Stuffed Peppers with Non Cheese Cheesy Topping

This week I’m trying to eat more vegetarian food for my health, my wallet and for ethical reasons.  However, whenever I eat veggie I try and make sure that I get protein from another source.

Serves 2

1 tbsp olive oil

1 onion

1 clove garlic

1/2 tsp dried basil

1/2 tsp dried oregano

50g brown rice

1 can quality chopped tomatoes

1 tbsp tomato puree

700ml boiled water

50g red lentils

3 large or 4 medium red peppers

1 courgette

Salt and pepper

Topping

1/2 tbsp olive oil

1 leek

90g celeriac

4 sun dried tomatoes

4 sprigs of thyme

5 tbsp creme fraiche

To serve

1 aubergine

Salt and Pepper

100g spinach

Pinch of grated nutmeg

Splash of boiled water

1. Preheat the oven to 200C.
2. Heat 1/2 tbsp olive oil in a medium saucepan on the hob.
3. Peel and finely chop the onion.  Saute in the saucepan on a medium heat for 5 minutes.
4. Fill and boil the kettle
5. Crush in the garlic and stir fry for a further minute
6. Add the tomatoes, tomato puree, herbs, salt and pepper, 700ml of boiled water and rice.  Bring to the boil and simmer for 40 minutes until the rice is cooked.  Add the lentils 20 minutes before the end.  You can cook let this cool if it’s ready too soon as it will be baked in the oven at the end.
7. Meanwhile, heat the rest of the oil (1/2 tbsp) in a medium saucepan on a medium heat.
8. Slice the courgette into 5mm slices and each slice into quarters.  Saute for 10 minutes then set aside.
9.  While the courgette is cooking start to prepare the peppers.  Cut each pepper into half and remove the stalk and the seeds.
10. Line a baking tray with foil and place the peppers face down onto it.  Roast in the oven for 10 minutes and then leave on the side to cool.
11. Cut the aubergines in half lengthways and each half into 3 wedges.  Rub with oil, sprinkle over salt and pepper and bake in the lower part of the oven for 8 minutes with the skin side down and then 4 minutes on each side.
12. Heat the oil for the topping in a large saucepan on a medium high hob.
13. Roughly chop the leek into small pieces as well as the sun dried tomato.  Cut off the tough outer edge of the celeriac and grate.  Pick the leaves from the thyme.
14. Stir fry the leek, sun dried tomato, celeriac and thyme in the oil for 4 minutes.
15. Add the creme fraiche and stir fry for another 2 minutes.
16. Blitz the topping in a food processor until it’s as smooth as is possible.
17. Stir the courgettes into the rice, tomato and lentil mixture.  Fill the pepper halves with the mixture right to the top.
18. Spoon on the topping and roast for 10 minutes.  Warm the aubergine by putting it into the bottom part of the oven.
19. Boil the kettle and 2 minutes before the end, put the spinach with the pinch of nutmeg in a saucepan with a splash of water and stir until wilted.
20. Arrange on a plate and serve.