Here is a simple recipe to make and tasty, especially with peppers freshly picked from the garden

Ingredients

  • 2 red peppers
  • 1 tablespoon olive oil
  • 1 small onion
  • 1 clove garlic
  • 250 ml cooked lentils
  • ½ cup bread crumbs
  • 1 cup strong cheddar cheese
  • 1 egg slightly beaten
  • 1 tablespoon milk
  • ½ teaspoon crushed thyme
  • ½ teaspoon crushed savory
  • Salt and pepper
  • Sesame seeds
  • A few fresh cilantro leaves
Preparation
  1. Preheat the oven to 350°F or 180°C.
  2. Cut the peppers in half length-wise, scrape out seeds and veins, and put in a lightly oiled oven-proof dish.
  3. Finely chop the onion and garlic and fry gently in oil for 5 minutes.
  4. Put the onions and garlic into a bowl, then add the lentils, breadcrumbs, half the cheese, the egg, milk and seasoning. Mix.
  5. Stuff the peppers with the mix.
  6. Put the second half of the cheese on top of the peppers and sprinkle with sesame seeds.
  7. Bake in the oven for 40 minutes.
Just before serving, sprinkle the peppers with a few fresh cilantro leaves