This is a Mediterranean-style dish. The combination of dried fruits, lentils and cheese creates a delicious filling that can be used to stuff zucchini and tomatoes, by the way.
- 4 tablespoons of raisins
- one tablespoon of olive oil
- 1 red onion head
- 1 clove of garlic, chopped
- 3 tomatoes, chopped
- 150 grams of lentils
- 4 tablespoons peanuts, crushed
- 2 tablespoons basil leaves, minced
- 4 red bell peppers, halved and seeded
- 120 grams of mozzarella cheese, grated,
- ground black pepper and salt to taste.
Preheat the oven to 180 degrees. Take a bowl and soak the raisins in boiling water for 5 minutes.
Heat the olive oil in a deep frying pan, place the peeled and chopped onions, washed and chopped tomatoes and finely chopped garlic into the pan.
Fry the tomatoes with onions, stirring occasionally for 2-3 minutes, until the onions become soft. Add lentils, chopped peanuts, basil, raisins, pepper to the pan, salt to taste and continue cooking, stirring occasionally, for another minute.
Fill the pepper halves with lentil mixture, place them on a greased baking dish and sprinkle with grated mozzarella. We send the baking sheet to the oven and bake for 30-40 minutes, until the peppers are soft and the cheese melts.
