Olive stuffed peppers

Serves: 4
Cooking time: 1 hour

Ingredients

4 bell peppers
150 grams red lentils
1 small onion, finely chopped
3 large cloves garlic, crushed
1 tablespoon tomato puree
400 grams tinned chopped tomatoes
350 grams black pitted olives in brine, drained and roughly chopped
2 teaspoons dried oregano
a good dash of tabasco
olive oil

Method

Wash the lentils and boil in unsalted water until tender.
In a little olive oil, fry the onion gently until soft. Add the garlic and continue to fry for a minute or two.
Drain the lentils and add to the pan.
Add the remainder of the stuffing ingredients and season generously. Cook, stirring frequently, until quite thick.
Cut the tops off the peppers and remove the seeds. Fill with the stuffing and replace the tops of the peppers as lids.
Bake for 30 minutes at gas mark 6.

Notes

Serve these peppers with a salad and good, crusty bread.

Try to find peppers that will stand unsupported, so that they don't fall over in the oven. I think the sweeter red or yellow peppers are best suited to this dish.