Peppers stuffed with lentils and tomatoes
Liven up your lunch with these lentil and tomato-stuffed bell peppers – a tasty treat for vegetarians and fans of well-seasoned food.
Preparation
Step 1
2 yellow peppers – 1 tbsp olive oil
Cut the peppers lengthwise and remove the seeds. Rub with olive oil and place on a baking tray.
Step 2
100 g cooked red lentils – 2 tomatoes – 2 tbsp chopped fresh coriander – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp ground ginger – 1 tsp ground cumin
Mix the cooked lentils with the chopped tomatoes and coriander, and season with the Kikkoman Soy Sauce, ginger and cumin. Stuff the peppers with the mixture and bake at 190 °C for 20 minutes.
Recipe-ID: 1314
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2 yellow peppers – 1 tbsp olive oil
Cut the peppers lengthwise and remove the seeds. Rub with olive oil and place on a baking tray.
100 g cooked red lentils – 2 tomatoes – 2 tbsp chopped fresh coriander – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp ground ginger – 1 tsp ground cumin
Mix the cooked lentils with the chopped tomatoes and coriander, and season with the Kikkoman Soy Sauce, ginger and cumin. Stuff the peppers with the mixture and bake at 190 °C for 20 minutes.
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