Roast peppers stuffed with herbs and lentils

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

Serves: 4


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.