Roast peppers stuffed with herbs and lentils
Waitrose and Partners

Roast peppers stuffed with herbs and lentils

Gluten freeVegetarian
  • Serves4
  • CourseMain meal
  • Prepare30 mins
  • Cook25 mins
  • Total time55 mins

Ingredients

  • 5 large romano peppers
  • 5 tbsp extra virgin olive oil
  • ½ red onion, finely chopped
  • 1 lemon, juice
  • 200g cherry tomatoes, chopped
  • 250g ready to eat puy lentils
  • 1 garlic clove, crushed
  • 1 large handful mint leaves, finely chopped
  • 1 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,227kJ/ 294kcals

Fat

19g

Saturated Fat

2.8g

Carbohydrates

23.2g

Sugars

10.4g

Fibre

6.5g

Protein

7.6g

Salt

0.1g