Pantry Potterings

SPICY LENTIL & FETA STUFFED PEPPERS & HERBY CASHEW CREAM | EASY & VEGAN

Makes: Serves 2
Takes: 1.5 hour
Level: Easy but more effort
Scroll down for step-by-step images

INGREDIENTS:

Peppers:

  • 2 Large Peppers, halved and de-seeded
  • 1 Can Lentils, drained and rinsed well
  • 150g Feta Cheese, finely diced, ensure vegan if important to you, but you can use dairy if preferred
  • 2tbs Chilli Oil
  • 3tbs Tomato Puree
  • 150ml Water
  • 1tsp Paprika
  • 1/2tsp Chilli or Red Pepper Flakes
  • 1/2tsp Dried Dill
  • 1/2tsp Dried Parsley
  • Salt & Pepper to taste

Cashew Cream:

  • 50g Cashews
  • 100ml Water
  • 50g Feta
  • 1/4tsp Dried Dill
  • 1/4tsp Dried Mint

METHOD:

  1. Pre-heat oven to 180 fan, and submerge the cashews in water and leave to one side to soak for 1 hour.
  2. Meanwhile, place the halved and de-seeded peppers onto a lined baking tray, spray or drizzle with a little oil, then bake in the pre-heated oven for 25 minutes.
  3. In a large frying pan on a medium heat, add 1tbs of the chilli oil, once heated, add the tomato puree, paprika and chilli flakes. Cook this until the colour of the paste has deepened, about 3-5 minutes.
  4. Add the drained lentils, dill, parsley, and water to the pan, cooking until the water has evaporated and stuffing is rich in colour. Taste the filling at this stage and season with salt and pepper to taste.
  5. Turn off the heat, fold in most of the chopped feta, reserving a few pieces to top the peppers.
  6. Remove the peppers from the oven, drain any water that may have collected inside. Stuff each pepper, pushing the filling down gently to ensure fully filled. Top each with the reserved feta, crumbling on top. Drizzle each with the other 1tbs of chilli oil.
  7. Bake the stuffed peppers in the oven for 25-30 minutes, until well-coloured and peppers are softened.
  8. Once cashews have been soaking for an hour, drain and rinse, and add to a food processor or blender with 100ml water, feta, and dried dill and mint. Blend ingredients until smooth cream sauce is created.
  9. Once peppers and cooked, transfer to your serving plate, drizzle generously with the herby cashew cream.

STEP-BY-STEP:

Prepare ingredients.

1. Pre-heat oven to 180 fan, and submerge the cashews in water and leave to one side to soak for 1 hour.

2. Meanwhile, place the halved and de-seeded peppers onto a lined baking tray, spray or drizzle with a little oil, then bake in the pre-heated oven for 25 minutes.

3. In a large frying pan on a medium heat, add 1tbs of the chilli oil, once heated, add the tomato puree, paprika and chilli flakes. Cook this until the colour of the paste has deepened, about 3-5 minutes.

4. Add the drained lentils, dill, parsley, and water to the pan, cooking until the water has evaporated and stuffing is rich in colour. Turn off the heat, fold in most of the chopped feta, reserving a few pieces to top the peppers. Taste the filling at this stage and season with salt and pepper to taste.

5. Turn off the heat, fold in most of the chopped feta, reserving a few pieces to top the peppers.

6. Remove the peppers from the oven, drain any water that may have collected inside. Stuff each pepper, pushing the filling down gently to ensure fully filled. Top each with the reserved feta, crumbling on top. Drizzle each with the other 1tbs of chilli oil.
7. Bake the stuffed peppers in the oven for 25-30 minutes, until well-coloured and peppers are softened.

8. Once cashews have been soaking for an hour, drain and rinse, and add to a food processor or blender with 100ml water, feta, and dried dill and mint. Blend ingredients until smooth cream sauce is created.

9. Once peppers and cooked, transfer to your serving plate, drizzle generously with the herby cashew cream.

I hope you enjoyed this recipe, if you enjoy spice, why not try our ONION SEED & CHILLI OIL CRACKERS!