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Lentil Stuffed Capsicums

Boost your capsicums with a healthy dose of protein
Difficulty Level: Easy
Makes: 6


Canola oil, for frying
6 capsicums (red, green. yellow or a combination)
1 400g can on lentils
3 medium carrots, diced
2 medium zucchinis, diced
1 brown onion, diced
5 cloves of garlic, diced
½ of 1 400g can of diced tomatoes
2 teaspoons of paprika
Handful of crumbed feta, to serve
Handful of shredded parsley, to serve


  1. Preheat the oven to 220 C
  2. Cut the tops off the capsicums, scoop out the seeds and place on a greased baking tray
  3. Fry the onion and garlic in a large saucepan on medium until browned. Add in the carrots and zucchini and continue to cook for 10mins
  4. Add in the diced tomatoes, lentils and paprika and mix well. Cook the mixture for a further 10-15mins or until the lentils soft and the vegetables are cooked through. Remove from heat
  5. Spoon the lentil mixture into the capsicums and cook for around 40mins, or until the capsicums have softened
  6. Serve hot, topped with feta and parsley