Stuffed Bell Peppers with Rice & Herbs

These are hollowed-out bell peppers, stuffed with a herby rice and lentil mixture, and baked until soft and slightly charred. They're colourful, satisfying, and great for meal prep. Make four and eat them over two days.

Ingredients (Serves 2):

• 2 large bell peppers (any colour), halved and deseeded
• 150g cooked rice (leftover is perfect)
• ½ x 400g tin of green lentils, rinsed and drained
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• A handful of fresh parsley and mint, chopped
• 2 tbsp olive oil
• Juice of ½ lemon
• Salt and pepper
• A sprinkle of feta or goat's cheese (optional)

Method:

1. Preheat oven to 200°C (180°C fan).
2. Place the pepper halves cut-side up in a baking dish.
3. Mix the cooked rice, lentils, onion, garlic, herbs, olive oil, lemon juice, and salt and pepper in a bowl.
4. Spoon the mixture into the pepper halves. Top with cheese if using.
5. Add a splash of water to the bottom of the dish. Cover with foil.
6. Bake for 25 minutes, then remove the foil and bake for another 10 minutes until the peppers are soft and slightly charred.

Why it's gut-friendly: Bell peppers are rich in vitamin C and fibre. Lentils and rice provide prebiotic fibre. Fresh herbs are digestive aids. A colourful, satisfying dinner.