Filling
3 tablespoons of Soya Sunflower Oil (45 ml)
½ diced Calabrian sausage (100 g)
½ teaspoon fennel seeds
1 chopped onion (150 g)
1 clove of garlic
3 tablespoons tomato paste (45 ml)
4 tablespoons water (45 ml)
2 cups cooked rice (320 g)
1½ cup cooked lentils (300 g)
½ cup chopped black olives (100 g)
Salt and black pepper to taste
Assembly and finishing
2 small red peppers
2 small yellow peppers
3 tablespoons of Soya Sunflower Oil (45 ml)
4 tablespoons grated Parmesan cheese (40 g)
10 cherry tomatoes cut in half
Basil leaves
Filling: in a large saucepan, over medium heat, heat the oil and sausage until golden brown. Add the fennel seeds and cook for 1 minute to perfume the oil. Add the onion and garlic and sauté. Add the tomato paste and cook until it starts to stick to the bottom of the pan; deglaze with water. Add the rice, lentils and olives. Season with salt and black pepper and set aside.
Mounting and finishing: cut the peppers in half lengthways and remove the seeds. Brush with oil and place in a baking dish also greased with oil. Stuff the peppers, sprinkle with Parmesan and bake (180 °C) for 30 minutes, or until the peppers are cooked and soft. Arrange the tomatoes and basil on top and sprinkle more black pepper over the gratinated cheese. Serve afterwards.
