Lentil Stuffed Capsicum Recipe

This Lentil Stuffed Capsicum recipe is really simple to throw together in the morning to cook while you’re at work. I’m always amazed how relaxing it is to arrive home to the smell of a finished dinner wafting from the slow cooker. This dish works really well with quinoa instead of rice, if you prefer.
Serves: 6
Ingredients
Method
- 1 onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, diced
- 400g tin tomato puree
- Pinch dried oregano
- 2 cups cooked rice
- 400g tin lentils, drained
- 2 tbsp sun-dried tomato pesto
- 2 tbsp chopped flat-leaf parsley, plus extra to serve
- 2 spring onions, finely sliced
- 6 large capsicums, various colours
- 3 bocconcini balls, sliced in half
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