Stuffed peppers without meat

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Ingredients

4 large peppers

100 g red lentils

1 onion, finely chopped

2 garlic cloves, finely chopped

1 carrot, grated

1 zucchini, grated

1 can (400 g) sliced tomatoes

2 tablespoons tomato puree

4 tablespoons of delicatessen yeast

1 teaspoon ground paprika

1 teaspoon dried basil

1 teaspoon dried oregano

salt and pepper to taste

4 tablespoons olive oil or butter

500 ml vegetable broth or water

Method

1. Preheat the oven to 180 °C and clean the peppers. Cut off the top, remove the centre and place them in a deep baking dish.
2. Rinse the lentils under cold water and chop the vegetables finely.
3. In a pot in oil or butter fry the onion, add the garlic and sauté until soft.
4. Gradually add the remaining vegetables, red lentils, tomato paste, ground paprika, dried basil and herbs.
5. Cover everything with vegetable stock, bring to the boil, then reduce the heat and simmer gently for about 15 minutes until the lentils are soft and the water is absorbed.
6. Finally, add the delicatessen yeast and fill the prepared peppers with the mixture.
7. Before roasting, pour tomato sauce over the peppers (you can use a classic passata in a glass or can to save time).
8. Bake for about 30 minutes and then serve with toasted bread, tortillas or rice.