Stuffed Peppers - cooking recipe

Ingredients

2 None red bell peppers, halved lengthwise, seeds and pith removed
2 None green bell peppers, halved lengthwise, seeds and pith removed
2 tsp olive oil
1 None medium onion, finely chopped
3.5 oz wild rice and mushroom medley
1/4 tsp dried thyme leaves
1/2 None vegetable bouillon cube, crushed
1 (13.5 oz) can brown lentils, rinsed
1 1/3 cups baby spinach, roughly chopped
1/3 cup walnuts, chopped
3 oz feta cheese, crumbled
1/4 cup sour cream
None None mixed greens, to serve

Preparation

Preheat oven to 350\u00b0F. Line a baking tray with parchment paper. Lightly coat peppers in oil then place on baking tray.
Heat oil over medium heat. Add onion and cook, stirring, for 5 mins, or until soft. Add rice, thyme and powdered bouillon cube. Add 3/4 cup water. Bring to a boil, reduce heat and simmer, covered, for 12 mins, or until rice is tender. Remove from heat.
Add lentils and spinach. Cover and set aside for 5 mins. Add walnuts then season. Fill peppers with filling. Top with feta cheese and bake for 35 mins, or until peppers are tender. Serve with sour cream and mixed greens.