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    Roast peppers stuffed with herbs and lentils

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    Roast peppers stuffed with herbs and lentils

    • Vegetarian
    • Gluten Free
    • 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.

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


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