Stuffed Pepper with Lentil Tabbouleh

Transport yourself to a French bistro with this refined dish. We first roast the pepper until sweet and tender in the oven, before filling it with a spicy mixture of various beans, ricotta, roasted garlic, fresh chives, and flaked almonds. From braised French mountain lentils, yellow carrot, yellow beetroot, and plenty of fresh parsley, we create a tabbouleh. Bon appétit!

Yellow beetroot, yellow carrot, pepper, edamame beans (young soybeans), wild spinach, garlic, yellow pepper, lemon, orange zest, fresh basil, chives, curly parsley, mint, cannellini beans, confit lemon, black beluga lentils, flaked almonds, ricotta, pepper and salt, sunflower oil.

Allergens: koemelk, lactose, noten, soja, sulfiet.

Microwave

Heat the lentil tabbouleh and the stuffed pepper loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the lentil tabbouleh and the stuffed pepper covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy115,19 kcal

Protein6,31 g

Fat3,74 g

of which saturated0,76 g

Carbohydrates11,42 g

Dietary fibre4,77 g

Salt0,5 g

Average weight: 540 g

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