Waitrose and Partners
Roast peppers stuffed with herbs and lentils

Roast peppers stuffed with herbs and lentils

Low key, high flavour, these roasted peppers are super satisfying. Great with a simple salad, or plate up with a swoosh of houmous or whipped feta dip.

3.5 out of 5 stars(4) Rate this recipe
Gluten freeVeganVegetarianHealthySource of fibre3 of your 5 a day6 plant varieties
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

Ingredients

  • 5 mixed Romano peppers
  • 3 tbsp extra virgin olive oil, more if you like
  • ½ red onion, finely chopped
  • 1 lemon, juice
  • 200g cherry tomatoes, chopped
  • 250g pack ready to eat puy and green lentils
  • 1 garlic clove, crushed
  • 1 large handful mint leaves, finely chopped
  • 1 large handful flat leaf parsley, leaves finely chopped

Method

  1. Preheat the oven to 200°C, gas mark 6. Pierce the skin of each pepper with the tip of a knife. Put onto a large baking tray, toss with 1 tbsp oil and roast for 20-25 minutes, until well coloured but still holding their shape. Set aside to cool slightly

  2. Meanwhile, combine 2 tbsp oil and the remaining ingredients in a bowl and season. Peel and discard the skin from 1 pepper and chop the flesh, discarding the seeds. Stir into the lentil mixture.

  3. Carefully make a slit in each remaining pepper, from top to bottom. Open them out, scoop out and discard the seeds, then transfer to a serving platter. Spoon in the lentil mixture, dress with a little more oil, if you like, then serve.

Cook’s tip

You can roast the peppers and make the filling, then stuff them and keep covered in the fridge for up to a day. Remove from the fridge 30 minutes before serving for the best flavour.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,868kJ/ 447kcals

Fat

19.5g

Saturated Fat

3.2g

Carbohydrates

43.5g

Sugars

20.3g

Fibre

12.7g

Protein

18g

Salt

1g

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