Baked Peppers With Sour Cream

Wash the peppers, slice the tops off, deseed them and rub a little salt inside. Heat a pan, add the onion, garlic and fry until golden. Add the red pepper powder, then the carrots, mushrooms, tomatoes, spring onions, salt and the spices. Cook for 5 minutes, then add the cooked lentils. Cook for 5 minutes more, adding 1-2 tbsp water if needed. Remove from heat and add the parsley and basil. Fill the peppers with the vegetables. Transfer the peppers to a pre-heated oven and bake for 15-20 minutes at 180 °C.

Serve with sour cream.

Serves 4-5

Photo Credit: Veena Thakker

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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