zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Roast peppers stuffed with herbs and lentils

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Roast peppers stuffed with herbs and lentils

    • Vegetarian
    • Gluten Free
    • Preparation time: 30 minutes
    • Cooking time: 25 minutes
    • Total time: 55 minutes

    Serves: 4

    Ingredients

    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

    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue

    Comments

    Average user rating

    4 stars

    Glossary