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Stuffed pointed sweet pepper
Estelle Galeyn
INGREDIENTS
- Red and yellow pointed sweet pepper
- Canned lentils
- Feta cheese
- Radish
- Parsley
- Mint
- Lime
- Olive oil
- Salt
- Pepper
RECIPE
- Cut the peppers in half and clean out the insides. Cook in the oven for 15 minutes on 180° with olive oil, salt and pepper
- Mix the lentils with feta, radishes, parsley and mint. Season with salt and pepper and add lime juice and olive oil
- Take the peppers out of the oven and fill them up with the lentil mixture
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