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 spiced mixture of various beans, ricotta, roasted garlic, fresh chives, and flaked almonds. From stewed French mountain lentils, yellow carrot, yellow beet, and plenty of fresh parsley, we create a tabbouleh. Bon appétit!

yellow beet, carrot, edamame beans (young soy beans), pepper, spinach, garlic, yellow pepper, lemon [sulphites], fresh basil, chives, mint, parsley, cannellini beans, preserved lemon, black beluga lentils, flaked almonds [nuts], ricotta [lactose, milk], pepper and salt, sunflower oil.

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

MicrowaveMarleen's choice

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 min

Preheat the lentil tabbouleh and the stuffed pepper covered with an ovenproof 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

Fat3,55 g

of which saturated0,76 g

Carbohydrates11,42 g

Dietary fibre4,77 g

Protein6,31 g

Salt0,5 g

Average weight: 540 g