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    Baked Roma Peppers Filled with Lentils, Tomatoes and Mozzarella

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    • Baked Roma Peppers Filled with Lentils, Tomatoes and Mozzarella

    Baked Roma Peppers Filled with Lentils, Tomatoes and Mozzarella

    For a simple yet satisfying mid-week supper, try these baked sweet peppers stuffed with ready-cooked lentils and topped with cheese.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 30 minutes to 35 minutes 35 minutes

    Serves: 2

    Ingredients

    • 180g pack Waitrose Sweet Romano Peppers
    • ½ x 250g pack Merchant Gourmet Ready Cooked Puy Lentils
    • 75g baby plum tomatoes, halved
    • 75g mozzarella, torn into chunks
    • 2 tbsp extra virgin olive oil
    • ½ x 25g pack fresh basil leaves, roughly torn

    Method

    1. Preheat the oven to 200°C, gas mark 6. Halve the peppers lengthways and carefully deseed, without removing the stalks. Place on a baking tray lined with a sheet of baking parchment.
    2. Spoon the lentils into the 4 pepper halves and top with the tomatoes and mozzarella pieces. Drizzle over the olive oil and season. Bake in the oven for 20-25 minutes, or until the peppers are soft.
    3. Scatter over the basil leaves and serve immediately with Waitrose Watercress, Roquette & Spinach Salad and crusty French bread.

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    Cook's tips

    Any remaining lentils can be added, warm or cold, to chopped tomatoes, peppers and avocado, then tossed in salad dressing for a quick lunch. Or, serve with grilled sausages or pan-fried duck breast.

    Drinks recommendation

    A fruity, spicy red will go well with this dish.

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