Palermo stuffed with Spinach

Ingredients

• 3 red sweet palermo capsicums (halved lengthwise, seeds removed)

• 2 teaspoons olive oil

• 1 onion (medium, finely chopped)

• 100g wild rice

• 1/4 tsp dried thyme leaves

• 1/2 vegetable stock  cube (crushed)

• 350g brown lentils (rinsed)

• 100g baby spinach (roughly chopped)

• 40g walnuts (chopped)

• 100g feta cheese (crumbled)

• 2 tbs sour cream

Method

1. Preheat oven to 180°C. Line a baking tray with parchment paper.

2. Lightly coat capsicums in oil then place on baking tray.

3. Heat oil over medium heat. Add onion and cook, stirring for 5 minutes, or until soft.

4. Add rice, thyme and powdered stock cube. Add 3/4 cup water.

5. Bring to a boil, reduce heat and simmer, cover for 12 minutes or until rice is tender.

6. Remove from heat. Add lentils and spinach. Cover and set aside for 5 minutes. Add walnuts then season.

7. Fill capsicums with filling. Top with feta cheese and bake for 35 minutes, or until capsicums are tender. Serve with sour cream and mixed greens.