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