Serves 4 | Cook time 1 hour

Ingredients

• 4 sweet peppers
• 1 1/3 cup (300 grams) basmati rice
• 2/5 cup (100 grams) green lentils
• 4 spring onions
• 2/3 cup (100 grams) roasted cashew nuts, salted
• 1 bunch chives
• 1/3 cup (50 grams) raisins
• 2 tablespoons sesame seed

 

For the garam masala sauce

• 3/5 cup (150 grams) tomato sauce
• 2 tablespoons sesame oil
• 4 tablespoons coconut milk
• 1 tablespoon sambal
• ½ tablespoon garlic powder
• 1 tablespoon brown sugar
• 1 tablespoon cumin
• 1 tablespoon fennel powder
• 1 tablespoon coriander seed
• 1 tablespoon curcuma
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon nutmeg
• Salt and pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. Wash the peppers and cut them in half lengthwise. Cut off the stem and scoop out the seeds and membranes. Place the peppers cut side down on a baking sheet. Roast the peppers in the pre-heated oven for about 10 minutes Take the baking sheet out of the oven en lower the temperature to 350°F (180°C).
3. Meanwhile, cook the rice and lentils in separate pans according to package directions. Drain the lentils and rinse with cold running water. Add lentils to the cooked rice.
4. Cut the spring onions and chives. Add to the rice.
5. Stir in de raisins, cashews and sesame seeds.
6. In a medium bowl, mix all the spices, tomato puree, oil, coconut milk, sambal and sugar.
7. Add the sauce to the rice and stir to combine.
8. Stuff the peppers with the rice and Pour the rice that’s left onto the baking sheet and spread evenly over the pan. Bake the peppers for another 5-10 minutes in the preheated 350°F (180°C) oven.
9. This dish goes best with seared lamb chops or rib steaks.