Fruity stuffed peppers

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Rice-stuffed vegetables with added lentils is a colourful vegetarian dish. Meat eaters can add cooked bacon or chicken

SERVES 4
2 red, 2 yellow and 2 orange capsicum peppers with stems on, halved lengthwise (and through stems), pith and seeds removed
4 tablespoons extra-virgin olive oil
75g Puy lentils, rinsed
150g basmati and wild rice mix
1/2 cinnamon stick, crushed into shards
6 fresh bay leaves, halved
2 garlic cloves, crushed lengthwise and then chopped
100g jumbo raisins and golden sultanas, mixed
450ml boiling vegetable stock
200g baby leeks, finely sliced crosswise
1-1 1/2 teaspoons sea-salt flakes

Rub or brush a little olive oil around the insides of the pepper halves. Set them, cut sides up, on a lightly oiled, large ovenproof dish. Cover the lentils with at least 10cm boiling water and boil hard for 10 minutes; reduce the heat and cook for 20 minutes until chewy then drain. Put the rice, cinnamon, bay, garlic, dried fruits and the stock or water into a medium saucepan. Stir, then bring to the boil. Cover the pan, then lower the heat and simmer for 10 minutes. Add the lentils to the rice pan, along with the leeks. Cook, covered, for 5 minutes and season to taste. Stir in the remaining oil. Pre-heat the oven to Gas Mark 4 (180°C, 350°F). Divide the par-cooked rice filling and its liquid evenly among the pepper halves; cover with foil and bake for 35-45 minutes until tender. Serve warm or cool with extra olive oil and balsamic vinegar, if liked.

Wine recommendation from Decanter magazine: Haciendas de España, Marques de la Concordia, Rioja Tempranillo, 2004, £9.99, Oddbins and Tesco.
Good Rioja style with great balance between the fruits and tannins. Drinking well now and over the next two years.

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