5 large romano peppers
5 tbsp extra virgin olive oil
½ red onion, finely chopped
1 lemon, juice
200g cherry tomatoes, chopped
250g pack ready to eat puy lentils
1 garlic clove, crushed
large handful mint leaves, finely chopped
large handful flat leaf parsley, finely chopped
Roast peppers stuffed with herbs and lentils
- Preparation time: 30 minutes
- Cooking time: 25 minutes
- Total time: 55 minutes
Serves: 4
Ingredients
Method
1. Preheat the oven to 200°C, gas mark 6. Pierce the skin of each pepper and toss them all with 1 tbsp olive oil. Put on a large baking tray and roast for 20-25 minutes, until well coloured but still holding their shape. Set aside to cool slightly.
2. Meanwhile, combine the remaining ingredients in a bowl; season. Peel off and discard the skin from 1 pepper and chop the flesh, discarding the seeds. Stir into the lentil mixture.
3. Carefully make a cut in each of the remaining peppers, running from top to bottom to open them out. Scoop out and discard the seeds, then transfer to a serving platter and spoon in the lentil mixture.