a glutton for punishment.

So before I get all healthy on you, I must give you this quick and easy Cream Cheese Snack.  These snacks are devoured on Salticrax biscuits.  Then, the cream cheese…if you want, get the healthier version being low-fat cream cheese, both taste great.  Then, the toppings, well you can go crazy with these and really do any topping you want.  I mainly use fresh chives, dry toasted seeds and freshly ground pepper, I also have used toasted nuts, chopped, pink pepper corns freshly ground and a range of fresh herbs…all are equally as good 🙂 .

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Cream Cheese Snacks

Preparation time and Total time:  10 minutes (this will vary depending on how many people you are doing for and what actual toppings you are doing)

Ingredients:

dry toasted sunflower seeds

dry toasted pumpkin seeds

dry toasted sesame seeds

chopped fresh chives

black pepper freshly ground

1 box of Salticrax

1 tub of cream cheese

Instructions:

With a knife put a dollop of cream cheese on a salticrax.

Choose a topping and put on top of salticrax.

Enjoy 🙂

NB*  When dry toasting seeds and nuts, do not add any oil to the pan, as seeds and nuts have their own natural oils.  Keep tossing the seeds or nuts in the pan to avoid burning.  Watch them carefully when they are on the stove as they will burn if unattended.

Once done, allow to cool and place in a sealed container and store in the fridge.