4 bell peppers/ capsicum
4 ripe tomatoes
2 cups cooked rice
1 finally chopped Onion
few mint leaves
1 tbsp tomato paste
1 grated carrot
1 grated zucchini
1 Cup sprouted lentils
1/2 cup Parmesan cheese
1/2 cup cheese(cheddar/ mozzarella)
Salt to taste
Pepper to taste
Some herbs of your choice
4 tbsp Oil
Start by cutting off the tops of the tomatoes and bell peppers to create "lids." Scoop out the insides of the tomatoes and transfer the pulp to a large bowl. For the bell peppers, remove the seeds and membranes, keeping the peppers hollow and ready for stuffing.
Arrange the hollowed tomatoes and bell peppers in a 11x17-inch baking tray and set them aside.
Preheat your oven to 375°F (190°C).
Heat oil in a large pan over medium heat. Add the chopped onions and garlic, then cook and stir for about 5 to 10 minutes until they become softened and aromatic.
Add the grated carrot and zucchini to the pan, cooking them until they soften. Next, add the lentil sprouts and cook for 3-4 more minutes. Stir in the tomato pulp you scooped earlier, along with a little water, and let the mixture cook for about 10 minutes. Once done, set it aside to cool.
Once the vegetable mixture has cooled, stir in the cooked rice and cheese. Season with salt and pepper to taste, mixing everything together until well-combined.
Stuff the prepared tomatoes and bell peppers with the rice and vegetable mixture. Drizzle a little olive oil over the stuffed vegetables to help them bake and brown.
Place the tray in the preheated oven and bake for 30 minutes. After 30 minutes, turn the bell peppers and continue baking for another 20 minutes, or until the vegetables are soft and tender.
Optional: For an added touch, you can also prepare some potatoes cut into wedges and grill them alongside the stuffed vegetables.