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Ingredients
- 1 cup short-grain brown rice
- 4 bell peppers, de-stalked and deseeded
- 1 onion, chopped
- 1 tray lentil sprouts
- 1 carrot, grated
- 1 Tbsp olive oil
- 1 tsp paprika
- 2 tsp salt
- 1 tsp dried marjoram
- 2 Tbsp fresh parsley, chopped
- 1 tsp ground black pepper
- 1 tub tomato puree
- 1 tub plain yoghurt
- 1 Tbsp flour
Ingredients
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Instructions
- Place the rice in a pan with 1/2 tsp salt. Add 4 cups of cold water or more and heat to boil.
- Cook at medium heat for 30 minutes and when soft drain any excess water.
- Set oven to heat 180 degrees C.
- In a frying pan heat the oil and sauté the onion and carrot until the onion is soft.
- Add 1/2 tsp salt. paprika and black pepper.
- Stir in the lentil sprouts and continue cooking gently to infuse the flavours.
- Stir in the marjoram and parsley.
- In a flat oven-proof dish mix the tomato puree with 2 cups of water and season with 1 tsp salt or to taste.
- Stuff each pepper with the rice and lentil mixture and dust the opening with flour.
- Arrange upright in the oven dish with the opening upper most.
- Place in the oven and cook for 1 hour.
- Serve with plain yoaghurt.
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