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Lentil Stuffed Capsicums

Lentil Stuffed Capsicums
  • blend
  • cook
  • mix
  • eat


  • 4 small capsicums, tops cut open and seeds removed
  • 1 can brown lentils
  • 1 brown onion, diced
  • 1 tsp curry powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp tomato paste
  • 1 can diced tomatoes
  • 1 tbsp olive oil
  • Rokeby Farms Natural Probiotic Yoghurt
  • Fresh parsley, roughly chopped to serve


  1. Preheat oven top 180°
  2. Sauté diced onion over a medium high heat until softened. Add curry powder, salt and pepper and lightly toast before adding tomato paste.
  3. Remove from heat and place in a large bowl with the lentils and diced tomato. Mix well to combine and spoon into capsicums.
  4. Place the tops back on the capsicums, drizzle with olive oil and place in the oven for 40 – 50 minutes or until well cooked – the capsicums should be slightly charred on the outside.
  5. Remove from the oven and drizzle with probiotic yoghurt and sprinkle with fresh parsley before serving.