1 tsp ghee or coconut oil
70g white onion, finely chopped
50g courgette, finely chopped
8 cherry tomatoes, halved
100g chopped tinned tomatoes
2 garlic cloves, finely chopped
1⁄2 tsp Italian seasoning
1⁄2 tsp dried basil
a pinch of salt and pepper
70g cooked red lentils
15g flaked almonds
1 small handful coriander, finely chopped
2 red Ramiro peppers
50g Feta cheese (or use dairy free cheese if preferred), crumbled
Per serving: 147 calories 7g protein 14g carbs 7g fat
Preheat oven to 180 ̊C/350 ̊F.
Melt the ghee / oil in a frying pan over a medium heat. Add the onion and sauté for 2-3 minutes, stirring until soft.
Add the courgette and sauté for 2-3 minutes, stirring until soft.
Add the cherry tomatoes and sauté for 2 minutes, stirring occasionally.
Add the tinned tomatoes and cook for 2 minutes, stirring occasionally.
Add the garlic and cook for 2 minutes, stirring occasionally.
Add the Italian seasoning, basil, salt and pepper and stir. Add the cooked lentils, stir well and cook for 2 minutes, stirring occasionally.
Remove pan from heat and stir in the flaked almonds and coriander.
Cut the Ramiro peppers in half lengthways. Remove the seeds and pith and discard. Line an oven tray with foil and place the peppers on the tray, skin side facing down. Spoon the mixture into the peppers, until all used up.
Crumbled the Feta cheese over the peppers.
Bake for around 20 minutes, until the peppers are soft.