2 tablespoons avocado oil or olive oil
6 medium chopped mushrooms
100 grams (35 oz) red split lentils
300g grams brown basmati rice
Half a 300g jar of chopped and peeled tomatoes
1-2 teaspoons of dried basil to taste
4-6 small peppers, any colour
Deseed the peppers, place them on a plate and put them in the microwave at 800W. Cook for 2.5 minutes, turn, then cook for another 2.5 minutes.
Preheat the oven grill to 250C / 482F.
Place the split lentils in a small saucepan, bring to a boil and let them cook for 15 mins.
At the same time, cook the rice in another small saucepan for 25 mins.
Heat the oil in a wok. Pour the chopped mushrooms into the pan and let them cook until brown.
When the peppers are ready, take them out of the microwave and leave them to stand.
Add the cooked lentils and rice to the mushrooms, add the chopped tomato, stir well and let it cook for another 5 mins. Add basil to taste.
Spoon the mixture into each pepper.
Place the stuffed peppers in the oven and cook for a further 10-15 mins.
Keywords: vegan, peppers, lentils