Day 29: Spiced lentil stuffed capsicums (bell peppers)


For the penultimate dish of the challenge I thought I’d go veggie.  I fancied something healthy and lighter today and the result was just lovely!  Will deffo make this again!  I think I’ll add some smoky paprika and cayenne pepper next time to see how that turns out.


  • 4 red capsicums
  • 20g butter
  • 1 celery stick, trimmed, finely chopped
  • 3 garlic cloves, crushed
  • 4 tsp ground cumin
  • 1½ tsp ground coriander
  • 400g tin brown lentils, drained and rinsed
  • 400g tin diced tomatoes
  • ½ cup “veggie” stock (i.e. beef stock was what we had in the cupboard)
  • Olive oil
  • Plain Greek yoghurt, to serve



Pre-heat oven to 180C (160C fan assisted).  Line a roasting dish with baking paper.

Slice the tops off the capsicums and set aside.  Scoop out seeds and membrane.  Lightly brush the capsicums with olive oil.  Stand capsicums in the roasting dish.

Melt the butter in a frying pan on medium heat.  Add the celery and leek and stir for 3-5 mins.  Add garlic, cumin and coriander and cook for a further 2 mins.  Add the lentils, tomatoes and stock.  Reduce heat and simmer for 5-10 mins or until sauce thickens.  Season with salt and pepper to taste.  Remove from heat.


Spoon the warm mix into the capsicums and place the tops back on.  Drizzle a little oil over the tops.


Bake in oven for 40-50 mins or until capsicums have softened and skins begin to blister.


Place capsicums on serving plates.  Carefully lift the tops and add a dollop of yoghurt on the top.  Replace tops and serve with salad.