Roasted Bell Peppers Stuffed with Lemon Brown Rice, Spiced Lentils, and Herbed Sunflower Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Arrange the bell pepper halves on a baking tray, brush them with 15 ml (1 tbsp) olive oil, and season with a pinch of salt and black pepper. Roast for 20 minutes, until they begin to soften.

2. 2

   While the peppers roast, heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in 2 garlic cloves, ground cumin, smoked paprika, dried oregano, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper; cook 1 minute more.

3. 3

   Add the cooked lentils to the skillet and stir well for 2 minutes so they absorb the flavors. Remove from the heat and add the cooked brown rice, lemon zest, and 15 ml (1 tbsp) lemon juice. Mix until the filling is well combined.

4. 4

   For the cream, place the soaked and drained sunflower seeds, water, 15 ml (1 tbsp) olive oil, the remaining garlic clove, 15 ml (1 tbsp) lemon juice, fresh parsley, fresh basil, nutritional yeast, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper in a blender. Blend until smooth; if needed, add 15 to 30 ml (1 to 2 tbsp) more water to adjust the texture.

5. 5

   Fill each roasted pepper half generously with the rice and lentil mixture. Return the tray to the oven and bake at 220 °C / 425 °F for 20 minutes more, until the edges are browned and the filling is fully heated through.

6. 6

   Serve the peppers hot with the sunflower herb cream spooned on top or on the side. Finish with a little extra fresh parsley if desired.