This Roasted Red Pepper Vegetable Chilli dish is packed with colourful vegetables and protein from the pulses and seeds. Not only does it look amazing it also tastes amazing, perfect for a Meatless Monday.

Serves 4
4 whole Red Peppers
1 large Brown Onion – diced into sml pieces
1 stick Celery – diced into sml pieces
1 clove Garlic -crushed
100g Green lentils – cooked al dente
½ sml Courgette – diced into sml pieces
2 x 1″ slices Aubergine – diced into sml pieces
½ Carrot – diced into sml pieces
1 can chopped Tomatoes
1 tbs Tomato Puree
1 tsp mild Chilli Powder
Pinch Chilli Flakes
Pinch Allspice
1 can Red Kidney Beans
1 pint Vegetable Bouillon
1 sml Cauliflower head – grated
1 tbsp Pumpkin Seeds
1 tbsp Sunflower Seeds
Freshly ground Black Pepper

Method for our Vegetable Chilli

Cook the Green Lentils in boiling water until al dente.

Cut the lids off the Peppers and chop into sml pieces and reserve for the Chilli mix.

Deseed the Peppers and bake at 180^oC for 15 min.

Sauté the Onion, Celery and Garlic for 8-10 min until soft.

Add the Green Lentils, Courgette, Aubergine, Carrot, chopped Pepper lids, can of Tomatoes, Tomato Puree, Chilli Powder, Chilli Flakes and Allspice to the sautéed onion mix.

Once all of the above is soft add the Red Kidney Beans and 1 pint of Vegetable Bouillon.

Cook for a further 15 min.

To Serve

Fill the roasted Peppers with Vegetable Chilli mix to the top and put back into the oven for 15 min at 180^oC.

Meanwhile add the grated Cauliflower, Pumpkin Seeds, Sunflower Seeds and Ground Black Pepper into a dry frying pan. Cook until the Caulirice mix is just beginning to catch brown on the edges.

Serve the Pepper on a bed of ¼ of the Caulirice mix and top with an extra tbsp of chilli mix and fresh parsley.