Roast peppers stuffed with herbs and lentils
- CourseMain meal
- Prepare30 mins
- Cook25 mins
- Total time55 mins
- 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
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.
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.
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.
Typical values per serving when made using specific products in recipe