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


  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.