A wholesome and flavour-packed meal that brings the taste of the Mediterranean to your dinner table. Rice, lentils and nutritious veggies flavoured with rich passata, a touch of chilli and a sprinkle of parsley are encased in vegetable shells for a textural dish that'll tingle your taste buds.
Ingredients2 red peppers, halved and de-seeded 2 large tomatoes, top sliced 2 courgettes, halved lengthways 4 red onions, peeled 6 tbsp Filippo Berio Extra Virgin olive oil 1 large onion, chopped 2 garlic cloves, chopped 200g long grain rice 200g cooked lentils 300ml Essential Cuisine vegetable stock 20g fresh parsley 1/2 tsp chilli flakes 1 tbsp Pecorinio or Parmesan 4 tbsp Passata |
MethodPre-heat the oven to 160°C / 140°C fan / gas mark 3. Slice off the tops of the tomatoes and reserve. Scoop out the flesh of the tomatoes, peppers and courgettes and reserve. Place the red onions into a pan of boiling water and blanch for 5 minutes. Remove to cool then remove the centres. Add to the other vegetable reserves and chop finely. In a large, deep-sided pan, warm 3 tbsp of Filippo Berio Extra Virgin olive oil and fry the onion and garlic for 5 minutes or until soft. Add the pasatta and the reserved vegetable pulp. Cook for 15 minutes on a medium heat. Add the rice, lentils and 200ml of Essential Cuisine vegetable stock. Bring to a simmer and cook for 10 minutes, stirring frequently, then season with salt and pepper, chilli flakes and half of the parsley. Place the vegetables in a roasting tray and fill each one with the rice and lentil mixture. Place the lids on the tomatoes and drizzle the remaining olive oil over the vegetables. Pour the remaining stock in the tin and cover with foil. Bake for 45 minutes. Remove the foil and bake for a further 20 minutes or until the rice is cooked. Sprinkle over the parsley and the Parmesan cheese to serve. |
Courtesy of Filippo Berio
