CookEasy+ Peppers Stuffed with Tarragon Lentils
For the full experience, make this recipe with the Drop Recipes app.
recipe by Kenwood
-
- Total Time
- 1hr 5mins
-
- Serves
- 4
-
- Calories
- 387
This recipe is superb to make as a starter for a special meal. Don't forget to bake the tops of the peppers and place them back on before serving.
recipe updated Oct 14, 2020
Ingredients
-
- Onion
- 150 g
-
- Portobello mushroom
- 100 g
-
- Carrot
- 100 g
-
- Tarragon
- 5 sprigs
-
- Canola oil
- 2 tablespoons
-
- Tomato paste
- 1 tablespoon
-
- Garlic clove
- 2
-
- Puy lentils
- 200 g
-
- Salt & pepper
- 1 pinch
-
- Vegetable stock
- 400 g
-
- Red bell pepper
- 4
-
- Mozzarella cheese
- 125 g
Tools
-
Oven
-
kCook Multi
-
Baking dish - 2 quart
-
Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit stir tool to kCook bowl
- Add canola oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl with filler cap fitted
- Heat with filler cap fitted - 140°C, speed 3
- Turn direct prep attachment to position 1
- Slice onion and portobello mushroom into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add tomato paste and garlic clove to the mixture
- Cook with filler cap removed - 5 min, 120°C, speed 3
- Fit coarse grating disc (3) to direct prep attachment
- Turn direct prep attachment to position 1
- Grate carrot into the mixture with direct prep attachment
- Turn direct prep attachment to position 2
- Add puy lentils and tarragon to the mixture
- Add salt & pepper to the mixture to taste
- Add vegetable stock to the mixture
- Cook with filler cap removed - 30 min, 98°C, speed 3
- Pre-heat oven - 200°C
- Add red bell pepper to a clean baking dish
- Stuff mixture into vegetables
- Top with mozzarella cheese
- Bake - 20 min, 200°C
- Serve