21 Nov stuffed peppers with yoghurt sauce

8 peppers, halved

1 red onion, finely chopped

2 cloves garlic, crushed

20 black olives, chopped

2 tbsp capers, chopped

1 tsp dried oregano

50g toasted chopped hazelnuts

50g breadcrumbs

1 jar Bunalun tomato and vegetable sauce or 350g tomato passata

1/2 cup of puy lentils and 1/2 cup of short grain brown rice and 2 cups water

1 tsp salt

1 tsp sugar

250g block of Haloumi cheese, grated

4 tbsp olive oil

Preheat oven to gas 6 or 200C.

Put the lentils and rice in to a saucepan with the water and bring to the boil then simmer with lid on for approx 35 minutes or until cooked.

Wash and cut the peppers in half and remove seeds.
Loosely line a baking dish or tray with baking paper and arrange peppers on top cut side up. Drizzle with 2 tbsp olive oil and bake for 30 minutes until soft.

Meanwhile heat 2 tbsp olive oil in a large pan and add the onion and fry for a minute then add garlic, capers, olives and oregano.

Add the salt and sugar and then stir in the passata.

Cook for a few minutes and then add the hazelnuts and breadcrumbs, and lentils and rice once they are cooked.

Fill the peppers with the mixture making sure you tuck the filling into all the corners.

Sprinkle with the halloumi cheese and bake in the oven for 30 minutes or until nicely browned.

Sprinkle with freshly chopped parsley.

Yoghurt sauce

In a small bowl mix together 6 tbsp yoghurt, 2 tbsp lemon juice, 1 clove crushed garlic, 2 tbsp extra virgin olive oil and 1/2 tsp salt.

Serve with the peppers and a salad.