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Roast peppers stuffed with herbs and lentils
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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
Typical values per serving:
This recipe was first published in June 2017.