Baked Peppers With Sour Cream


  • 5 sweet peppers
  • 1 onion, chopped and sprinkled with salt
  • 4 cloves garlic, chopped
  • 2 carrots, chopped in small pieces
  • 7-8 mushrooms
  • 1 medium tomato, chopped
  • a bunch of parsley, chopped
  • 2 spring onions, finely chopped
  • 1 cup lentils, boiled
  • ¼ tsp black pepper powder
  • 1 ½ tsp coriander powder
  • 1 ½ tbsp red pepper powder
  • ½ tsp chili powder (optional)


Wash and clean the peppers, rub some salt inside. Heat the pan; add the onion, garlic and fry till get golden. Add the red pepper powder, then the carrots, mushrooms, tomatoes, spring onion and the spices. Cook for 5 minutes, then add the lentils. Cook for 5 minutes more, adding 1-2 tbsp water if necessary. Remove from fire and add the parsley and basil. Fill the peppers with the vegetables. Transfer the peppers into an oven and bake for 20-30 min at 180 C.

Serve with Sour Cream.

Serves 4-5