Roast peppers stuffed with herbs and lentils

  • Vegetarian
  • Gluten Free


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


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.

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

  • Preparation time: 30 minutes
  • Cooking time: 25 minutes
  • Total time: 55 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,227kJ
Fat 19g
Saturated Fat 2.8g
Carbohydrate 23.2g
Sugars 10.4g
Protein 7.6g
Salt 0.1g
Fibre 6.5g

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4 stars

Average user rating Based on 12 ratings

This recipe was first published in Thu Jun 01 12:18:00 BST 2017.