Lentil Stuffed Peppers

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Sally Bee


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200 g red lentils

4 red or green peppers, halved and seeds removed

2 tablespoons extra virgin olive oil

1 onion, finely chopped

1 small carrot, washed and grated

3 garlic cloves, finely chopped

1 small courgette, washed and grated

1 400g can chopped tomatoes

125 ml vegetable stock

1/4 teaspoon dried rosemary

1/4 teaspoon dried oregano

1 teaspoon dried thyme

100 g spinach, washed and chopped

Juice of ½ a lemon

30 g of brown-bread breadcrumbs

grated zest of half a lemon

1/4 teaspoon thyme

1 tablespoon extra virgin olive oil

1 tablespoon fresh parsley, chopped

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