Peppers Stuffed with Tarragon Lentils

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    387
based on 12 ratings

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 10 Sep 2021

Ingredients

  • Onion icon
    Onion
    150 g
  • Portobello mushroom icon
    Portobello mushroom
    100 g
  • Carrot icon
    Carrot
    100 g
  • Tarragon icon
    Tarragon
    5 sprigs
  • Rapeseed oil icon
    Rapeseed oil
    2 tablespoons
  • Tomato purée icon
    Tomato purée
    1 tablespoon
  • Garlic clove icon
    Garlic clove
    2
  • Puy lentils icon
    Puy lentils
    200 g
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Vegetable stock icon
    Vegetable stock
    400 g
  • Red bell pepper icon
    Red bell pepper
    4
  • Mozzarella cheese icon
    Mozzarella cheese
    125 g

Tools

  • kCook icon Oven
  • kCook icon kCook Multi
  • kCook icon Baking dish - 2 quart
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add rapeseed oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl with filler cap fitted
  7. Heat with filler cap fitted - 140°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice onion and portobello mushroom into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Add tomato purée and garlic clove to the mixture
  12. Cook with filler cap removed - 5 min, 120°C, speed 3
  13. Fit coarse grating disc (3) to direct prep attachment
  14. Turn direct prep attachment to position 1
  15. Grate carrot into the mixture with direct prep attachment
  16. Turn direct prep attachment to position 2
  17. Add puy lentils and tarragon to the mixture
  18. Add salt & pepper to the mixture to taste
  19. Add vegetable stock to the mixture
  20. Cook with filler cap removed - 30 min, 98°C, speed 3
  21. Pre-heat oven - 200°C
  22. Add red bell pepper to a clean baking dish
  23. Stuff mixture into vegetables
  24. Top with mozzarella cheese
  25. Bake - 20 min, 200°C
  26. Serve
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