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Mediterranean Stuffed Peppers

Ingredients

4 red peppers, tops cut off and seeds removed

1 tbsp vegetable oil

1 onion, finely chopped

1 courgette, finely diced

1 small aubergine, finely diced

2 cloves of garlic, crushed or grated

200g (or half a large) can green lentils, drained and rinsed

400g can chopped tomatoes

1 tsp dried oregano

90g Benecol Olive Spread, softened

Fresh parsley, for garnish

Dressing

1 x 67.5ml bottle Benecol Original Yogurt Drink

½ clove garlic, crushed or grated

1 tbsp finely chopped fresh mint

1 spring onion, white part finely chopped

1½ tbsp extra virgin olive oil

½ lemon, juice only ~1tbsp

 

Preparation time: 20 minutes
Cooking time: 40 minutes

Serves: 4

Nutrition: Per serving
Energy
325 Kcal
Fat
21g*
Saturates
3.3g
Sugars
17g
Salt
0.33g

*Majority of fats are unsaturated

Introducing these Mediterranean Stuffed Peppers – a tasty dish that's as easy as it is healthy! Packed with  goodness, these peppers are low in saturated fat and provide 4 of your 5-a-day. Plus, it contains the daily amount of plant stanols in one serving*. All in all making it a satisfying and nutritious meal. 

Ingredients

4 red peppers, tops cut off and seeds removed

1 tbsp vegetable oil

1 onion, finely chopped

1 courgette, finely diced

1 small aubergine, finely diced

2 cloves of garlic, crushed or grated

200g (or half a large) can green lentils, drained and rinsed

400g can chopped tomatoes

1 tsp dried oregano

90g Benecol Olive Spread, softened

Fresh parsley, for garnish

Dressing

1 x 67.5ml bottle Benecol Original Yogurt Drink

½ clove garlic, crushed or grated

1 tbsp finely chopped fresh mint

1 spring onion, white part finely chopped

1½ tbsp extra virgin olive oil

½ lemon, juice only ~1tbsp

Method

Preheat your oven to 180°C/160oC Fan/gas 4.

Heat the oil in a large pan over medium heat. Add the onion and sauté until the onion becomes translucent. Add the courgette and aubergine to the pan, and cook until they begin to soften. Add the garlic and cook for another minute.  Take off the heat.

Stir in the lentils, chopped tomatoes, oregano, and Benecol spread until everything is well combined. Season with freshly ground black pepper.

Stuff each pepper with the vegetable mixture, then place the stuffed peppers in a roasting dish. Cover with foil and bake for 35-40 minutes, or until the peppers are tender.

Make the dressing: place all ingredients in either a personal blender or food processor and blend until well smooth and creamy. Refrigerate until needed.

Serve the stuffed peppers hot, drizzled with the dressing and garnished with fresh parsley.

*This recipe provides 2.1g plant stanol esters per serving.  Plant stanol ester has been shown to lower cholesterol in as little as 2-3 weeks. High cholesterol is a risk factor in the development of coronary heart disease. The beneficial effect has been shown with a daily intake of 1.5-3.0g plant stanols, as part, of a healthy diet and lifestyle.

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