Directions

• Cook rice with water as directed and 1 tsp salt.
• Cook the red lentils for approx. 15 minutes, then rinse and reserve.
• In the meantime, prepare the seasoning for the meat: put the onion, tomato, egg, turmeric, salt, pepper, and parsley leaves in a blender and mix until smooth.
• Put the minced chicken meat in a large bowl, add the condiments and the lentils and mix well with a spoon.
• Clean bell peppers, remove seeds, keep stems.
• Fill the peppers with the minced meat and cover the holes with the stems.
• Put the peppers in a wide saucepan; make sure they do not fall over. Whisk 250 ml. broth, lemon juice and tomato paste, add to the saucepan, cover with lid and cook for approx. 30 minutes or until peppers are tender but not mushy.
• Another option is to cook them in the oven: cut the peppers in half, remove the seeds, and fill them with the meat and seasoning mixture. Then place them in a glass or clay oven tray and add the mixture of broth, lemon juice and concentrated tomato.
• Bake at 180ºC for about 40 minutes or until the meat is golden brown and the peppers are tender.
• Serve with brown basmati rice or with a salad.