- 4 large tomatoes
- 2 large red peppers
- 2 or 3 gem squashes
- 1 onion, finely chopped
- olive oil
- 1 clove garlic, crushed
- 1 cup rice
- ½ cup red lentils
- ¼ cup pine nuts
- 2 T chopped parsley, plus extra for garnishing
- sea salt and freshly ground black pepper
- vegetable stock
- wilted baby spinach leaves or braised Swiss chard or cavalo nero, for serving
Preheat the oven to 190°C.
Slice off the tops of the tomatoes, scoop out the insides and blend to a juice.
Slice the peppers in half lengthwise and scoop out the cores and seeds. Slice off the tops of the squashes and scoop out the seeds.
Fry the onion in a slug of olive oil. Stir in the garlic and rice. Add the lentils, nuts, parsley and seasoning.
Add enough stock to the tomato juice to make 500ml (2 cups) then add to the rice, bring to a simmer, cover, reduce the heat and simmer for 15 minutes or until just tender.
Use the lentilrice mixture to fill the vegetable "cups", then
place them in an oiled baking pan. Sprinkle with parsley and moisten with oil.
Cover with a sheet of oiled greaseproof or baking paper and bake for 45 minutes or until the vegetables are tender.
Cook’s tips: For variation, you could add some chopped, cooked chicken or lamb to the rice stuffi ng; use lean minced beef instead of lentils; or substitute brown rice and brown lentils – the last will take longer to cook and will require twice the amount of stock. Top with crumbled feta.