COOK OR CREATE
Palermo stuffed with Spinach
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
Preheat oven to 180°C. Line a baking tray with parchment paper.
Lightly coat capsicums in oil then place on baking tray.
Heat oil over medium heat. Add onion and cook, stirring for 5 minutes, or until soft.
Add rice, thyme and powdered stock cube. Add 3/4 cup water.
Bring to a boil, reduce heat and simmer, cover for 12 minutes or until rice is tender.
Remove from heat. Add lentils and spinach. Cover and set aside for 5 minutes. Add walnuts then season.
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.