Save to your scrapbook

    Baked Roma Peppers Filled with Lentils, Tomatoes and Mozzarella

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Audio recipe

      Audio recipe

      Baked Roma Peppers Filled with Lentils, Tomatoes and Mozzarella

      Download the audio file.

    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


    • 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


    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.

    Your recipe note

    Edit your recipe note

    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.


    Average user rating

    5 stars