Stuffed Peppers and Tomatoes with Lentil and Rice

1. 1 Bell peppers≈ $6.00 per kg 190 g
2. 2 Tomatoes≈ $4.67 per kg 155 g
3. 3 Long-grain ricepack 800 g ≈ $1.94 40 g
4. 4 Red lentilspack 450 g ≈ $2.40 40 g
5. 5 Pumpkinpack 1 kg ≈ $2.80 40 g
6. 6 Onions≈ $1.60 per kg 115 g
7. 7 Carrots≈ $1.50 per kg 40 g
8. 8 Soy sauce 25 ml
9. 9 Sunflower oil 13 ml
10. 10 Bay leaves 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the lentils and cook in water with a bay leaf for 15 minutes until tender, then drain.

2. Rinse the rice and cook for 15 minutes with almost no salt, then mix in soy sauce.

3. Finely chop the onion⁶, grate the carrot⁷, and dice the squash into small cubes. Sauté in oil for 8–10 minutes until soft.

4. Combine the vegetables with the lentils and rice, mix well, and simmer for 5 minutes.

5. Preheat the oven to 350°F (180°C). Cut the tops off the peppers and remove the seeds. Slice the tops off the tomatoes² and scoop out the pulp.

6. Stuff the peppers and tomatoes² with the filling, cover with the sliced tops, and place in a baking dish with 50 ml of water.

7. Bake for 25–30 minutes until the peppers are tender. Serve hot.