Stuffed Bell Peppers With Lentils And Goat'S Cheese - cooking recipe

Ingredients

225 g split red lentils
1 garlic clove
4 red peppers
2 onions, peeled
175 g celery
1 tablespoon olive oil
170 g fresh soft goat's cheese
basil sprig, to garnish

Preparation

Cook the lentils in boiling water for 12 minutes until tender. Drain.
Meanwhile, halve the pepper length wise and remove the core and seeds. Grill the pepper halves for 10 minutes, turning occasionally, until the skin is browned and the flesh softened.
Finely chop the onions, garlic and celery. Add olive oil in to the saucepan and saute the onions, garlic and celery for 2 minutes. Stir in the cooked lentils. Add goat's cheese stir until melted.
Spoon the filling evenly in to the pepper halves. Grill under moderate heat for 2 minutes until the filling is golden.
Garnish with basil sprigs and serve hot, with a tomato and onion salad.