Spiced pepper pilafs

• vegetable oil↗1 tbsp 1 tbsp
• onion↗1 1

  finely chopped

• garlic cloves↗2 2

  crushed

• piece ginger↗1cm 1cm

  finely chopped

• tomato purée↗1 tsp 1 tsp
• ground cumin↗1 tsp 1 tsp
• garam masala↗1 tsp 1 tsp
• basmati rice↗200g 200g
• vegetable stock↗850ml 850ml
• red lentils↗140g 140g

  washed and drained

• bag spinach↗200g 200g

  leaves, chopped

• handful mint↗

  leaves, chopped

• peppers↗8 8

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan with a lid. Add the onion, garlic and ginger, then gently cook for 5 mins until softened. Stir in the tomato purée and spices, and cook for 1 min more. Add the rice, stir to coat, then pour in the stock. Bring to the boil, tip in the lentils, cover with the lid and leave to cook over a low heat for 15 mins, until the lentils and rice are cooked. Stir through the spinach and mint (see tip below, if freezing).

2. 2

   Use a sharp knife to slice the top off each pepper. Cut out the middle stalk and scoop out any seeds. Carefully trim the bottoms slightly so they stand upright, but the filling won't fall out. Fill each pepper with the rice mix and place the lid on top. Bake or wrap tightly in cling film or freezer bags and freeze.

3. 3

   To cook, defrost peppers completely if frozen. Heat oven to 200C/180C fan/gas 6. Place the peppers on a lightly greased baking tray and cook for 25-30 mins or until the peppers have softened. Serve with a green salad tossed with cucumber, herbs and a dollop of yogurt.