Stuffed peppers with harissa yogurt

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  • Vegetarians often have to settle for salads. This has all the crunch but makes a satisfying main course

    Serves 6

    For the peppers
    1 onion, chopped 1 tbsp olive oil 2 cloves garlic, finely chopped 1⁄2 tsp ground cinnamon 1 1⁄2 tsp ground cumin 200g Puy lentils 400ml vegetable stock
    150g spinach leaves
    2 tbsp raisins 2 tbsp pine nuts, toasted in a dry pan 2 tbsp chopped mint
    2 tbsp chopped parsley 6 sweet peppers

    For the yogurt
    2 tbsp harissa paste 300g Greek yogurt

    Step 1) Gently soften the onion in the oil for 10 minutes. Add the garlic, cinnamon and cumin and cook for 1 minute. Stir in the rinsed lentils and the stock. Bring to the boil, then simmer for 20 to 25 minutes until the lentils are tender but still hold their shape.

    Step 2) Fold in the spinach just before removing from the heat, letting it wilt. Stir in the raisins, toasted pine nuts, mint and parsley, and season to taste. Halve and de-seed the peppers, then lay them out, cut sides up, and spoon enough lentil mixture into each half to fill it completely. Pair up the halves and tie together with string. For extra security, wrap the peppers tightly in oiled foil.

    Step 3) Cook over white-hot coals for about 20 minutes, turning often, until the peppers are lightly charred on all sides but still hold their shape. To oven-cook, place in a roasting tin and cook at 200°C, Gas Mark 6, for about 35 minutes. Swirl the harissa into the yogurt and serve with the peppers.

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