MOROCCAN SPICED – LENTIL STUFFED CAPSICUM

SERVES: 2

Ingredients

  • 4 Large capsicums, cut lengthwise, seeds removed
  • 2 tbl spoons extra virgin olive oil or coconut oil
  • 1 Medium brown onion, diced
  • 3 Cloves of garlic, minced
  • 250 Grams of button mushrooms, chopped rough
  • 1 tbs spoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cayenne
  • 2 cups spinach
  • 1 cup black beluga lentils, cooked according to pack
  • 1 cup tri coloured quinoa, cooked according to pack
  • 1/2 cup raw cashews
  • 1/3 cup golden raisins

 

Directions

  • Heat oven to 350°.
  • In a large skillet over medium-high heat, heat oil.
  • Cook onion and garlic, stirring frequently, until onions begin to soften, 5 minutes; add mushrooms until they soften and water in pan cooks off, 8 minutes.
  • Season mushroom mixture with cumin, turmeric, ginger, cinnamon and cayenne, then stir in spinach, lentils, quinoa, cashews and raisins.
  • In a baking dish, arrange capsicums cut side up.
  • Divide lentil mixture evenly among capsicums, cover with foil, and bake, 30 minutes.
  • Remove foil and continue baking until top crisps, 10 to 15 minutes.

ENJOY